How To Make Black Pudding Or Blood Sausage

Black pudding, or blood pudding / sausage is a regular feature of the classic full English breakfast. Many cuisines have a version of a sausage made from blood, such the French boudin noir and the Spanish morcilla. British / Irish black pudding includes grains such as oats or barley. The written / printable version is here: http://www.keefcooks.com/make-black-pudding-from-scratch/ -~-~~-~~~-~~-~- If you love my channel, you can make a donation via PayPal https://www.youtube.com/watch?v=F_07HFRCi0A -~-~~-~~~-~~-~-

Comments

maggieandbart1: That's dedication for you...end result looked delicious.

James Dooling: It's extremely difficult to brunnoise pork fat. However, if you're looking for a more delicate method for finer fat, I recommend using a very sharp filet knife meant for fish.

Mr_Krasker: Hello Keef, Having never tasted blood pudding and the amount of blood in the recipe I would imagine it will have an iron flavor.

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Video on this topic

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