My Store: Store Details (change)
Black Pudding
Ready In: 300 Minutes
Cook Time: 300 Minutes
Serves 4
DIRECTIONS
- Dice fatback, kidneys, and heart small and blanch for 5 minutes. Dice smoked port butt. Grind cooked pork skins through a fine plate, and combine with some of the cooking broth, beef blood, spices, and salt, and heat slowly over a water bath to sabayon consistency. Fold in fat, kidney, heart, and smoked butt. Stuff into beef middle and tie well.
- Blanch in 180°F water to an internal temperature of 170°F. Rinse with warm water; slowly cool under running water.
- Smoke for 3 to 4 hours cold (99°F) smoke (optional).
- Chill well.
Copyright © 2013 SUPERVALU INC. All rights reserved.