Another newbie saying hello

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Black pudding in skins

Post  spicey lady on Mon Nov 15, 2010 11:40 pm

Glad that the loaf tin version worked well. Was the mixture cool when you filled the skins? It is right to underfill them to stop the bursting. For black pudding the best casings are the Beef runners as they are stronger and wider. For black pudding sausages make a sausage mix and chop in a little of the set black pudding - then fill in the collagen casings. They are best baked in the oven at 150C for about half an hour to 40 mins turning once. Looking forward to the results of the Toulouse sausage Wink

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Re: Another newbie saying hello

Post  gramor on Mon Nov 15, 2010 8:08 pm

Right!...the feedback on the Black Pudding.

Results were a bit mixed, having followed the recipe which came with the kit to the last gram or ml, there was an awful lot of mix to cook, so future batches will be cut down proportionaly. Decided to make some puddings with the collegen skins and the rest went into a loaf tin.

At this point I should mention that I had a nagging doubt about the oatmeal swelling, so we did not pack the skins too full so as to allow them to rest and absorb moisture over night.
We tried three different ways to cook them on Sunday, Fry, steam and slow simmer/boil.........all options burst and went into the dogs bowls, so at least they were happy.

Any suggestions as to what or where we went wrong?

The loaf tin standing in water and oven baked was in contrast firm, not crumbly and all eaten by the team, so seems to be the way to go.

Toulouse sausage making this coming weekend!!!!

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Newbie sausage tasters

Post  spicey lady on Wed Nov 10, 2010 11:05 pm

Great way to start. When you have made your Black Pudding you can also use it when making sausages - Just add about 15% to your sausage meat for a really different flavour. I have to say the compliments on Designasausage Black Pudding mix are amazing!
http://www.designasausage.com/pages/prods.asp?catid=2&subcatid=5

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Re: Another newbie saying hello

Post  gramor on Tue Nov 09, 2010 6:32 pm

Started simple with pork and leek, seemed too simple for a first attempt, but at least we knew what had gone into them. The rabble of tasters(Irish/Welsh) will be back this weekend for round two......black pudding this time.

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Sausage Kits

Post  spicey lady on Tue Nov 09, 2010 12:45 pm

Great to hear of your success. Which sausages did you make?

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Another newbie saying hello

Post  gramor on Sun Nov 07, 2010 11:34 am

Well, after getting the kits last week decided to take the plunge and have a go, assembled tasters gave them the thumbs up (I think Surprised ) so getting ready to try some more.
Very theraputic and satisfying after the locally produced bright red, paprika laden firesticks we get here. affraid

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Re: Another newbie saying hello

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