Black Pudding Recipe. Home Production of Quality Meats and Sausage
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- เผยแพร่เมื่อ 20 ก.ย. 2024
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In this episode of Marianski March we make the Black Pudding recipe. Black pudding is a blood sausage that is popular in the UK. All over Europe you can find different versions of this sausage done in different ways.
In north America it doesn't seem to be as popular but maybe this will change over time.
This Black Pudding Recipe turned out great, despite my attempts to mess it up.
It is really mild and creamy, I would Highly recommend trying it at least once!
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
amzn.to/3C2SQmk
If you guys need a grinder to get you started on your home sausage making journey here is a link:
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If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
Thanks again for watching!
When we made black pudding on the farm in the 1960s, the pig was shot then hung over a tin bath and the throat cut. Once the blood drained it was tipped into a bucket and four yo me was tasked with stirring until my aunt was ready to take it. I would stir for ten minutes or more. It felt like hours. The deal was that I must not stop stirring. I'd be stood in my wellies, with a feed sack tied under my armpits as an apron feeling very important "stirring the magic" into the bucket.
Then I guess once the pig's jacket was off and the fat trimmed, everything went indoors to make the puddings.
These looked more like those puddings from my childhood. Makes me want to raise a house pig again. My Aunt and Uncle used to finish one sow in a pen near the house that was fed on all the kitchen scraps from the village school and their leftovers plus pears and apples from the orchard.
I've rarely found a black pudding to compare with the ones I grew up with. Most commercial puddings are too gelatinous and lack the lumps of fat and therefore flavour and rarely have enough black pepper in them.
These look tasty. You just need English mustard, dripping fried bread and a runny fried egg to dip it in for the true experience.
Thank you for your humor during this demonstration, much appreciated
Lol I happy to hear someone thought it was funny.
@@duncanhenry your frustrations and allowing us to see the issues were all teachable moments. For a novice, such as I, this video helps me set realistic expectations
These videos are really helpful , even though I own the Ebook version of this great book ... it's really useful to see the recipes put into action.... Thank you very much Duncan
Glad you like them!
Very happy you included a blood sausage for the month
Thanks Michael glad, you have been liking the March month.
So glad you show the mistakes!
Thanks!
Duncan, you should make this an introduction to sausage making... haha, great video!
This is now officially my favourite blood pudding recipe. Unless I'm making morcilla, which has a lot of filler, I use a funnel to fill liquid blood pudding casings, it's much less messy.
You didn't waste anytime testing it out! Glad you liked it! Yes I think a funnel or a 2nd set of hands for this one.
That blood goes a long way. Add some oats to the barley to bulk it up and you'll have less liquid waste
Just looked your from Bentley hells bells spent time around there when I was a kid. The car wash the market across the street and hotel down on the corner. Too funny all my old stomping grounds.
Black pudding is an Integral ingredient of a traditional full English breakfast. Oh and by the way, you're supposed to fry it before you eat it.
Boiled black pudding rings were the only way we ate it in 1960s 70s Lancashire. I never encountered fried black pudding until I moved to the south of England and here it is almost always a long sausage in plastic casing cut in slices. Never rings in calf intestines like I grew up with. I sometimes braise the slices with onions for more flavour and a better texture but it's not the same.
Frankly, I miss proper black pudding. There isn't a butcher in any direction for 50 miles that can make decent puddings.
One test of quality is how purple the hot water turns once the pudding is being cooked.
Great video! I wish blood was easier to source. I've only been able to make it once when I had blood from a kill like you did.
Freybe does a decent version that is available in a fair number of grocery stores, for people in western Canada who want to give it a try but can't make their own.
Yes you can't really buy blood anywhere. You basically have to know a mobile butcher who does on farm kills. I'll have to keep my eye open I haven't seen it in a deli for a long time.
I’m really enjoying Marinski March. Can you make boudin?
I really like boudin but i'd like to take a trip down south first so that when I do put it up I make it right.
The Dutch version has no barley (sometimes it has but i dont like it, barleyis for beer making) I never made the sausage but I like to buy and eat it.
You're supposed to cut it in slices and bake that untill its crispy it tastes a little sweet and I'm sure it as a little bit of cinnamon. You eat it with baked slice of apple and boiled red cabbage, ore just like English breakfast. The casings here are plastic and now I know why 🤣
Well, as we would say in the UK. You made a pigs ear of that one!!! Finished puddings looks good enough though.
Black pudding was around a bit more when I was a kid but tough to find outside of a European deli now. The Polish have a version that is awesome served with onions and boiled potatoes. I think your Red Deer area try it from the guys in Calgary on Fairmount Dr and Heritage Tr. I miss those guys out here on the west Coast. We have a good European butcher here but I don't like either version of their blood sausage too much pepper for me not a nice round flavour. Duncan a good challenge for you is Polenvitsa as they call it in Calgary Fairmount Dr out here they call it Sopotska. It's a cold smoked pork loin. Absolutely delicious and I bet a heavy turn in the deli-case sliced very thin.
In our neck of the woods (SE NEBRASKA) we stir the blood immediately after collecting from the slaughter until it coagulates, then we remove the coagulation portion.
What do you do with it then?
I hear that also reduces the amount that coagulates?
We never used pig blood or casings always beef. French decent Newfoundlander.
Excellent
Thank you!
Would i be able to smoke it?
This is something I've always wanted to try making as we butcher our own hogs. It looks to be a pain for someone that knows what they are doing lol was it worth it.
Its worth making at least once. Then you'll know for sure. I like them though.
one reason blood pudding is not to populae in the US. The FDA has a choke hold amounts of restrictions on blood and use in cooking.
I wonder if I could make this with goose and duck blood
I have never had had poultry blood but if they are mild I don't see why not!
I wonder if putting it in a fibrous casing would work. Might not leak as much and after poaching you could cut it into small "patties" to fry.
Ya I usually do large fibrous or plastic then you have a large diameter sliceable sausage instead.
What part of Canada are you from?
Only in Canada do you see people polite enough to thank the scale for its service when you are done with it and move it😂 This one isn’t for me but is interesting for sure!
Lol did I, well its a good little scale.
O you'd be surprised I'm 5/5 on the people I've fed it too said it was better than they thought it was going to be.
I would probably try it made by a pro. Never say never. It wouldn’t be popular if it was terrible. I had it once in Ireland but that may have been cheap just like we have cheap sausage here.
How long is the self life?
When I was kid 9 years old my job was to stop the pig blood from coagulating my put salt in a 2 litre plastic ice cream container which was filled to 1/4 full this worked to stop the coagulation.
I didn't know that. Salting it right as it comes out stops coagulation.
Oh, well done I'd forgotten about salt. I was 4 or 5 and tasked with "stirring in the magic". I thought it was the stirring that stopped the coagulation but I recall salt being added to the top and then I'd stir steadily and continously for ten minutes or so until my aunt came for it.
Do you think using a funnel to stuff would have been better? What would you suggest if you did it again?
I think, if you had two sets of hands would be best.
Does it have any bitterness or copper taste ?
Nope it was really quite creamy
i see the natural hog casings tear easy so could collagen casings be used ? would they stand up to containing the ingredients better? cool vid. thanks again!!!!
I'm not sure. I think the liquid would end up oozing out of a collagen. Or as they got wetter and wetter they would rip easily.
Glad you like it though.
First time I had blood sausage it was Russian and very bland but Korean blood sausage, soon dae is amazing. I've never had British blood sausage or black pudding and would normally say I'd make this but, I won't say I'm just squeamish, I have literally fainted at the sight of blood so I guess in addition to never being a butcher I'll have to wait until I visit our local British grocery store.
Hmm I like that I get to look something new up. Soon Dae is the name "soon dae".
Lol well we can't have you fainting at the table, you'll have to track some down!
Do some liver pudding
Got some Liver Pate coming up.
Καλημέρα θέλω αυτό το βιβλίο στα ελληνικά ….. Μπορώ να το έχω στα ελληνικά. Θέλω να έρθεις στην Σάμο……. Ποσό κάνει ……αν έχετε κι άλλο βιβλίο το θέλω …….!!!
Γεια σου φίλε μου. Λυπάμαι που σας το λέω αλλά δεν νομίζω ότι υπάρχει ελληνική έκδοση.
Θα ήθελα πολύ να επισκεφτώ την Ελλάδα. Ίσως μια μέρα αυτό να γίνει αρκετά δημοφιλές ώστε να μπορώ να κάνω βίντεο με λουκάνικα σε όλο τον κόσμο.
@@duncanhenry έχεις Φβ να σου δείξω τι κάνω ……θα σου στείλω φωτό ……!!!!
@@manoliskarras6452 FB dh custom sausage. dhcustomsausage@gmail.com
@@duncanhenry Δεν υπάρχει περίπτωση να το γράψεις στα ελληνικά το βιβλίο
@@manoliskarras6452 Χρησιμοποιώ το google translate, οπότε η μετάφραση είναι λίγο σπασμένη.
Δεν υπάρχει ελληνική έκδοση για το βιβλίο που ξέρω. Συγνώμη.
I'll like my back fat cut into smaller pueces