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TOPIC: Black Pudding

Black Pudding 14 Mar 2017 19:38 #1

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Long have i worshipped the Blood sausage.

Today with the aid of dried blood i made my own. It wasnt perfect but surely pretty yummy

The reicpe:

Blood 78 gms dried blod - 387 gm water (6/1 or 7/1 ratio - water to dried blood)

Pork fat - 155 grams (i had fetter speck so used that) but it is expensive. Only other source I have found is www.peelham.co.uk/organic-
freerange-pork-fat



Barley (cooked for 40 mins - 155 grams

Pinhead oatmeal soaked overnight - 155 gms

1 1/2 onions sweated in some of the fat till soft (about an hour - using water to help)

salt about 2.5% of total mix - say 23 grams
white pepper 20 grams

fresh mint - 20 leaves
fresh thyme - four sprigs
fresh sage - 12 leaves

1 egg

250 mls single cream

Baked 3 hrs in a bain marie at Gas 3.

cooked in loaf tins and a pottery terrine (capacity 1 L) next time i will do 30% less so it goes all in the terrine.

Seasoning needs adjusting and there are other possible flavourings like mace/nutmeg, brandy. Plus more cream no cereals, more eggs.

It is yummy. The cats loved it too.


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Last Edit: 14 Mar 2017 20:40 by Voltaire.
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Black Pudding 14 Mar 2017 19:49 #2

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Next I will try a scottish version which uses beef suet for fat and oats as filler (no barley) and only has salt and pepper for seasioning. I have 2 kgs of dried blood (£5.18/kg) so will need to invite some vampires to help eat all of it. :joker:


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Last Edit: 14 Mar 2017 20:21 by Voltaire.
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Black Pudding 15 Mar 2017 00:29 #3

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Here it's called morcilla (morci-ya, not morcil-la) and a standard ingredient in many dishes.

I'm not a fan, but quite like it. My wife doesn't, but thanks for the recipe, nice and easy to prepare for others.
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Black Pudding 15 Mar 2017 02:02 #4

Not a fan of black pudding myself.

I hear the wee-kidd likes it though.. :chuckle:
The object of life is not to be on the side of the majority, but to escape finding oneself in the ranks of the insane. – Marcus Aurelius
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Black Pudding 15 Mar 2017 02:15 #5

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Was given polish black pud as a kid (kishka/kzsanka) smothered in maple syrup - strange as that sounds - it tastes good. Scrapple was also a favourite of mine and while in Philadelplphia people ate it with ketchup, our family in NE Pennsylvania used maple syrup.


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Black Pudding 15 Mar 2017 08:26 #6

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Big fan of black pudding especially the proper stuff as opposed to the mass produced
version however it's all good!.

Is anyone else partial to white pudding? My mother-in-law always brings me a couple of rolls
of both black and white pudding when she returns from Ireland.
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Black Pudding 15 Mar 2017 14:10 #7

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Did someone here say they might need a vampires help?

Im only a PM away, just saying.
I remember the good old days, when 90+ year olds in nursing homes lived forever. Darn this pesky virus.

1365 = 1

1.1365 = 1,283,305,580,313,352
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Black Pudding 15 Mar 2017 14:19 #8

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Unless you look like Delphine Seyrig or Ingrid Pitt - no thanks. ;)


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Black Pudding 15 Mar 2017 14:29 #9

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Well no i dont, not without alot of make-up at least anyway.
I remember the good old days, when 90+ year olds in nursing homes lived forever. Darn this pesky virus.

1365 = 1

1.1365 = 1,283,305,580,313,352
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Black Pudding 15 Mar 2017 19:34 #10

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Voltaire wrote:
Long have i worshipped the Blood sausage.

Today with the aid of dried blood i made my own. It wasnt perfect but surely pretty yummy

The reicpe:

Blood 78 gms dried blod - 387 gm water (6/1 or 7/1 ratio - water to dried blood)

Pork fat - 155 grams (i had fetter speck so used that) but it is expensive. Only other source I have found is www.peelham.co.uk/organic-
freerange-pork-fat



Barley (cooked for 40 mins - 155 grams

Pinhead oatmeal soaked overnight - 155 gms

1 1/2 onions sweated in some of the fat till soft (about an hour - using water to help)

salt about 2.5% of total mix - say 23 grams
white pepper 20 grams

fresh mint - 20 leaves
fresh thyme - four sprigs
fresh sage - 12 leaves

1 egg

250 mls single cream

Baked 3 hrs in a bain marie at Gas 3.

cooked in loaf tins and a pottery terrine (capacity 1 L) next time i will do 30% less so it goes all in the terrine.

Seasoning needs adjusting and there are other possible flavourings like mace/nutmeg, brandy. Plus more cream no cereals, more eggs.

It is yummy. The cats loved it too.

I will be cutting the barley by 50% and pepper to 15 gms next tim and increasing fat to 200 gms. Salt level should go to 3% of total ingredients.


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Black Pudding 15 Mar 2017 21:45 #11

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What does your "Black Pudding" look like, Voltaire?



Franconian/Bavarian "Presssack"






I think black pudding is different from "Blutwurst" and "Pressack"?



de.wikipedia.org/wiki/Blutwurst
"The truth must be repeated over and over again,
because error is repeatedly preached among us, not
only by individuals, but by the masses. In periodicals
and cyclopaedias, in schools and universities; every-
where, in fact, error prevails, and is quite easy in the
feeling that it has a decided majority on its side."

~ J. W. v. Goethe

Johannes Lang "The Hollow World Theory" Blog
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Last Edit: 15 Mar 2017 21:51 by PFIZIPFEI.
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Black Pudding 15 Mar 2017 22:07 #12

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Well it is rectangular, as i baked it in a terrine and a loaf tin - so not as appealling as the traditional sausages in casings, but certainly simpler and less fiddly.

How do they Look in cross section? (The barley dominates, which is why i am cutting it down, but it does give a white contrast. I need more fat and not too finely diced to achieve the magnificent examples of German Blutwurst that you posted.

The terrine is to shallow, so i will go will the loaf tin - lined with cling film next time.

I could also try french Boudin Noir - has no cereals but loads of cream, apples (sauteed) and spices rather then herbs plus brandy.

Calling Delphine and Ingrid to help out --- Please?



this looks like it could be a lancashire black pudding


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Last Edit: 15 Mar 2017 22:14 by Voltaire.
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Black Pudding 15 Mar 2017 22:17 #13

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I'm sorry, I am not exactly an expert on this kind of specialities
with blood and fat at that ;) but I know they can taste delicious
and I just realised that it's amazing how much you can crave for
a certain meal that you remember from childhood days, when the
food was much more natural and tasty, and that hardly anybody
can cook these days because the ancestors, who were able to
prepare it in their very own, singular and unique way, are gone.

.
"The truth must be repeated over and over again,
because error is repeatedly preached among us, not
only by individuals, but by the masses. In periodicals
and cyclopaedias, in schools and universities; every-
where, in fact, error prevails, and is quite easy in the
feeling that it has a decided majority on its side."

~ J. W. v. Goethe

Johannes Lang "The Hollow World Theory" Blog
My Zone by PFIZIPFEI
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Black Pudding 15 Mar 2017 22:26 #14

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an uncle (by marriage) parents from slovakia, but ruthenian, was a caterer and made his own kielbasa - sausage - smoked. Great hot or cold. The crunch when biting thorugh the skin is a memory i enjoy. What is available in Delis in the UK like Wiejska are not represenative. the closest I have found are slaska (silesian) sausages though the meat is more finely ground than the kielbasa i remember. Morrisons chain sells slaska - makes a good ingredient to gruenkohl.


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Black Pudding 26 Mar 2017 19:46 #15

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Have discovered many more recipes for black pudding by using search term "blood sausage, including German Polish French and Estonian recipes. I think that the amount of barley is probably ok just needs to be undercooked so it remains al dente and not as voluminous. German blutwurst will use pork shoulder and tongue in some versions, not in grutzwurst though, I think. Polish Kszanka uses liver (as does Sottish haggis). Lungs also feature.

I had a stroke of good fortune on Friday. I went into a local Buther on Friday and asked for pork back fat (I expected a negative response) but came away with 1.6 kilos @ £2.50/kilo. It is now portioned and sleeping in the freezer for future use.

Due to the dominance of the over cooked barley, my first batch of black pudding is a bit crumbly when fried.


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Black Pudding 27 Mar 2017 00:12 #16

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A fan. Our local Sunday Market has a stall with the best I've ever tasted
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It's there to cover the news up

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First, they are accepted as being self evident
Second, they are exposed by diligent research
Third, they are enforced

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Black Pudding 27 Mar 2017 20:36 #17

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novum wrote:
Well no i dont, not without alot of make-up at least anyway.

I'd withdraw your PM offer before bd takes you up on it......:pmsl:
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Black Pudding 27 Mar 2017 20:56 #18

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Voltaire wrote:
Have discovered many more recipes for black pudding by using search term "blood sausage, including German Polish French and Estonian recipes. I think that the amount of barley is probably ok just needs to be undercooked so it remains al dente and not as voluminous. German blutwurst will use pork shoulder and tongue in some versions, not in grutzwurst though, I think. Polish Kszanka uses liver (as does Sottish haggis). Lungs also feature.

I had a stroke of good fortune on Friday. I went into a local Buther on Friday and asked for pork back fat (I expected a negative response) but came away with 1.6 kilos @ £2.50/kilo. It is now portioned and sleeping in the freezer for future use.

Due to the dominance of the over cooked barley, my first batch of black pudding is a bit crumbly when fried.



I think there is no barley or other vegetarian stuff :larf: (Reinheitsgebot ;)) in German Preßsack/Blutwurst and usually we don't fry it.

Do you know Schlachtplatte?


expand


More pictures: duckduckgo.com/?q=Schlachtplatte&t=ffnt&iax=1&ia=images

:roll:
"The truth must be repeated over and over again,
because error is repeatedly preached among us, not
only by individuals, but by the masses. In periodicals
and cyclopaedias, in schools and universities; every-
where, in fact, error prevails, and is quite easy in the
feeling that it has a decided majority on its side."

~ J. W. v. Goethe

Johannes Lang "The Hollow World Theory" Blog
My Zone by PFIZIPFEI
Last Edit: 27 Mar 2017 21:06 by PFIZIPFEI.
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Black Pudding 27 Mar 2017 22:32 #19

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PFIZIPFEI wrote:
Voltaire wrote:
Have discovered many more recipes for black pudding by using search term "blood sausage, including German Polish French and Estonian recipes. I think that the amount of barley is probably ok just needs to be undercooked so it remains al dente and not as voluminous. German blutwurst will use pork shoulder and tongue in some versions, not in grutzwurst though, I think. Polish Kszanka uses liver (as does Sottish haggis). Lungs also feature.

I had a stroke of good fortune on Friday. I went into a local Buther on Friday and asked for pork back fat (I expected a negative response) but came away with 1.6 kilos @ £2.50/kilo. It is now portioned and sleeping in the freezer for future use.

Due to the dominance of the over cooked barley, my first batch of black pudding is a bit crumbly when fried.



I think there is no barley or other vegetarian stuff :larf: (Reinheitsgebot ;)) in German Preßsack/Blutwurst and usually we don't fry it.

Do you know Schlachtplatte?


expand


More pictures: duckduckgo.com/?q=Schlachtplatte&t=ffnt&iax=1&ia=images

:roll:

That schlachtplatte would last at least three meals for me to finish it off. Appetite not what is once was. Not sure if I fancy boiled belly pork, if smoked and cured I would. Gorgeous Chinese slow braised belly pork (as long as you dont mind sugar and meat)



recipe: www.chinasichuanfood.com/hong-shao-rou-red-braised-pork-belly/


Germans do heat some blutwurst (including grutwurst) I believe and eat some varieties cold on bread?


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Last Edit: 27 Mar 2017 22:33 by Voltaire.
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Black Pudding 27 Mar 2017 22:57 #20

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Voltaire wrote:
That schlachtplatte would last at least three meals for me to finish it off. Appetite not what is once was. Not sure if I fancy boiled belly pork, if smoked and cured I would. Gorgeous Chinese slow braised belly pork (as long as you dont mind sugar and meat)



recipe: www.chinasichuanfood.com/hong-shao-rou-red-braised-pork-belly/


Germans do heat some blutwurst (including grutwurst) I believe and eat some varieties cold on bread?


After a hard day's work men can easily eat that ;) Voltaire.

Schlachtplatte is made right after butchering (as the German term indicates) and everything is totally fresh and yes cooked.

You only get the original meal in rural areas nowadays, where the farmers have good connections with the Wirtshaus, that is serving it,
or you get mass produced products labelled "Schlachtplatte", because slaughtering at home was (((prohibited))) even for those who raised the animals.

When the Preßsack is cold you can also make some kind of salad with oil, vinager, mustard, spices, onions and cucumbers as shown in #11 pic 5, serve with fresh Bauernbrot (farmhouse bread).

:)

P.S. What is "grutwurst"? Typing mistake perhaps?
"The truth must be repeated over and over again,
because error is repeatedly preached among us, not
only by individuals, but by the masses. In periodicals
and cyclopaedias, in schools and universities; every-
where, in fact, error prevails, and is quite easy in the
feeling that it has a decided majority on its side."

~ J. W. v. Goethe

Johannes Lang "The Hollow World Theory" Blog
My Zone by PFIZIPFEI
Last Edit: 27 Mar 2017 23:19 by PFIZIPFEI.
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