Keto-Carnivore Black Pudding
These black puddings are made from meat, fat and blood only and contain no fillers – a carnivorous delight! They freeze very well and do not keep for long in the fridge, so making small puddings is preferable. I added liver and pig skin so that there is the advantage of some offal and collagen in these puddings which, for those not too keen on liver, is a great way to incorporate it as you really cannot tell it is even in there!
The pigs blood is dried as it is hard to find fresh (you may perhaps be able to get some from your local butcher), so it is rehydrated with the water. Initially I used butchers twine to tie off the ends (which you can see in the photo below), but they often came off in the pan later and some of the puddings fell apart, although the ox middles are generally pretty sturdy and contract with the meats inside. However, I have since tried various different methods to secure the ends, including metal bag closures that twist to close, but have finally settled on cable ties because they are far easier to apply and can be tightened really tight. You can buy plastic black pudding casings but I wanted to limit plastic usage, and I also prefer to be able to eat the whole thing, so the edible ox middles are a fantastic option.
Because they are cooked during the making process, the puddings are ready to slice and eat, however they are even more delicious lightly fried in some lard or tallow! And, in traditional fashion, they are delicious with eggs and bacon of course!!
Ingredients & Equipment:
- 500g ground pork shoulder
- 50g lamb liver – minced
- 50g pig skin – minced
- 250g pork back fat – diced
- 150g dried pigs blood
- 600ml water – warm
- 6tsp sea salt
- Ox middles/bungs (these are large, edible and strong sausage casings)
- Short cable tie wraps
- 2 Funnels or 2 sausage making tubes (one larger than the other)
- An apron – just in case you spill or splash any of the blood!
To prepare the pig skin:
Place in a large pan of boiling water and simmer for a couple of hours until soft.
Allow to cool and then place in a food processor to mince.
To prepare the liver:
Place in a food processor and mince.
To prepare the pork shoulder:
Either buy ground or cut into cubes and grind yourself with an electric grinder using the large grinding blade – make sure the meat is very cold as this will make it easier to grind.
To prepare the back fat:
Slice the fat into strips and then dice into small pieces.
To prepare the blood:
Measure 150g into a large jug and pour in 600ml of warm water and whisk until smooth.
To prepare the ox middles/bungs:
Soak in cold water for at least 20 minutes prior to use.
Making The Puddings:
- Place all the pre-prepared meat ingredients into a large bowl and mix together.
- Slowly add the rehydrated blood, mixing in thoroughly. (Be careful not to splash it about or you will look like you are on a horror movie set!!)
- Add the salt and mix in.
- Place another clean bowl next to your large bowl.
- Roll the ox middles onto the funnel/largest sausage tube.
- Use a cable tie wrap to close the end tightly.
- Using a large serving spoon, start to carefully spoon the mixture into the funnel/tube and use the smaller sausage tube to push it down into the ox middle.
- Use your other hand to guide the mixture into the ox middle, making sure there are no gaps or air pockets, feeding the pudding into the clean bowl.
- Make sure that there is enough of the liquid blood being added along with the meats.
- Do not make each pudding too long before using another cable tie to close it off tightly, making sure that the pudding is firmly packed.
- Leave a small gap in the ox middle (where you will later cut it) and then close off another section to start a new pudding.
- Continue until all the mixture has been used.
- Securely tie the last pudding and then cut each pudding between the cable ties to separate.
- Bring a large pan of water to the boil.
- Place the individual puddings into the water, turn down the heat and simmer for between an hour to an hour and a half.
- Remove the puddings from the hot water and place immediately into a bowl of ice water and leave to cool.
- Place into a dish and into the fridge overnight.
I have tasted these and they’re delicious.
This style of black pud is the ‘Bury Recipe ‘ and thus such doesn’t contain grains/oats that Scottish style has.
Apparently you don’t simmer or boil the water but more cook at I think 80 to 90 C . I have just bought my dried blood from surfy’s home curing . I’m doing my first attempt real soon in my ALDI sous vide bath . Save buying skins I’m going do in pudding basins or Pyrex jugs the hopefully tip them out or line with grease proof paper . I’m thinking of boiling onions etc might put bit of bacon in there. Got my allspice delivered. Will bring in Reinforcements when I’m eating English mustard . Anyway enough of that .