English Black Pudding 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.

BRITISH CHRISTMAS PUDDING

Steps:

• Gather the ingredients.
• Place the dried fruit, candied peel, apple, and orange and lemon zests and juices into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
• Lightly butter a 2 1/2 pint pudding basin.
• In a very large mixing bowl, stir the flour, mixed spice, and cinnamon together. Add the suet, sugar, breadcrumbs, and almonds, and stir again until all the ingredients are well mixed. Add the marinated dried fruits and stir again.
• In a small bowl, beat the eggs lightly, then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
• Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil. Tie securely with string, wrapping the string around the basin, then loop over the top and then around the bowl again. This will form a handle, which will be useful when removing the pudding from the steamer.
• Set a steamer over a saucepan of simmering water, place the pudding in the steamer, and steam the pudding for 7 hours. Make sure you check the water level frequently, so it never boils dry. The pudding should be a dark brown color when cooked.
• Remove the pudding from the steamer and cool completely. Remove the paper, prick the pudding with a skewer in a few places, and pour in a little extra brandy.
• Cover with fresh greaseproof paper and retie with string.
• Store for at least 4 to 5 weeks in a cool, dry place until Christmas Day. On Christmas Day, reheat the pudding by steaming again for about an hour. Enjoy!

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.

ENGLISH BLACK PUDDING

Steps:

• 1. Bring 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.