People, not only Irish, have always eaten blood sausage, it is typical for various world cultures. And no an irish dish with potatoes will not do without a piece of black or white pudding. And not just for breakfast. Talented Irish cooks have found ways to incorporate this sausage into salads and basic dishes.
There are many different recipes for black in Ireland. pudding “: some include barley, breadcrumbs and flour, but oatmeal is still the traditional thickener. Make sure it is medium or coarse grits and boil it until soft. In the finished sausage should be visible individual pieces of oatmeal. Purchased sausage is always made in shell, unlike this recipe, where it is cooked in the form for bread.
Time: — Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. fresh pig blood
- 2.5 tsp salt
- 1.5 tbsp. oatmeal coarse (medium) grinding
- 2 tbsp. diced pork fat (interior fat), or beef kidney fat
- 1 finely chopped large onion
- 1 tbsp. milk
- 1.5 tsp ground black pepper
- 1 tsp ground allspice
Recipes with similar ingredients: pork, hercules flakes, onions onions, allspice, milk
Recipe preparation:
- Preheat the oven to 160 ° C and grease two glass molds to of bread. (If you do not have glass bread pan, cover metal forms of parchment paper to make black pudding on reacted with the metal and did not have an unpleasant aftertaste.) Add a teaspoon of salt to the blood.
- Bring to a boil 2.5 tbsp. water and pour oatmeal. Cook with a slight boil, stirring occasionally, 15 minutes. before softness, but not until porridge forms.
- Pass the blood through a fine-mesh sieve into a large bowl, to remove all lumps. Add fat, onion, milk, pepper, allspice and the remaining 1.5 tsp. salt. Add oatmeal and mix. Divide the mixture into two forms, cover with foil and bake for an hour until the sausage is dense. Completely cool. Wrap in cling film and freeze for more late use or store in the refrigerator for up to 1 week. feed, cut into 1 cm slices. Fry in a creamy or vegetable oil until the edges are slightly browned and covered crust.
