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 -~-~~-~~~-~~-~-
ANDREW CULLEN: Here in the U.K it is still legal to buy Fresh Pigs Blood. And they are Black or Blood Puddings not Sausages as the last part of making them is to Boil/Cook them. Sausages are made then kept Un-cooked until you want them then they are cooked. Same for Hog's/ White Pudding.
I have never seen Black Pudding in any other form but Sausages?
elsa1942: sigh in MY country most people are too afraid to eat this, let alone SELL or make it. I don't even know if most people here have even heard of it. I've never had black pudding but I'd like to. Thank goodness for butchers and online grocery shopping!
garbleduser: So hungry!
garbleduser: THIS!!!! (but with natural casing)
George Tempest: I do the German version, no oats, just medium cubes of pork fat, sometimes even lardons, thyme and Rosemary and after cooking it, smoke the sausage in my garden smoker for half an hour - what a bloody mess you had there, literally :o)
SE09uk: All i can say to this is "Ecky Thump" if your of that age you'll know ;-)
Stephen Thompson: Just an idea, and I don't know if it would work or not, but if you had access to a vacuum sealer could you seal the black puddings in plastic rather than putting them in a zip lock bag to cook? Theoretically this would make them hold their shape and if they did happen to burst the seal would hold them in their sausage shape and allow them to still cook. Just a thought, what do you think. I had this idea watching your long scotch egg video earlier.
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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