01-28-2005, 05:48 AM
Scottish Black Pudding
1 pound suet, finely chopped
1 pound oatmeal
2 onions
fresh sheep's blood (may be watered down)
salt and pepper to taste
Mix dry ingredients in a bowl with fresh sheep's blood. Stuff
mixture into casing, tie well. Place in large pan, cover with
boiling water, boil gently for 3 hours. Remove black puddings,
allow to cool. Cut into slices as required, fry in hot fat.
NOTES : Called 'Marag' (Blood Pudding) in Gaelic (it also means a
fat, shapeless person!), this is one of the famous blood dishes
that Scottish people love. It usually accompanies other fried
dishes, such as bacon and eggs. While it might seem shocking to
eat blood, don't forget that all meat dish contain blood and it's
the basis, with fat, of gravy. Blood dishes are popular all over
Europe, especially in Transylvania. If serving to children,
experience shows that the ingredients are best left undiscussed at
the table. Black puddings and mealie puddings are usually stuffed
in larger sausage casings of the size used for garlic and other
specialty sausages.
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1 pound suet, finely chopped
1 pound oatmeal
2 onions
fresh sheep's blood (may be watered down)
salt and pepper to taste
Mix dry ingredients in a bowl with fresh sheep's blood. Stuff
mixture into casing, tie well. Place in large pan, cover with
boiling water, boil gently for 3 hours. Remove black puddings,
allow to cool. Cut into slices as required, fry in hot fat.
NOTES : Called 'Marag' (Blood Pudding) in Gaelic (it also means a
fat, shapeless person!), this is one of the famous blood dishes
that Scottish people love. It usually accompanies other fried
dishes, such as bacon and eggs. While it might seem shocking to
eat blood, don't forget that all meat dish contain blood and it's
the basis, with fat, of gravy. Blood dishes are popular all over
Europe, especially in Transylvania. If serving to children,
experience shows that the ingredients are best left undiscussed at
the table. Black puddings and mealie puddings are usually stuffed
in larger sausage casings of the size used for garlic and other
specialty sausages.
[signature]