Black Pudding - The Cheshire

Cheshire claret pudding is an English claret sausage. The compound acclimatized from Accessible Adviser for Butchers by Thomas B. Finney, 1908

MaterialsMetricUS
Pearl barley groats300 g0.66 lb
Back fat200 g0.44 lb
Fine oatmeal150 g5 oz
Flour50 g2 oz
Onions50 g2 oz
Blood250 g0.55 lb
Ingredients per 1000g (1 kg) of materials
Salt21 g3 -1/2 tsp
White pepper1.0 g1/2 tsp
Caraway seeds1.0 g1/2 tsp
Allspice1.0 g1/2 tsp
Coriander2.0 g1 tsp
Instructions
  1. Dice aback fat into 1/4” (6 mm) cubes.
  2. Cook barley in water. Drain.
  3. Mix barley back still balmy with all abstracts and seasonings.
  4. Stuff into beef runners or 36-40 mm hog casings.
  5. Cook in baptize at 80° C (176° F) for 40 account or until sausage alcove 72° C (160° F) centralized temperature.
  6. Cool in algid water, adhere in air to clear moisture. Accumulate refrigerated.

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