Black Pudding Blood Sausage No Casings Recipes

BLACK PUDDING

Steps:

• 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
• 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
• 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
• 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

BLACK PUDDING - BLOOD SAUSAGE (NO CASINGS)

Steps:

• Place the bread cubes to soak in the milk in a warm oven, taking care not heat the milk beyond blood temperature.
• Have the blood ready in a large bowl, and pour the warm milk and bread into it.
• Stir in the cooked barley.
• Grate the beef suet into the mixture and stir it up with the oatmeal.
• Season with the salt, pepper and mint.
• Have ready 2 or three large roasting pans. Divide the mixture between them that they are not more than 3/4 full.
• Bake at 350F for about an hour or until the pudding is well cooked through.
• Keep in the refrigerator.
• When ready to cook, cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.

BLACK PUDDING - BLOOD SAUSAGE

Steps:

• Pre-heat oven to 160°C/300°F/Gas Mark 2.
• Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
• Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
• Rinse under cool running water.
• To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
• If you spot any holes in the casing at this time, discard or cut the damaged bit off.
• Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
• Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
• Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
• Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
• Bake for 1½ hours.
• Allow to cool.
• Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.

PORTUGUESE BLOOD SAUSAGE

Steps:

• Freeze the pork fat. Cook the chopped onions in the duck fat or lard over medium-low heat until they are caramelized, about 15 to 20 minutes. Remove and cool them. I do this step the day before.
• Mix both salts, and the pepper, parsley, bay leaves and paprika. Cut the pork and fat into chunks and coat everything with the spice mix.
• Chill everything: bowls, grinder parts, sausage stuffer parts, and especially the meat, fat and blood. I put everything in the freezer for a few hours. You are looking for temperatures close to freezing.
• Take the hog casings out and put what you need in a bowl of warm water. Depending on their width, you'll need 10 to 20 feet worth. Many places sell casings specifically to make 5-pound batches. Be sure to drape the end of each casing over the side of the bowl so you can find it later.
• Using the coarse die (6.5 mm), grind the meat and fat. If you wish, you can run everything a second time through a fine die. I don't. Make sure the meat and fat are at no warmer than 35°F when you grind. Put the meat and fat into the freezer and clean up.
• Fill the largest pot you own with water and heat it to steaming, but not boiling. Ideally you want something like 170°F.
• Meanwhile, attach the paddle to your KitchenAid or other mixer, or, alternately, get a stout wooden spoon. Take the meat and fat mixture out and add the cooked onions. Pour in about a pint of blood. Stir on Level 1 on the mixer or with the wooden spoon. Add some more blood as you go; it's not an exact science. You want a loose slurry that is quasi-emulsified - a consistency like pancake batter. When it is the consistency you want, put the mix back in the fridge and clean up. Get your sausage-stuffer ready and thread a hog casing onto it.
• Pour the mix into the sausage stuffer and begin making your sausages. Make the whole coil before you tie them into links. This is a little tricky, and it helps to have a second person help. You need to tie off blood sausage with twine because it is very loose inside and twisted links will fall out. Repeat until you are done with all the sausage. Get the largest bowl you own and fill it 2/3 of the way up with ice and water.
• If you have some wooden dowels, use them to gently lower the sausages into the pot of hot water. Do one at a time. Let the sausages poach for 15 minutes and then place them in the ice water. When the sausages are cool, remove them gently and hang them to dry out for an hour or so. You can now smoke them, or cook in any way you'd like.

BLOOD SAUSAGE (BLACK PUDDING)

Steps:

• Bring two pots of water to boil.
• Rinse fatback thoroughly to remove salt. Mince fatback and add to one pot of boiling water. Boil for 30 seconds, then strain through a wire strainer and shock under cold water to prevent further cooking.
• Add oats to the second pot of boiling water. Boil for 30 minutes, then strain through a fine mesh sieve. Set aside to cool.
• Heat oil in a skillet over medium-low heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Remove from heat and mince.
• Combine fatback, onion, bread crumbs, pepper, salt, nutmeg, mace, and sage in a large bowl; mix until thoroughly combined. Pour in blood and stir everything together; mixture will be pretty runny. Transfer bowl to the refrigerator and allow flavors to meld, about 1 hour.
• Rinse out hog casings to remove salt, passing water through the casings several times. Let soak in warm water for 30 minutes.
• Tie off one end of casing, and slide other end over the nozzle of a funnel. The filling is too thin to use a stand mixer, so this has to be done manually. Roll up the extra length so the knot is right at the funnel opening.
• Pour in blood filling a little at a time, making sure to work all solids through the funnel and down the casing. Twist off sections at desired lengths. When done, tie off other end.
• Steam sausages in a steamer pot for 2 hours. The blood will thicken as it cooks and get absorbed by the breads to take on a meat-like consistency. Note blood sausages will still be softer than regular sausages.
• Remove and let cool. Freeze or use immediately.