Black Pudding with Cream

Black Pudding with Chrism is an English claret sausage.

Blood400 g0.88 lb
Fat (beef or pork)200 g0.44 lb
Oatmeal100 g0.22 lb
Barley100 g0.22 lb
Double cream100 g3.3 oz fl
Onions100 g2 onions
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper2.0 g1 tsp
Mace1.0 g1/2 tsp
Ground coriander2.0 g1 tsp
Cinnamon1.0 g1/2 tsp
Onion, cautiously chopped30 g1 oz
  1. Soak biscuit in water. Drain.
  2. Cook barley in baptize for 30 minutes. Drain.
  3. Dice fat into 1/4” (6 mm) cubes.
  4. Finely dice onions and fry in a little fat until glassy. Mix with oats and barley.
  5. Mix claret with salt, add spices and cream. Cascade over barley and oats. Mix all able-bodied together.
  6. Stuff about into 32 - 36 mm hog casings.
  7. Cook in baptize at 80° C (176° F) for about 40 minutes. Abundance in refrigerator. The sausage can be eaten algid or fried.

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