Doreens Black Pudding
Shelf Life: 6 Days
Black Pudding is considered a delicacy in the Yorkshire Dales, with it considered a key part of pork butchery, and with recipes passed down over the years. This is no different, made in James Herriot's home of Thirsk, with a generations old recipe used to promise the texture and flavour that make this such a treat. Serve as part of a mixed grill, traditional full English breakfast, or on toasted sourdough.
A staple of the pork butcher’s repertoire, Black Pudding can be hard to get right, but this recipe has been used for generations and gives Doreen's Black Pudding the distinctive flavour and texture that sets it apart. The blood is collected by the butcher, before being mixed with a blend of oat meal, onion, salt and spices, and popped into casings of thick proportion. This is then boiled, to create the characteristic shape of the Black Pudding.
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