Black Pudding is a blood sausage, very popular in Northern England, Scotland & Ireland.         Home Sausage Recipes   Black Pudding is a blood sausage, very popular in Northern England, Scotland and Ireland. Majority of sausage eating countries have a blood sausage based on pigs blood and most blood sausage recipes contain onion. Black pudding - UK, pigs blood, pork fat and cereal (oatmeal and or barley) Boudin Noir - France, pigs blood, pork fat, breadcrumbs Blutworst - Germany, pigs blood, diced bacon and lungs, barley Drisheen - Ireland, sheep blood, oatmeal or breadcrumbs Kaszanka - Poland, pigs blood, lungs, liver, buckwheat grouts Morcilla - Spain, pigs blood, pork fat, long grain rice Navajo Indian - USA, sheep blood, cornmeal In a blood sausage the blood is boiled so the sausage is already cooked and needs only to be reheated. Fried blood changes its color to dark brown - black and in some countries (England)  black colorants like Black PN or Brilliant Black (E151) were added but these are no longer permitted in the EU.   Note: if sheep blood can be hard to obtain use pork, veal or beef blood.        1 meat selection Pork Blood - 1 liter (1 kg). As it is not easy to buy blood the majority of sausagemakers  buy dried blood and re-hydrate this with water.Diced fat (beef suet or pork flare fat or bacon fat) - 500g Suet is raw beef fat especially the hard fat found around the loins and kidneys. It is a solid at room temperature, and melts at about 21°C (70°F). Pork flare is the fat found around intestines, stomach, heart or kidneys. Yield: 2 kg (4.4 lbs) salt 42 g 2 -1/3 Tbs black pepper 4.2 g 2 tsp ground mace 1.7 g 1 tsp ingredients ground corriander seeds 1.8 g 1 tsp onions, finely chopped 68 g 2 onions previously cooked oatmeal, barley or both 375 g     2 mixing Mix diced fat with blood and other ingredients.   3 stuffing Stuff not too tightly into 32 - 36 mm hog casings. Make 12" rings.   4 cooking Cook in a hot water at 80 C (176 F) for about 40 minutes. Any sausage that floats to the top should be pricked to remove air. Don't increase temperature as the casings may burst.   5 storing - in refrigerator Notes The color should be dark brown or black, with white pieces of fat.          Probably the oldest illustration depicting pig slaughtering in 1420 Europe. A man dressed inblue cuts the throat of a hog with a knife, his helper dressed in green collects the blood to be used later for making a blood sausage.     Copyright © 2006 WedlinyDomowe.com All rights reserved                                                                         geovisit();