Black Pudding.

[wide eyed and legless]

Well had a go at making black pudding, takes longer than a brew day, messy and with 500 gram of oats, sticky. I have them in the Guten at the moment as a sous vide and a 700g loaf tin full of the mix.
Shape of the sausages is all over the place so hopefully they will turn out OK, they will be edible anyway.
The long neck of ordinary bitter is well deserved.

 

[Sidney Harbour-Bridge]

Nice work WEAL, pork I take it, I'd love to have a go at that.

Can you share the recipe? and where did you get the ingredients?

 

[wide eyed and legless]

Nice work WEAL, pork I take it, I'd love to have a go at that.

Can you share the recipe? and where did you get the ingredients?

This guy makes it look so easy.

500 gram of porridge oats.
500 gram of pearl barley
500 gram of pig fat, got that from Vietnamese butchers
250 gram of dried pigs blood. got that from Scotland got quite a bit so if you want some let me know.
1.250 litres of water
3 onions finely diced

Then all the spices.
20 g salt
15 gram white pepper
10 g ground corriander
10 g dried sage
10g dried mace can sub nutmeg.
https://www.google.com/search?q=sco...e=ive&vld=cid:20a9a801,vid:QXtnS2PM9iw,st:314

 

[Sidney Harbour-Bridge]

Fantastic video, it just slides into the skins, not like sausages or haggis I have made before. One of those things I really miss from the UK, I might have a go over the Christmas holidays. I would think you can buy dried pigs blood here.

 

[MHB]

Ready for Ecky Thump?

Ok showing my age, but one of the best epps ever
Mark

 

[Sidney Harbour-Bridge]

Ready for Ecky Thump?
View attachment 123987
Ok showing my age, but one of the best epps ever
Mark

By eck thas champion lad

 

[djebel]

Fantastic video, it just slides into the skins, not like sausages or haggis I have made before. One of those things I really miss from the UK, I might have a go over the Christmas holidays. I would think you can buy dried pigs blood here.

If you want some to tide you over until you have a chance to DIY, these guys do a nice black pudding (so I'm told -- I don't mind it, but it's also the only black pudding I've tried).

https://www.pacdon.com.au/our-produce.html
List of stockists.

https://www.pacdon.com.au/stockists.html
They also do delivery.

https://www.pacdon.com.au/homedelivery.html



No affiliation, no financial benefit, yada yada....

 

[wide eyed and legless]

Fantastic video, it just slides into the skins, not like sausages or haggis I have made before. One of those things I really miss from the UK, I might have a go over the Christmas holidays. I would think you can buy dried pigs blood here.

I tried every where, they must have it here as sale of pigs blood was outlawed earlier this year i used to see it for sale in Springvale. So the manufacturers of blood sausages must get dried pigs blood from somewhere.

If you want some to tide you over until you have a chance to DIY, these guys do a nice black pudding (so I'm told -- I don't mind it, but it's also the only black pudding I've tried).

https://www.pacdon.com.au/our-produce.html
List of stockists.

https://www.pacdon.com.au/stockists.html
They also do delivery.

https://www.pacdon.com.au/homedelivery.html



No affiliation, no financial benefit, yada yada....

Robs Butchers in Dandenong does a decent black pudding, a bit heavy handed on the pepper though. Pacdon Park used to do a brilliant pork pie until they went more commercial, they used to dice the meat as it should be done, now its put through the mincer.

 

[wide eyed and legless]

The proof of the pudding is in the eating, not bad, not enough spice, definitely some more pepper needed.
The loaf is the way to go instead of mucking around with casings, convenient for slicing too. I have a sausage attachment for the Kitchen aid but can't use it as it would slice up the fat and pearl barley.

 

[TwoCrows]

Looking really good. The loaf method that you employed does give you ample size pudd for a fry up.

I bought some local to me in Chelt/Moorabbin.
https://gamekeepersmeat.com.au/collections/black-pudding

 

[Sidney Harbour-Bridge]

If you want some to tide you over until you have a chance to DIY, these guys do a nice black pudding (so I'm told -- I don't mind it, but it's also the only black pudding I've tried).

https://www.pacdon.com.au/our-produce.html
List of stockists.

https://www.pacdon.com.au/stockists.html
They also do delivery.

https://www.pacdon.com.au/homedelivery.html



No affiliation, no financial benefit, yada yada....

Thanks for that, we can get some acceptable black pud in coles in Eltham, they stock a bit of pommy stuff there

 

[wide eyed and legless]

Looking really good. The loaf method that you employed does give you ample size pudd for a fry up.

I bought some local to me in Chelt/Moorabbin.
https://gamekeepersmeat.com.au/collections/black-pudding

Only ever had that in a restaurant and very nice too. My favourite shop over that way is the Russian Deli on Centre Road Bentleigh, I get their freshly smoked pork belly and slice it as bacon, delicious.

 

[Dave70]

You should make life even more difficult for yourself and have a crack at Haggis.
Boiled in a wee sheep's belly.

 

[Hip Hops Don't Stop]

This guy makes it look so easy.

500 gram of porridge oats.
500 gram of pearl barley
500 gram of pig fat, got that from Vietnamese butchers
250 gram of dried pigs blood. got that from Scotland got quite a bit so if you want some let me know.
1.250 litres of water
3 onions finely diced

Then all the spices.
20 g salt
15 gram white pepper
10 g ground corriander
10 g dried sage
10g dried mace can sub nutmeg.
https://www.google.com/search?q=sco...e=ive&vld=cid:20a9a801,vid:QXtnS2PM9iw,st:314

I'm definitely going to have a crack at that soon. I'm heading back to the UK shortly, I'm wondering whether I can bring back dried pigs blood with me?
Probably not I'd imagine.

 

[wide eyed and legless]

You should make life even more difficult for yourself and have a crack at Haggis.
Boiled in a wee sheep's belly.

No thanks, I'll leave that to the Jocks. But I did look at putting liver in in place of the blood came up with a Keto Black Pudding. I will give minced liver a go and next time get hogs casings. The beef casings had a familiar smell about them, I used to fish behind a tannery and that is what the casings smelled like, tanning hides.
Another thing is the Kitchen Aid sausage maker does have a fitting with a wide gap so I can use the sausage maker next time.
Keto-Carnivore Black Pudding

I'm definitely going to have a crack at that soon. I'm heading back to the UK shortly, I'm wondering whether I can bring back dried pigs blood with me?
Probably not I'd imagine.

You will get it through, my package went through customs, plus there was an Aussie seller on Amazon selling the dried blood but doesn't sell it any more.

 

[Dave70]

Blood doesn't appear that hard to come by.

Pure Pig Blood - Berkshire Black - Hand Sourced


They've got all the nasty bits.
Roasted marrow bones anybody? Just the ticket to drive my LDL into double digits over Christmas..

https://www.handsourced.com.au/product/wild-venison-sambar-marrow-bones/

 

[wide eyed and legless]

Blood doesn't appear that hard to come by.

Pure Pig Blood - Berkshire Black - Hand Sourced


They've got all the nasty bits.
Roasted marrow bones anybody? Just the ticket to drive my LDL into double digits over Christmas..

https://www.handsourced.com.au/product/wild-venison-sambar-marrow-bones/

Brisbane. It was available in Springvale Vic some months ago but has been stopped, whether a government directive or the closure of the abattoir I am not sure. But Chinese and Vietnamese both use pigs blood.
My wife claims she is on a Keto diet but just looking at a piece of cheese sends her cholesterol levels up.