How can I make a black pudding?

There are a number of ways to make black pudding, usually depending on the specific recipe you follow. In general, you will need a number of blood blood, various fillers and spices, as well as sausages and equipment for their fulfillment. You should also consider ways to cook your pudding; One of the popular approach is baking in a pan in a water bath, just as they cook in a large pot of water. There are also black pudding recipes that do not require sausage covers, but instead prepare pudding as a free filling. The type of animal blood you use depends on your preferences and what is available in your area. For example, if you grow animals for slaughter blood will be gathered. Otherwise, you will be able to buy blood for black pudding from a butcher or a special food store.

Once you have blood for your black pudding - a pig, lamb and goose blood are all aboutRunning elections - then you should consider the fillings you use. Many recipes require fillings such as oats, barley, crumbs of bread and ground onions that can be left raw or slightly roasted. These are usually mixed with blood in the bowl and then add various spices and spices to the mixture. The spices you choose will depend on your own preferences, even if salt, pepper, mint and cayenne are quite common.

Then you have to decide whether to make traditional sausages or free filling. For free filling, you can take a mixture of black pudding and cook it in a large pot or Dutch oven until it boil and then serve pudding in bowls or plates. The traditional black pudding is made by stabbing the sausage filling into the housing, and these can often be purchased from butchers. You may need a padding or equipment for sausages to make it easier to fill and prepare your sausages; Once you have created your individual sausages, you can cook them in water until they are cooked orIt is baked in a pan, which is partially immersed in a water bath. After cooking sausages, black pudding is usually prepared by slicing sausages and frying in the pan before serving.