This simple Black Pudding Recipe will make a traditional breakfast-style black pudding. This recipe uses an all-in-one black pudding mix which is popular with chefs and butchers up and down the country.
The pre-made mix is made up using dried pigs blood, salt, pepper and a blend of herbs and spices using a recipe that originally came from a friend of ours who owned an old butchers shop in the Isle of Skye. All you need in addition to this mix is some Pork Back Fat, Pearl Barley and a good Ox-Runner casing.
This recipe uses Ox runner casings also known as beef runners which are slightly larger than hog casings with a diameter of 43mm. The beauty of using ox runner casings is they have a beautiful natural curve giving you that famous horseshoe shape that many people will find familiar with black pudding.
INGREDIENTS
1.25kg Black Pudding Mix
1.93kg Hot water
1.36kg Suet/Fat
(You may add a handful of pearl barley if desired - cook before adding)
The Casings
Ox Runner Casings 40/43
All ingredients are available on our site separately or as part of our Black Pudding Making Kit.
METHOD
Note: For smaller mixes reduce the quantities below by proportion.
1. Soak your ox runner casings for 3 hours + or overnight.
2. Add the Black Pudding Mix and hot water together and mix well in a large mixing bowl. Add the Suet and mix again. You may now add a handful of pearl barley if desired. Prepare using the instructions given on the pearl barley packet - (it is not required if unwanted).
3. If you added the pearl barley mix well and leave to stand for 45 mins at least.
4. Fill into Ox Runner casings using a jug or a large sieve. This can be a messy job, so be sure to have 2 people on hand and do it over the kitchen sink to make less mess.
5. Once casings are filled leave to settle for a few hours and tie off the ends of casings with some food-grade butcher's twine.
6. Cook in simmering water for 1 hour at 80/85 degrees centigrade.
7. Take out the pan to allow them to cool before slicing and frying them off in a pan.
Weschenfelder Top Tip - When doing big batches, vacuum pack and freeze.
