Complete Black Pudding Mix. This is a complete mix containing Dried Pigs Blood, salt, pepper and a blend of herbs and spices to a traditional Scottish recipe. All you need in addition is some Back Fat, Pearl Barley and a good Ox-Runner casing.
Add water to the mix and mix well. Stirring gently add the diced back fat and cooked Pearl Barley plus any additional herbs that take your fancy (a little mint perhaps). Leave to stand for 45 minutes then pour the mix into a large jug, then shire some of the washed and soaked Casings over the end of a funnel. This is best done under a large basin or over the sink. Pour the mix through the funnel and into the casings. Tie into manageable links with some string (taking care not to overfill the casings). Then simmer in a large pan for 1 hour at 80/85 degrees centigrade. Douse in cold water and allow to settle.
Please note; that this mix contains rusk and wheat flour and is not gluten-free.
Each pack contains 1.25kg of mix.
- An easy-to-use mix in a 1.25kg bag.
- An old tried and tested recipe.
- Contains Dried blood, wheat flour, rusk and spices.
- Recipe on front of pack.