Black Pudding what is it made of?

Bury Black Pudding

Bury Black Pudding

Black pudding is not the kind of pudding that you think of. What are the ingredients used in making black pudding? This is what you will learn today in this page. But before anything else, let’s discover what black pudding is.

Black Pudding – What Is It?

Black pudding is a form of blood sausage. It could be disgusting to know that this food is made from pigs’ blood but once you taste it, you will realise why it’s so popular. Black pudding is usually consumed and enjoyed by Western people, particularly those who live in England, France, Scotland, Italy, Slovenia, Croatia, Finland, Hungary, Ireland, Poland, Estonia, Portugal, Spain and many other countries.

How Black Pudding Is Made?

Black pudding is typically made from animal blood, in most cases the blood of pigs and a reasonable amount of oatmeal. It is usually grilled, baked, fried or boiled. This could be consumed cold while it’s cooked while in production. It is flavored occasionally by using pennyroyal.
This food is typically cooked with fillers, like bits of meat, oats, suet, barley and is congealed until it becomes solid. Different cuisines across the world added this type of “pudding” and people find it pleasurable to eat. Aside from pork blood, black pudding can also be made by using cow blood and it can also be made by using the blood of lambs, geese or ducks. On the other hand, the seasonings used, and the fillers as well as the form of animal blood to be used in cooking black pudding may differ depending on the regional tastes as well as in local availability.
In countries like UK, black pudding is known to be a delicacy within the Black County, Stornoway, the West Midlands, the North West, and also in Lancashire. In these areas, this food is conventionally boiled and will be served coming with malt vinegar or mustard. The Stornoway’s version of black pudding that is produced on the Western Isles of Scotland has gained Protected Geographical Indicator of Origin status.
Black puddings are likewise sliced and grilled or fried as a part of the traditional complete breakfast in countries Ireland and United Kingdom. It was a folklore that followed Irish and British emigrants across the globe. Black pudding is currently a part of local cuisine in the provinces of Newfoundland, Labrador and Nova Scotia in Canada.

It could be challenging and tricky to get fresh blood in making black pudding within the home kitchen when the cook doesn’t slaughter his or her own animals. When one brings animals to the abattoir to be slaughtered, the owner of the animal may request that the blood of the animal to be collected and retained aside from the carcass.

In case that you don’t have either pig or cow and you wish to make black pudding, one thing that you can do to get fresh blood is to visit an abattoir and buy animal blood from him. If not, you may opt to dried blood that you can buy from the specialty suppliers and then reconstitute it.

Where to Buy Black Pudding

Albert Matthews Black Pudding

Black Pudding Recipes

Black Pudding Stuffed Braised Beef Olives

Black Pudding Rack on Black

 

Black Pudding Stuffed Braised Beef Olives

Black Pudding Stuffed Beef OlivesBlack Pudding is a great traditional Northern delicacy and Beef olives have been appearing on menu since medieval times when they were known as aloes (the name Olive is probably a corruption of this, and virtually the first real olive recipe appeared in a Gervase Markham Book of 1660.) They were and are slices of beef steak wrapped around seasoned forcemeat (mutton and veal can you be used as well). Whole pieces of beef can also be braised for olives by simply filling with a stuffing. Anchovies were a regular seasoning in most forcemeats, having a strong influence on the finished flavour, but with this recipe the black pudding based stuffing creates enough of a taste of its own. The black pudding is roughly chopped and added to mince pork or chicken helped along with red wine these flavours work very well together.
The garnish of button onions and mushrooms also lifts all of the tastes and makes this dish a beef Olive Borguingon dish.

Serves 4

4×175g (6 oz) Slices of topside or rump of beef (smaller 100 g 4 ounces can also be used).
half a bottle of red wine or a whole bottle can be used for stronger taste.
600mls / 1 pint Veal or beef jus
1 tablespoon plain flour
1 tablespoon beef dripping or cooking oil
sprig of time
1 Bay leaf
salt and pepper

 

For the Black Pudding stuffing 

Butter
1 onion finely chopped
1 garlic clove crushed
175 g 6 ounces finely minced pork or chicken
1 egg beaten
salt and pepper
175g 6 ounces black pudding peeled and roughly chopped

 

For the garnish

20 button onions peeled
20 button mushrooms cleaned
1tbsp chopped fresh parsley (optional)

 

Place the beef slices between two sheets of cling film then battered out with a rolling pin to 5 mm thickness.
To make the stuffing, melt butter in a saucepan and once bubbling add the chopped onion and crushed garlic. Cook without colouring for a few minutes once tender remove from the heat and allow to cool.
Season the minced pork or chicken with salt and pepper. Beat in the egg. The cooked onion can now also be added. Add the black pudding, mixing it in well to break down the texture slightly, spreading the flavour throughout the forcemeat.
Check the seasoning, the stuffing can now be spread between the four steak slices, roll up and hold together with two cocktail sticks per olive or simply tie with string. These are best left to firm and set for at least 30 minutes, refrigerated.
While the olives are setting the button onions can be blanched in boiling water for 2 to 3 minutes to release the rawness. Drain and leave to cool naturally.
Bring the red wine to the boil in a suitable sauce or braising pan. Boil and reduce by half before adding the jus or water and stock granules if using.
This dish can be left to simmer on top of the stove on a low heat allowing the liquor to barely simmer or braised in the oven at 160°C/325°F/gas mark 3. Heat a frying-pan with the beef dripping or cooking oil. Sear the beef olives until golden brown.Place in a braising dish with red wine sauce, thyme and Bay leaf. If using water to make the sauce, then roll each olive in through the flour before pan frying.
Season the stuffed olives and sear colouring on all sides in the hot pan. Once coloured place in the red wine, gravy pot with the thyme and Bay leaf.
Now bring to a very gentle simmer make sure the olives are just covered in red wine sauce if not then top up with water. Cover with a lid and cook on the hob or in the oven for 1½ to 2 hours skimming from the time to time. The beef olives will be very tender.
Towards the end of the cooking time for the olives, melt another knob of butter in a large frying pan. Once bubbling, add the button onions. Cook on a medium heat and fry, allowing them to colour to golden brown and become tender. This will take 8-10 minutes. After 6-7 minutes, add the mushrooms, season and continue to cook and colour until both garnishes are ready. Keep to one side.
Remove the olives from the sauce and keep warm. Bring the sauce to a simmer and skim off any impurities. Strain through a sieve.
If the flour and water were used the sauce will probably need to be reduced by a third to give it a good consistency.
The most important thing is to make sure the flavour does not become over-strong. Once at the right stage if too thin then thicken with a tablespoon of cornflour mixed with red wine.
It’s not important always to have a thick heavy sauce; just a good tasty cooking liquor will be fine. Remove the cocktail sticks or string from the olives and divide between four plates. Pour the sauce back over, adding the button onions and mushrooms. Sprinkle each plate with chopped parsley if using.
These beef olives will eat very well with a bowl of mashed potato.

Rhodes Gary; New British Classics; BBC Worldwide Ltd, 1999

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Black Pudding Recipe – Rack on Black

This is a great combination of lamb and black pudding and is originally a Gary Rhodes recipe. You take a boneless lamb loin then stuff it with black pudding and string the whole joint together. The texture and flavours of the lamb and black pudding work really well together.

 

Rack on Black
Serves 4
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Ingredients
  1. 2 x 6-8 bone racks of lamb
  2. 1 x 12-16cm black pudding stick skinned and split length ways
  3. 2 tbsp Cooking oil
  4. Half Bottle of red wine
  5. 200 - 250ml Veal or Beef Jus
  6. Salt and Pepper
Instructions
  1. The rolling and tying of the joint is best finished several hours in advance giving the meat time to set in the fridge before cooking.
  2. The lamb racks need to be boned out but make sure the flap of skin below the eye muscle is still attached. The skin needs to be about 2/3mm thick (if left to thick it will not cook properly) and 10cm long so there is enough to wrap around the joint.
  3. Sit the flat side of the black pudding halves next to the lamb loin eye muscle. Season the lamb with a twist of pepper.
  4. Fold the skin over the pudding and lamb, firmly shaping into a cylinder.
  5. Now tie the joint. It's best to tie a string at both ends first to stop the joints becoming misshapen. Now tie strings along the rest of the joint section at 1 to 2 cm intervals. Finally wrap the joint tightly in cling film to create an even smoother finish and refrigerate until needed.
  6. When ready to cook pre heat the oven to 200°C (180°C Fan Oven) and season the joint with salt and pepper.
  7. Heat a roasting pan on medium heat with cooking oil.Place the joint in the pan and allow to colour slowly.
  8. Continue to cook the joint until it is completely coloured. The racks can now be roasted in the pre heated oven.
  9. Pink joint will take 8 to 10 minutes, Medium 15 to 18 minutes and well done 20 to 25 mins.
  10. Remove from the oven once roasted to your liking, then remove from the oven and let the meat relax.
  11. While the lamb is resting pour away any excess fat from the roasting pan. Heat the tray and add the red wine. This will now lift any lamb flavours and black pudding spices. Boil and reduce by three quarters and add to the jus. Bring to the simmer before straining through a sieve and into a clean sauce pan.
  12. Skin of any impurities that have risen. Season with salt and pepper and the sauce is ready.
  13. Remove the string from the joints. The loins can now be cut into sixes allowing three thick slices per portion. These slices guarantee a good texture in both meats. Now just serve with your chosen vegetable accompaniment and pour the sauce around.
Notes
  1. This dish works well with roast potatoes, mashed potatoes, colcannon, bubble and squeak and buttered spinach.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

 

Savoury Flavours of Black Pudding

Bury Black Pudding

Bury Black Pudding

Black pudding is a food any common meal can easily be enjoyed with.  This is a well – known sausage that is enjoyed in many places of Europe, ranging from Sweden to Portugal.  The flavour, as well as the popularity with the meal, is one that adds into any plate that you are eating while providing you with a substantial taste to the meal that you are enjoying.  While traditionally known as a breakfast food, many enjoy the mixture at any time of the day.  It is known to provide high energy results with an enjoyable meal.  Understanding what this particular dish and how you can flavour it with your next feast allows you to enjoy more of the meal. 

 

What’s In Black Pudding?

The main ingredient of black pudding is oatmeal, specifically which makes up the central part of the dish.  This is combined with pork blood and pork fat, which creates the look of the sausage style dish and is boiled and mixed into the oatmeal.  Many also flavour the meal with pennyroyal, an herb that balances out the flavour of pork blood and fat.  The black pudding ingredients may also include onions or chitterlings that absorb the mixed blood, oatmeal and fat.  These also add into a richer flavour that entices many.  Today, gourmet cooks have added and changed different herbs and substances with the black pudding, specifically to create unique tastes and twists to the meal. 

 

How Black Pudding Is Made

The black pudding ingredients are combined together to make a sausage look to add into any meal.  This is done by combining the cooked oatmeal and pigs blood and fat into a roll or wrap.  The oatmeal and pig are usually boiled together first.  They are then wrapped with malt vinegar or a paper wrap, specifically to combine the ingredients and to create a richer taste.  This was what created the central meal for those that enjoy the ingredients.  Other formulas used with this include frying or grilling the oatmeal and other ingredients together.  This creates a consolidated taste that changes the flavour of the herbs and mixtures.  The different format of cooking also changes the nutritional value as well as the way in which other ingredients can be added in.  While frying and grilling is traditionally known as the most popular formula, many are now finding different cooking methods to add in enticing flavours to the dish. 

 

Should You Buy Black Pudding

 While many enjoy the taste of black pudding, many also question whether it is one that should be bought and used because of the ingredients.  The main question is with the black pudding nutrition, specifically because of the ingredients that are added in.  Oatmeal, which is the main ingredient, offers a substantial basis with nutritional value that you need.  This offers a high protein meal as well as ingredients that assist with your digestive system and balance in the body.  Pigs blood, while not a popular ingredient, also offers rich proteins that help to boost the energy in your body.  The overall dish is known to have combined protein, iron, potassium, calcium and magnesium as added value to the nutrition that you are able to receive.  When other herbs and mixtures are added in, you can expect even more nutrition from the dish that you are receiving.  If you are asking, is black pudding good for you, then you can look at the nutritional value that is added into each roll. 

 

New Combinations of Flavour

Many of the ingredients that are added into the black pudding combine newer flavours that change the gourmet style and add in more nutrition.  If you are looking at updated versions, then you can consider the richer flavours that have been added in.  Sauces are some of the favourites for those looking at new versions of what’s in black pudding.  You will find mushroom, cream and cherry sauces as popular gourmet versions for the pudding you are interested in.  You can also look at additions with tomatoes to potato scones.  It has been found that the sauces allow one to enjoy the substantial meal while having more of a gourmet twist from the added creams.  Each of these flavours offers even more with black pudding nutrition, specifically by adding in more protein and vitamin nutrients with the gourmet tastes that are offered. 

 

Black Pudding as a Novelty

 The gourmet treats have been furthered with many that are looking at the cultural implications and new values that can be created from this.  In many areas, black pudding is considered a part of the heritage that many are a part of, specifically which adds into the enjoyment of the treat.  Others have found that, despite this, it is not a favourite recipe because of the mixtures.  Additions with caramelised apple to beetroot have been added in to change the flavours so that it is sweeter and more enticing while changing the taste.  Chocolate is also becoming a fast favourite of those that want to combine the black pudding nutrition with flavours that are richer.  It is now being found that the popularity of this is coming from not only the basis of the ingredients but also with additions that can easily be added.  The oatmeal is one that seeps in different flavours, allowing gourmet chefs to tantalise taste buds with newly found treats.  

 

If you are looking for a rich flavour that is a foundation of the culture of Europe, then you will want to look at black pudding.  The basis of this is known to have high nutritional value while creating a substantial meal.  The mixtures of ingredients are also continuing to extend with more flavours and additions that gourmet chefs to those who are interested in experimenting with the pudding are enjoying.  If you are asking, what is black pudding, as well as considering whether it is a substantial meal, then you can look at the nutritional evidence and ingredients to add more to your day. This creates new opportunities to enjoy the rich meal that is known as a foundation of the European lifestyle. 

 

If your interested in trying black pudding here’s some recipes.

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