Black Pudding - Blood Sausage

[Eboard10]

I was wondering if anyone has tried making a black pudding before? I know they are very common in the UK and eaten in several countries around the world. I think it would fit in well with a Ketogenic Diet as it is high in fat and protein with little or no carbs at all. It is generally made from pig blood with added fillers such as fat, meat, oatmeal or onions.

I like the looks of it, do you? ;D

 

[Cosmos]

yes I've eaten it in the past and liked it

I don't know how Ketogenic this sausage is but maybe there is a way to produce it ourselfs in our fatty way?

 

[Eboard10]

I found a very informative video on how to make black pudding.

http://www.youtube.com/watch?v=c8msJ0NHXp0

Of course, the guy used a lot of ingredients though you only really need blood and fat (maybe an onion and salt too) to prepare some. I think it's really up to the person to decide which fillers to add. I guess that finding blood may be the hardest part though I may be wrong.

 

[LQB]

There is a blood sausage video here http://www.farmsteadmeatsmith.com/ that looks pretty good. I haven't watched because my flash player keeps crashing.

 

[Lindenlea]

Black pudding was a very popular part of a mixed grill/fry-up meal in the north of England, and still is with some people. I could only eat it if it was fried to a crisp, when I found out what the ingredients were I went off it.

Though since going Paleo I think I would enjoy it now, but I can't see me making it from scratch anytime soon

 

[Ollie]

I found a very informative video on how to make black pudding.

http://www.youtube.com/watch?v=c8msJ0NHXp0

Of course, the guy used a lot of ingredients though you only really need blood and fat (maybe an onion and salt too) to prepare some. I think it's really up to the person to decide which fillers to add. I guess that finding blood may be the hardest part though I may be wrong.

I've looked into this, yet have to follow it through. I've spoken with a butcher, one problem is getting hold of blood, other than dried blood, and secondly, there is a problem of what to use to bind it together. At some stage I'll follow this through and see what 'experiments' will produce.

 

[Eboard10]

I've looked into this, yet have to follow it through. I've spoken with a butcher, one problem is getting hold of blood, other than dried blood, and secondly, there is a problem of what to use to bind it together. At some stage I'll follow this through and see what 'experiments' will produce.

Yeah, I guess that getting hold of fresh blood would be very hard for most people, myself included.

Wouldn't you use regular hog casing to bind them together like with normal sausages? or are referring to something else?

 

[Ollie]

Yes, I'm referring to binding, or soaking up, the blood, otherwise the meat will slip around, it's about absorption and adding firmness for for keeping it all together.

In fact, there are two types of blood sausage: sliceable and non-sliceable. The latter is what is shown in the image in your first post, typically with 50-60% blood (and often colour enhancers), whereas the sliceable contains only 10% blood (hence much lighter in colour) and is eaten cold. The binder for the sliceable is cooked and minced skin which produces gelatin. Also, different types of meat are used, cheaper cuts (eg, head and jowls) for non-sliceable and typically head with the addition of sliced ham or even tongue for the sliceable blood sausages. It may be possible to use nut flour in place of gluten products for the non-sliceable blood sausages.

 

[nicklebleu]

Maybe gelatin could be used as a filler/ binder plus spices. I think that could be very healthy, especially given that gelatin plus meat/ other proteins would be perfectly balanced. Unable to try it out myself at this stage though ...

 

[Ollie]

Maybe gelatin could be used as a filler/ binder plus spices. I think that could be very healthy, especially given that gelatin plus meat/ other proteins would be perfectly balanced. Unable to try it out myself at this stage though ...

Gelatin is used in the cold, sliceable blood sausage. If it was used in the non-sliceable (cooked) version it would run out into the pan, hence the need for the addition of some other form of filler/binder. I agree that gelatin plus meat/other proteins would be perfectly balanced.

I may see if I can get some dried Dutch pigs blood and do some experimenting. :)

 

[liffy]

Maybe gelatin could be used as a filler/ binder plus spices. I think that could be very healthy, especially given that gelatin plus meat/ other proteins would be perfectly balanced. Unable to try it out myself at this stage though ...

Gelatin is used in the cold, sliceable blood sausage. If it was used in the non-sliceable (cooked) version it would run out into the pan, hence the need for the addition of some other form of filler/binder. I agree that gelatin plus meat/other proteins would be perfectly balanced.

I may see if I can get some dried Dutch pigs blood and do some experimenting. :)

Coconut flour would probably work, it wouldn't be necessary with large amounts either. Given that one tolerates it, that is :)

 

[Ollie]

For those of you interested in making sausages - of any type - this is a useful website.

www.wedlinydomowe.com