Easiest Way to Cook Delicious Vickys Scottish Black Pudding (Blood Sausage)

Vickys Scottish Black Pudding (Blood Sausage). Black pudding is the native British version of blood sausage. It is generally made from pork blood The similar white pudding is a further important feature of the traditional Northumbrian, Scottish, Irish and. Photographs and information about Scottish black pudding including ingredients and how to cook.

Make yours and serve Vickys Scottish Black Pudding (Blood Sausage) for your family or friends. Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe. You can have Vickys Scottish Black Pudding (Blood Sausage) using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Vickys Scottish Black Pudding (Blood Sausage)

  1. It’s 960 ml of pigs blood.
  2. Prepare 300 ml of milk of choice, I use full fat coconut milk.
  3. You need 3 of onions, very finely chopped.
  4. You need 60 grams of fine gluten-free oatmeal.
  5. Prepare 360 grams of vegetable suet.
  6. It’s 1 tbsp of salt.
  7. You need 1/2 tsp of cayenne pepper.
  8. You need 1/2 tsp of black pepper.

Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla British Black Pudding Blood Sausage Shot. Tuhansia uusia ja laadukkaita kuvia joka päivä. Actually, Ron said "morcella." I knew what he meant, although I refer to it mentally by its Spanish name morcilla. Most black puddings across the UK are made from pigs' blood, but the Stornoway version is made from sheep's, cows' or pigs' blood.

Vickys Scottish Black Pudding (Blood Sausage) instructions

  1. Preheat the oven to gas 2 / 150C / 300°F. Mix all the ingredients together well and place into sausage casing or a greased ovenproof dish.
  2. Either bake, the tin standing in another tin half filled with water, covered for around one hour 30 minutes, or cover and steam for the same length of time. Leave to cool, then slice and fry for around 3 minutes each side to heat through.
  3. Usually eaten as part of a Full Cooked Scottish Breakfast, which consists of bacon, egg, toast, tattie scones, baked beans, tomato, mushrooms, lorne sausage and black pudding https://cookpad.com/us/recipes/361519-vickys-scottish-tattie-scones.

Scottish oatmeal gives the pudding its rough texture. In the past, intestines were used to contain the sausage, but nowadays plastic is used instead. Black pudding is an English name for zwarte pudding. It is food made by cooking down the blood of any mammal (usually pigs or cattle) with meat, fat or filler until it is thick enough to congeal (become firm or solid) when cooled. Blood Sausage Recipe – How to Make Blood Sausage at Home.

Author: chef

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