Black Pudding

26 ingredients
9 steps

Ingredients

  • 2 tablespoons duck fat can substitute butter
  • 2 cups onions chopped
  • 6 cloves garlic minced
  • 50 milliliters port
  • 680 grams venison New Zealand, can substitute ground pork
  • 250 grams pork fatback cut into a small dice
  • 3 cups pig's blood
  • 3/4 cup cooked rice
  • 3/4 cup cooked barley
  • 1/2 cup oats
  • 1/2 cup fresh parsley chopped
  • 1 teaspoon fresh sage chopped
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh oregano chopped
  • 1/2 teaspoon ground allspice
  • 1 teaspoon curry sausage spice mix , can substitute mild curry powder
  • 2 teaspoons black pepper
  • 1 tablespoon smoked paprika
  • 2 tablespoons salt
  • 2 eggs
  • 1/2 teaspoon fennel seeds toasted and ground
  • 1 teaspoon coriander seeds toasted and ground
  • 2 teaspoons mustard seeds white, toasted and ground
  • 1 teaspoon cumin seed toasted and ground
  • 1 bay leaf crumbled
  • 1 teaspoon aleppo sun dried Syrian chili pepper

Directions

  1. 1
    1. Combine the onions, garlic, and duck fat in a saute pan and sweat over low heat until very soft.
  2. 2
    2. Raise to high heat and when pan is hot add port. Cook off alcohol and continue cooking until almost dry.
  3. 3
    3. Cool completely.
  4. 4
    4. Whisk the eggs in a large bowl and add all other ingredients (don't forget onion/garlic/duck fat mix).
  5. 5
    5. Use a gloved hand to break up ingredients. Stir 8-10 minutes to make sure it is well combined and thickened.
  6. 6
    6. Place in 2 lined terrine molds, folding the plastic wrap over the top. Cover with 3 layers of foil and place in a hotel pan.
  7. 7
    7. Add boiling water to the hotel pan half way up the terrine.
  8. 8
    8. Cover the whole hotel pan with foil and bake at 325° until internal temperature of 155° is reached (about 1 hour).
  9. 9
    9. Refrigerate overnight, then slice 1/2 inch thick and crisp in a pan with hot duck fat.

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