Black Pudding Food

BLACK PUDDING

Steps:

• 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
• 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
• 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
• 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

BLACK PUDDING (VEGAN)

Steps:

• Add textured vegetable protein to the vegetable stock, cover and leave for 1 hour.
• Gently fry the onion and garlic in the oil, until softened.
• Add the mushrooms, and fry until the juice begins to run, then remove from heat.
• Place the soacked textured vegetable protein in a sieve and press out any excess liquid, then add it to the pan together with the rest of the ingredients, and mix well.
• Spoon the mixture into a non-stick 7 inch square pan. Press down firmly and evenly, cover and chill for 2 hours.
• Spray lightly with light olive oil, then bake at 400 for 35-40 minutes, until browned.

BLACK PUDDING - BLOOD SAUSAGE

Steps:

• Pre-heat oven to 160°C/300°F/Gas Mark 2.
• Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
• Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
• Rinse under cool running water.
• To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
• If you spot any holes in the casing at this time, discard or cut the damaged bit off.
• Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
• Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
• Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
• Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
• Bake for 1½ hours.
• Allow to cool.
• Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.