english black pudding
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Found this on a U.K website and thought I would share. I have never been brave enough to try this but my husband loves it.
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(1 rating)
Ingredients For english black pudding
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1 qtpig, lamb or goose blood
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16 ozmilk
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1 lbshredded suet
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2 lgonions, minced
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1 ozoatmeal, toasted
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1 tspsalt
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2 tspblack pepper
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a length of sausage skin to stuff
How To Make english black pudding
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1Bring a large stewpot 3/4 full of water almost to a boil Pour the blood into a deep bowl Add 1 tsp salt, stirring constantly Strain with a seive Add milk, mix well Add suet, minced onions, toasted oatmeal, 1 tsp salt and 2 tsp black pepper and mix well Fill skins using a sausage stuffing machine or a funnel with a large opening, making the sausages the length you require. Do not overstuff or the sausages will burst when cooked Cut each sausage leaving a length of skin on each end in order to tie them off Put the finished sausages in the water for a few minutes Prick each sausage with a cooking fork and turn them in the water Cook gently for about 2 hours Remove from pot and hang to let cool When cool,slice and fry.
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