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black pudding and brawn recipes

 
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debbie
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PostPosted: Wed Feb 29, 2012 5:52 pm    Post subject: black pudding and brawn recipes  Reply with quote

Black Pudding

2 litres fresh pigs blood
A bundle of natural casings
50g Salt
1 teaspoon brown sugar
1 teaspoon freshly ground black pepper
½ teaspoon ground mace, coriander and cayenne pepper
500g medium oatmeal soaked overnight
500g peal barley (boiled till tender – around 40 mins) optional
1kg pork fat (ideally back fat – less if you prefer and are going for the healthy option)
1 kg onions, finely chopped
500ml double cream

Making the mixture
Sieve the blood into a large clean bowl or bucket and stir in the salt, sugar, spices.
Finely dice the fat, and put about a ¼ of it to sweat in a large heavy stock pot that is big enough to contain all the ingredients. When the fat has run a little, add the onions and sweat very gently until soft but not coloured at all. Add the rest of the fat and sweat until the pieces are slightly translucent and more fat has run. Stir in the oats and barley and the cream, then slowly pour in the seasoned blood, still stirring all the time, until it s thoroughly incorporated. The mixture will still be quite liquid. –  If you want to take a short cut and are using less or the healthy option omit the fry of the fat stage and just fry the onions TBH I don't usually fry my back fat at all when I use it

Filling the casings
Take a length of casing and pull the unknotted open end over the opening of the nozzle of a large funnel.
Hold the casing in place with one hand and ladle the mixture into the funnel with the other. Don’t overfill, and leave a good 5-7cm at the top to tie a second knot in the casing.
Tie the knot and place gently onto a large plate. Stir the mixture well before each filling to make sure the fat pieces etc are well distributed. this is actually a lot easier with 2 people!

Cooking
Lower the puddings into cold water and bring gently to the simmer – keep some cold water nearby so you can add a tablespoon or so as it starts to simmer to avoid boiling.  If at any point during the cooking they float to the surface prick them with a pin. This should prevent them bursting. When they are done lay them on a cotton cloth to cool or preferably hang them from a rack.  When they first come out of the water they are a horrid brown colour - they go black when they cool

If you would rather not go to the trouble (and mess) of filling casings poor your blood mixture into a well oiled loaf tin and bake in a bain marie in a moderate oven until a skewer comes out clean – an ideal slicing and frying pudding.  For the English version you would omit the double cream.  

Either way this is a definite pudding - most of the pudding you buy in Brittain now is made from dried blood so is much drier in texture and not as "springy"

BRAWN / PORK TERRINE

In the market we have bit of an issue with brawn.  The farmers want BRAWN whereas the “posh” people couldn’t possible eat it – however they love my “pork terrine” so its all a question of labelling. Here is the recipe for er both.

There is no specific recipe for the brawn it really does depend on what you have.  I use a French based method as its quicker with English flavourings.

In a large pot (I use a preserving pan as its all I have that is large enough) place the ears, bath chaps and any other easily removed meat from the head.  Add at least two trotters and any other cheap cuts to hand – the tail, a hock even a piece of belly if you want.  A ham bone or some bacon pieces can also be added if they are to hand.  Now add your aromatics…again this is a matter of taste but I use a halved onion (not peeled – the yellow onion skin helps colour the jelly) a quartered carrot, a couple of stalks of celery, three or four bay leaves, some pepper corns, a few juniper berries, a sprig of sage and a pinch of mace.  Any or all of these flavourings can be used.  Cover everything with water and bring to the boil.  Cover – if you have no lid use a cartouche and simmer for a good four to six hours.  Remove the cover and allow to cool.  When cold remove the meat from the pot and sort through discarding any skin, bones and sas much fat as you want to.  Run a knife through the meat and place loosely in a loaf tin that you have lined with cling film.  Do not pack too tight – you want airspaces for the jelly to go as when it sets its this that will keep the brawn together.  Skim any fat from the top of the stock and strain.  Taste and season.  Ladle the stock onto the meat so the meat is completely covered.  Give a little stir to distribute the stock through the meat evenly and top up again if necessary.  Leave in the fridge to set – around 4 hours.  Turn out and enjoy.  Any left over stock can be frozen in ice cube trays for use instead of stock cubes for stews and soups and of course is ideal as the jelly for pork pies.

This is the basic recipe but of course after cooking you can add freshly chopped herbs etc

Sorry for the long post
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debbie
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PostPosted: Wed Feb 29, 2012 7:10 pm    Post subject: Reply with quote

Sorry should add that with the bath chaps or cheeks the meat comes in layers so you remove the first layer of meat and come to fat remove that and come to more meat etc etc.  after cooking the ears can be sliced, smeared in mustard, coated in breadcrumbs, drizzled in butter and baked or just give em to the dog - they've done their work with flavour and genletine!

if you don't want to make brawn air dry the cheeks ala parma ham - is excellent very thinly sliced or diced for stews/casulets etc.
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www.hiddenvalleypigs.co.uk
breeders of rare breed freerange berkshire pigs
Butchery, pig processing, smallholding and pig keeping courses just for you.  nose to tail eating is our thing.
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midlandsman



Joined: 08 May 2009
Posts: 360


Location: Leicestershire, UK

PostPosted: Wed Feb 29, 2012 7:55 pm    Post subject: Reply with quote

debbie wrote:
if you don't want to make brawn air dry the cheeks ala parma ham - is excellent very thinly sliced or diced for stews/casulets etc.


Matt has a good recipe for that here:

http://mattikaarts.com/blog/charc...home-cured-guanciale-is-finished/
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Alexrarity



Joined: 01 May 2014
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PostPosted: Sat May 17, 2014 9:04 am    Post subject: Black pudding Reply with quote

Hi Debbie me and my dad have been attempting to make black pudding but are really struggling as we are really finding it difficult with dried pigs blood and would really like your help. We would like to know if you could give us a recipe for this to make just at home for personal use as the recipe you have posted is far too much and with fresh pigs blood and the other thing is that some online recipes are telling us 250g of dried pigs blood but we would like to know if you could tell us the correct consistency of how much dried pigs blood to how much water please. I hope you can help and look forward to hearing from you.
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MrsWW
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Location: West Sussex

PostPosted: Sat May 17, 2014 9:22 am    Post subject: Reply with quote

I can vouch for Debbie's Black Pudding - it's the best I've ever tasted and it freezes well.
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Alexrarity



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PostPosted: Sat May 17, 2014 9:28 am    Post subject: Reply with quote

Thank you for your post and I am sure it is lovely and do you know the ratio for dried pigs blood as can't source fresh pigs blood or will it have to be Debbie who can tell me that?
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MrsWW
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PostPosted: Sat May 17, 2014 10:02 am    Post subject: Reply with quote

Hi there, Debbie's the expert in the making of this, I just enjoy eating it. I'm sure she'll be along at some point to answer your post. Kind regards, MrsWW


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