You’re cooking channel is like no other, love your content especially when it involves sausage-making as it’s the one thing I’ve not seen anywhere else on RUclips.
Representing Georgia, USA I process my own wild game. Usually just various cuts of meat, summer sausage, breakfast sausage, and venison jerky. I can't wait to try this. It looks exquisite.
Excellent video. That seems like such a traditional British breakfast. I have only made the simplest ground pork sausages, but you are showing me something new. Please don't ever get discouraged by naysayers. As the saying goes: "Haters gonna hate".
People! This post is excellent and outstanding! This Butcher is passionate about cooking and butchering that he is captivating! Just watch him use simple ingredients to make amazing food!
Hello Scott, that was the real deal, can't find a decent butcher who even knows how to make it anymore. All mass produced muck now. Thank You for that---real butchers have been pushed out of business by supermarkets and so called butchers selling pre-packed. Thanks again.
That's capitalism for you :/ They thought competition between corporations would be good for the consumer. But corporations just started take as many shortcuts as possible to make production cheaper and faster and worse for the consumer.
It's a terrible, selfish system and it is the leading cause of death. so much heart disease, strokes, etc caused by food corporations using the cheapest ingredients and they don't care what happens to you, as long as they have your money. And small businesses can't compete because they don't have teams of scientists working on how to make production cheaper and cheaper
Thanks for this Scott - I'm a Lancashire lad, born & bread, black pudding is part of our daily life. I live in Salford, Bury up the road, so we have it in abundance here we a lucky lot. On Bury Market they sell them whole, freshly boiled, sliced daubed with mustard, goes down great, easy to eat on the hoof when you are looking round good butchers & fishmongers. Really enjoy your vlogs, they remind me of when I was sent to the butchers with a list, the butcher knew my family so you were never given shite, I used to get black pudding from different butchers as I realized they all had different recipes - my mam never had a clue, it was all good. When I visit back home, none of the butchers are there anymore - well you know the story. Sorry for going on. Loved this, made me hungry. Cheers & best wishes.
Of all the vids on RUclips, YOU are the only channel that had an idea of "blood sausage". My heritage and knowledge calls it a "KISZKA" but all sausages are exquisite and your videos are stellar!! Thank you!!!
Here's my shorthand/abbreviated version of the recipe. I typed it as I watched, so I hope I got the main points 400g pearled barley, boiled until soft 400g oat groats, boil til tender 1L blood 3 diced onions 400g pork back fat, diced small, lightly blanched casings-soaking in salted water 20g salt 10g dried sage 10g white pepper 10g dried mace 10g ground coriander render a bit of back fat, sautee onions in it turn heat down, add in rendered back fat add cooked groats add pearled barley add blood and spice blend bring to body temp (98F) casing- tie double knot in the end squeeze excess water out wet nozzle of stuffer stretch casing over end fill casing using funnel or steady hands and a cup evenly distribute filling make small flat area between separated bundles of filling tie knot with string separate the next link, more string (small gap between 2 strings) tie off individual links, tie together pan of water: 180F, 20min NO BUBBLES remove, plunge into ice cold water when cooled, hang in the fridge overnight vacuum seal slice, cook in oiled pan til dark
The gods made life worth living by granting us fried black pudding. Always had it with bacon and eggs growing up. Incredible. I’m gonna learn this recipe. Thank you for your passion and such an awesome demonstration:)
Gotta' love the HP sauce. We get this in Canada. It's like Christmas morning every time I eat it with sausages and eggs. As a little kid I thought the houses of parliament image was our own house of parliament. I also thought the Queen lived in Canada and was related to my mother. I might have been deluded but I knew what tasted good.
Was munching on black pudding and this video come on my recommended. Thats a crazy coincidence. I did just eat a slice uncooked straight from the fridge, love it
im from Finland and when i was a child a LOVED to eat blood pancakes with cranberry jam....and then i grew out of it..... i dont hate it but maybe have to rekindle that love...
We have blood sausage in Denmark too, albeit here it is more sweet and dessert like. For constructive criticizm, I would say that I put less oats/barley in my black pudding and more blood/fat. And I would never cook the final product in oil, always in butter or pork fat :) Great video though and I love that you show the whole process.
Followed this technique today, slightly difference recipe though, but the process worked really well. Hanging in the fridge tonight ready for a fully home made breakie tomorrow.
I tried black pudding as a yank the first time at Universal Studios and the black pudding called to me...like something I've been missing in my life forever... Scotch Irish / brit heritage, now looking for a way to make this in the states.
Superb Scott. You don't seem to be able to get black pudding with large pearls of fat in it anymore. I think I'm going to have to have a go. Much respect.
I’m actually a big fan of John Lennon and he adored black pudding (his ex wife tried to smuggle him some in from England when she was bringing their son over but it got confiscated) and when his girlfriend May finally found some in New York he was so excited and had her fry it up for breakfast all the time along with bacon, fried eggs, and beans on toast. I’m American so I was curious about it since he loved it so. It does look a little scary but I’m not super picky and would try it in honor of him. I’m going to Liverpool in 2021 so I will give it a try while there. Thanks for the video.
Nice. How lucky for me to live in a country where black pudding sausage (called jelito - read yelito) as well as liver sausage is available at every butcher and most grocery shops ;-)
Got some blood in the freezer just now to make some Scottish Style Puddin' No lumps of fat but otherwise similar. I Put some Allspice in it. Another great video, left me hungry!
Never had black pudding when I was in the UK :/ The black pudding we have here in Denmark is way too sweet.. Had some in Poland and Finland and both were sooo amazing!
Yes, the Danes say to eat it with apples. I do actually like it, but being Scottish I prefer the UK black pudding. FYi - Scottish or English pudding is good for me!
Black pudding 'sausage rolls' are also awesome (make a sausage roll with lengths of BP and some previously fried onions in flaky pastry, and then bake)
I did wonder looking at your face book post, if you had used fresh blood. To my mind black pudding is a dish best served cold, you need a door stop of bread to wipe up that plate! looks stunning.
I like my mixture a bit drier, not as much wet. Also I might stuff abit more, and also I use a pin to pick some holes in the casings before cooking them so they won't explode
do you have a Polish roots or a Polish fate? For a kid I ate black puddnig but I did not like her very much, but now the barbecue is better than the shrimp. the same with "jelly, cold legs" what you did from the pig's head. Grandma did it a little differently added a little peas a bit of carrot and eaten such a jelly with meat. the fat that was collected also ate, but it was difficult :) it was getting together and somebody else was eating with bread. with Polish bread + nooo vinegar delicious, unique
Hi Scott, I have listened twice to the Video and I have not caugt how much Blood you actually used. you mention how many gramms of everything else. so - How much was it?
Might be a weird question, but do different bloods taste different? If you did a black pudding with pigs blood, and one with sheeps blood, and one with cows blood, could you tell the difference? I've only had black pudding once, it's not big in the states.
Yummy. Reminds me of the other exotic black foods like squid ink pasta. I have eaten some delicious black pudding in my day, but yours looks to be the champion.
Hi mate, l have been eating black puds for sixty odd years (some may say very odd years 🤪 ) and l never would’ve guessed that they had onions of any description in them, even those famous ones . I am going too try my hand at making some as l make your sausages very tasty they are, stay safe and try to think up some really odd sos recipe please
As a child my mum used to prepare bloodsausage with apple, red cabbage and mashed potatoes for supper. How I wish to taste that again but in Holland finding bloodsausage nowadays is nearly impossible sadly enough.
irlandaya ilk gittim zamanda bir cafeye gittik Irlandalı arkadaslarla tabi ben de karar verdim Irish breakfast yiyecem bir yandan da kahvaltıda pudding ne alaka diyorum! (tatlı sanmiştim) black ve white olmak uzere yedim. sonradan domuz eti ve kanıyla yapılan bir tur sosis oldugunu öğrenince. Irlanda da nereye gitsem vegetarian oldugumu söylüyorum :)
I wonder if you could put the whole pudding in a sous vide bag. Then if you did overfill it a bit it would just gunk up the outside of the casing a bit but wouldn't ruin the batch. Also probably easier to clean your water bath afterwards.
Scott, love the use of fresh blood!! Have you tried to collect fresh blood from field shot deer (venison)? A how to vid on that would be EPIC!!! I’m wanting to try it with Moose or Caribou blood if they don’t lose it all after the shot.
Our version in Vietnam is 60% similar but have peanuts and other things. It is interesting to see traditional food around the world are similar somehow
s Hi Scott, great videos i really enjoy them, have you ever made the Scottish fruit pudding? we used to sell it in Butcher shop when i was younger alongside the haggis, Lorne, and black pudding, it had sultanas or mixed fruit, Suet, and some sort of flavoured meal, i can't find a recipe for it any where and keen to have a crack at it. it used to cook up and taste sweet with colour resemblance to ginger bread raw. i'd be keen to hear back any results.
I don't have access to fresh pigs blood. For this recipe how much dried blood should I use and how much water, or is it a case of trial and error and getting the blood water mixture to the right consistency? I made these once before a few years ago , I can't remember which type of intestine I used, obviously the wrong type, as they came out about the size of bulls' testicles. Kind Regards Grant Milliam
Most meat departments won't be able to procure blood. Best bet is to find a dedicated meat store or a local hog farmer. Also depends on what country you're in.
Fella. I love your vids. The best black pudding I ever had was boiled when I used to belong to a ECW reenactment group back in the 70's ... yes i'm that old.! couple of questions... where do you get the blood, is groats porridge? and where do you get those skins for the sausage? Cheers fella keep making great videos.. oh and BTW I think stout is better than ale in a steak and kidney pie.. and um it's not really a pie fella unless it has a bottom. Love the vids tho .. great stuff..
Im a millionaire rock star. Would you be my next tour chef with your own Winnebago? . Not really mate I live in a Terrace House, Leeds, not back to back, Ive got a garden, im going places, soon. Black pudding and fried egg sarnnie!!!. Food of the Gods.
I have a challenge for you scott rea! Can you can make sasuage for under £2 ? TIP : In tesco they sell 500 grams of cooking bacon for 57p. And for rusk, use bread or stuffing. Do you accept?
Omg that look absolutely delicious I like straight blood just fried I cant even imagine how good that tastes... lol will you come cook for me...lol great vids as always man
![Diggy Graves - Red Vineyard [Official Lyric Video]](http://i.ytimg.com/vi/8Ro085T0mnQ/mqdefault.jpg)
You’re cooking channel is like no other, love your content especially when it involves sausage-making as it’s the one thing I’ve not seen anywhere else on RUclips.
it's his forte, he's a butcher by trade and a saus... sausager? sausageman? weinerer? saucy lad?
Representing Georgia, USA
I process my own wild game. Usually just various cuts of meat, summer sausage, breakfast sausage, and venison jerky. I can't wait to try this. It looks exquisite.
Looks delicious! In Mexico we call it "Moronga" and sometimes include fresh green chilis on it and peppermint. Great Job!
Excellent video. That seems like such a traditional British breakfast. I have only made the simplest ground pork sausages, but you are showing me something new.
Please don't ever get discouraged by naysayers. As the saying goes: "Haters gonna hate".
People!
This post is excellent and outstanding! This Butcher is passionate about cooking and butchering that he is captivating! Just watch him use simple ingredients to make amazing food!
That is a thing of beauty. I don't think I could ever make it but I love it with a proper fry up.
Hello Scott, that was the real deal, can't find a decent butcher who even knows how to make it anymore. All mass produced muck now.
Thank You for that---real butchers have been pushed out of business by supermarkets and so called butchers selling pre-packed.
Thanks again.
That's capitalism for you :/ They thought competition between corporations would be good for the consumer. But corporations just started take as many shortcuts as possible to make production cheaper and faster and worse for the consumer.
It's a terrible, selfish system and it is the leading cause of death. so much heart disease, strokes, etc caused by food corporations using the cheapest ingredients and they don't care what happens to you, as long as they have your money. And small businesses can't compete because they don't have teams of scientists working on how to make production cheaper and cheaper
@@Ryzot you must be fun at parties.
Thanks for this Scott - I'm a Lancashire lad, born & bread, black pudding is part of our daily life. I live in Salford, Bury up the road, so we have it in abundance here we a lucky lot.
On Bury Market they sell them whole, freshly boiled, sliced daubed with mustard, goes down great, easy to eat on the hoof when you are looking round good butchers & fishmongers.
Really enjoy your vlogs, they remind me of when I was sent to the butchers with a list, the butcher knew my family so you were never given shite, I used to get black pudding from different butchers as I realized they all had different recipes - my mam never had a clue, it was all good.
When I visit back home, none of the butchers are there anymore - well you know the story.
Sorry for going on.
Loved this, made me hungry.
Cheers & best wishes.
Of all the vids on RUclips, YOU are the only channel that had an idea of "blood sausage". My heritage and knowledge calls it a "KISZKA" but all sausages are exquisite and your videos are stellar!! Thank you!!!
Here's my shorthand/abbreviated version of the recipe. I typed it as I watched, so I hope I got the main points
400g pearled barley, boiled until soft
400g oat groats, boil til tender
1L blood
3 diced onions
400g pork back fat, diced small, lightly blanched
casings-soaking in salted water
20g salt
10g dried sage
10g white pepper
10g dried mace
10g ground coriander
render a bit of back fat, sautee onions in it
turn heat down, add in rendered back fat
add cooked groats
add pearled barley
add blood and spice blend
bring to body temp (98F)
casing-
tie double knot in the end
squeeze excess water out
wet nozzle of stuffer
stretch casing over end
fill casing using funnel or steady hands and a cup
evenly distribute filling
make small flat area between separated bundles of filling
tie knot with string
separate the next link, more string (small gap between 2 strings)
tie off individual links, tie together
pan of water: 180F, 20min NO BUBBLES
remove, plunge into ice cold water
when cooled, hang in the fridge overnight
vacuum seal
slice, cook in oiled pan til dark
Should I try with liver blood and smushed piece of liver though,instead?
Congratulations!!!!❤
Great recipe, our version in Trinidad is a bit similar, we use bread for cereal.
Been watching for years & will continue to do so. Always an eye opener !
ahhh yes!...a bit of black pudd in the frying pan...spread over freshly baked white bread with some salt and white pepper....lovely stuff!
The gods made life worth living by granting us fried black pudding. Always had it with bacon and eggs growing up. Incredible. I’m gonna learn this recipe. Thank you for your passion and such an awesome demonstration:)
People!
I know I know! It seems dreadful but after watching the entire post I would actually try it! I bet it’s not bad at all!
Takes me back to my childhood. Out of sight Man!!!!
Gotta' love the HP sauce. We get this in Canada. It's like Christmas morning every time I eat it with sausages and eggs. As a little kid I thought the houses of parliament image was our own house of parliament. I also thought the Queen lived in Canada and was related to my mother. I might have been deluded but I knew what tasted good.
Polish here and Kiszka was a thing we ate Easter morning! Loved it!
My mom here in Ireland cooked it whole in a bowl with the blood from the pig that was killed an hour before.Came out like a Christmas pudding
Yum yum.
First time know it, what is black pudding from UK,,, awesome...
Was munching on black pudding and this video come on my recommended. Thats a crazy coincidence. I did just eat a slice uncooked straight from the fridge, love it
im from Finland and when i was a child a LOVED to eat blood pancakes with cranberry jam....and then i grew out of it..... i dont hate it but maybe have to rekindle that love...
I've never ate blood pudding but after seeing this I would give it a try. It may be good with all those spices and fillers added. Wow
We have blood sausage in Denmark too, albeit here it is more sweet and dessert like.
For constructive criticizm, I would say that I put less oats/barley in my black pudding and more blood/fat.
And I would never cook the final product in oil, always in butter or pork fat :)
Great video though and I love that you show the whole process.
This was the best black pudding I have made. Great channel.
Followed this technique today, slightly difference recipe though, but the process worked really well. Hanging in the fridge tonight ready for a fully home made breakie tomorrow.
That's it I need black pudding now! You've done it again Scott! Masterclass!
Could you possibly do a video on white pudding?
ruclips.net/video/noUxL2odVEs/видео.html he did one a few years ago here you go
Check his older stuff, I'm pretty sure he did
ruclips.net/video/noUxL2odVEs/видео.html
Awesome cheers guy's!
Don't know how that video slipped past me 😄
I tried black pudding as a yank the first time at Universal Studios and the black pudding called to me...like something I've been missing in my life forever... Scotch Irish / brit heritage, now looking for a way to make this in the states.
Superb Scott. You don't seem to be able to get black pudding with large pearls of fat in it anymore. I think I'm going to have to have a go. Much respect.
My faver food ever Scott,thank you 💯😉👍
I’m actually a big fan of John Lennon and he adored black pudding (his ex wife tried to smuggle him some in from England when she was bringing their son over but it got confiscated) and when his girlfriend May finally found some in New York he was so excited and had her fry it up for breakfast all the time along with bacon, fried eggs, and beans on toast. I’m American so I was curious about it since he loved it so. It does look a little scary but I’m not super picky and would try it in honor of him. I’m going to Liverpool in 2021 so I will give it a try while there. Thanks for the video.
Nice. How lucky for me to live in a country where black pudding sausage (called jelito - read yelito) as well as liver sausage is available at every butcher and most grocery shops ;-)
Got some blood in the freezer just now to make some Scottish Style Puddin' No lumps of fat but otherwise similar. I Put some Allspice in it. Another great video, left me hungry!
Never had black pudding when I was in the UK :/ The black pudding we have here in Denmark is way too sweet.. Had some in Poland and Finland and both were sooo amazing!
Yes, the Danes say to eat it with apples. I do actually like it, but being Scottish I prefer the UK black pudding. FYi - Scottish or English pudding is good for me!
I'm Scottish!
@@jdjd1816 We even eat it with cinnamon sugar!
black pudding scotch eggs are delicious!
:-)
C G who came up with that idea ......sounds delicious.....
They are awesome
Black pudding 'sausage rolls' are also awesome (make a sausage roll with lengths of BP and some previously fried onions in flaky pastry, and then bake)
One of the many reasons why I'm proud to be American. ;)
I did wonder looking at your face book post, if you had used fresh blood. To my mind black pudding is a dish best served cold, you need a door stop of bread to wipe up that plate! looks stunning.
Genius, mate! Love it!
That noise from the microphone is very distracting
Sorry but I couldn’t watch the video. I turned off after a few seconds
When frying up rounds of black pudding, you don't need to use oil or butter, do you? Would the fat in the pudding be enough?
I like my mixture a bit drier, not as much wet. Also I might stuff abit more, and also I use a pin to pick some holes in the casings before cooking them so they won't explode
Grill it till it gets crumbly them have with scrambled eggs on toast. Delicious.
do you have a Polish roots or a Polish fate? For a kid I ate black puddnig but I did not like her very much, but now the barbecue is better than the shrimp. the same with "jelly, cold legs" what you did from the pig's head. Grandma did it a little differently added a little peas a bit of carrot and eaten such a jelly with meat. the fat that was collected also ate, but it was difficult :) it was getting together and somebody else was eating with bread. with Polish bread + nooo vinegar delicious, unique
If you're lucky enough to have any, you could totally dispose of your enemies in this fashion! ;)
Judging by the tats, the rings and the bonesaw collection in the garage, I'd say he's way ahead of you there.. 👍
That fried egg was pitch perfect! I am not a big fan of black pudding, but this is just a master piece.
That Black Pudding looks amazing, Scott. Add some bacon, sausage and a fried slice and I'd be in heaven 😋
A slice of what? Apple pie?
@@mjrmjr65 fried bread
@@davidcramb5793 Thanks for clarifying. Maybe your wife will cook it for you tomorrow!!!
@@mjrmjr65 you've never tasted her cooking, I have. If I want it, I'll make it myself 🤣
很不錯唷！
下次可以試試看把穀物換成亞洲的米或是糯米，這樣做吃起來會更有口感。
米裡面還可以加上花生....
I need this in my life!!!!! I'm American and I love the stuff, it sucks that most of the U.S. population doesn't know what good food is.
We do this in the United States Virgin Islands, St Croix. It is well loved by many throughout the British and US Virgin Islands. 🤤
I’d love to see an updated video on game meat like pheasant, or some fish now that we’re getting into the season for mackerel etc.
Hi Scott, I have listened twice to the Video and I have not caugt how much Blood you actually used. you mention how many gramms of everything else. so - How much was it?
when i watched his old video, he used 1.25 L for 500g each of fat/oats/barley. i think that converts to 1 L for this recipe
Very good mate from down under, i love youre cooking!
Might be a weird question, but do different bloods taste different? If you did a black pudding with pigs blood, and one with sheeps blood, and one with cows blood, could you tell the difference? I've only had black pudding once, it's not big in the states.
Cows blood is a little more distinctive in taste, used in the famous Stornoway black pudding, pigs and lambs is harder to distinguish between.
You the man Scott!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Looks amazing.going to try making this.time to buy a waterbath.great job scott.
Yummy. Reminds me of the other exotic black foods like squid ink pasta. I have eaten some delicious black pudding in my day, but yours looks to be the champion.
I like it with a rich Duck egg and Razor Clams .
I am going to try it with creamy Cod Roe for the ultimate Surf and Turf .
That looks absolutely gorgeous! I remember my grand grandma used to bake sausages like that. I guess baking is more Ukrainian style.
Hey Scott,just wanted to know if the ground coriander was the seed or the leaf
Hi Scott...can you use the sausage stuffing machine for black pudding...which is a bit more liquid than sausage
Been following you from the beginning!! You never stop making me hungry, and I miss the HP from my days in Essex 😋
This is art.
Hi mate, l have been eating black puds for sixty odd years (some may say very odd years 🤪 ) and l never would’ve guessed that they had onions of any description in them, even those famous ones . I am going too try my hand at making some as l make your sausages very tasty they are, stay safe and try to think up some really odd sos recipe please
Is the blood treated with vinegar to prevent coagulation or is it plain?
Great video and thanks for sharing the recipe
12:05.. I love ya 😂😂😂 Scott u dirty daawwwggg
Ayy bro YOUTHS
Cheeky bugger! :)
🤣🤣🤣🤣🤣
As a child my mum used to prepare bloodsausage with apple, red cabbage and mashed potatoes for supper. How I wish to taste that again but in Holland finding bloodsausage nowadays is nearly impossible sadly enough.
Have you used the new chopping block yet. A proper piece of working art
Black pudding for breakfast with some brown sauce.
no. cowberry sauce.
Just sauce..raw sauce
Ne mide var sizde iğrenç midem bulandi
We have a very similar treat in Sicily, "sanceli" or "sanguinaccio" in Italian. I wonder if tastes different
So good and so nutritional!
Does it have to be pigs blood or Can I use the blood of my enemies ?
Conan the butcher! I love it
Conan tha Charcuterian!!
irlandaya ilk gittim zamanda bir cafeye gittik Irlandalı arkadaslarla tabi ben de karar verdim Irish breakfast yiyecem
bir yandan da kahvaltıda pudding ne alaka diyorum! (tatlı sanmiştim) black ve white olmak uzere yedim. sonradan domuz eti ve kanıyla yapılan bir tur sosis oldugunu öğrenince. Irlanda da nereye gitsem vegetarian oldugumu söylüyorum :)
Merve Özkaynakdan gelenler+1😂
Hangi videosuydu o
Valla ben zülfü livaneli kitabından geldim ama sanırım midem kaldırmıyor
I was put off with the gore when I first watched this, then I watched a few times more, and now I want it. Damn it Scott...
Hilaro!!!!🤣🤣🤣🤣
I wonder if you could put the whole pudding in a sous vide bag. Then if you did overfill it a bit it would just gunk up the outside of the casing a bit but wouldn't ruin the batch. Also probably easier to clean your water bath afterwards.
This was wonderful but the buzzing mic was a serious negative. As this video is 3 years old I am sure this has been remedied.
We call that "Blood sausage", "Blood pudding" is a very different thing in Sweden. Love them all though, so tasty!
You mean there's blood in it ..or just a name
Scott, love the use of fresh blood!!
Have you tried to collect fresh blood from field shot deer (venison)?
A how to vid on that would be EPIC!!!
I’m wanting to try it with Moose or Caribou blood if they don’t lose it all after the shot.
Well done Scott. Pleased to see you have updated your previous video. This is proper food especially with the fried egg. Nowt else needed
Mate, you are a legend! Such talent! 🤘🏻
Our version in Vietnam is 60% similar but have peanuts and other things. It is interesting to see traditional food around the world are similar somehow
Hi. what are the ingredients in spice blends? I am not British and do not live in UK. Thank you.
s
Hi Scott, great videos i really enjoy them, have you ever made the Scottish fruit pudding? we used to sell it in Butcher shop when i was younger alongside the haggis, Lorne, and black pudding, it had sultanas or mixed fruit, Suet, and some sort of flavoured meal, i can't find a recipe for it any where and keen to have a crack at it. it used to cook up and taste sweet with colour resemblance to ginger bread raw. i'd be keen to hear back any results.
You eat the surround on the pudding? Being Scottish I've never eaten it. Is it an edible casing?
Amazing. Using every part of the animal and making tasty food
This shit good what you mean
Interesting vid of a classic..old school..historical😎👍
Hey Scott, Shouting out from Brooklyn NY... Best Wishes.
Wow, it really turns black when it's cooked.
I don't have access to fresh pigs blood. For this recipe how much dried blood should I use and how much water, or is it a case of trial and error and getting the blood water mixture to the right consistency? I made these once before a few years ago , I can't remember which type of intestine I used, obviously the wrong type, as they came out about the size of bulls' testicles. Kind Regards
Grant Milliam
I would love to make this: how much blood is required for the proportions you laid out?
I have been a little intimidated to try this ...but you gave me courage Chef...wish me luck and where is a good source of blood?
Most meat departments won't be able to procure blood. Best bet is to find a dedicated meat store or a local hog farmer. Also depends on what country you're in.
Find a local abattoir... and take a decent sized bucket!
Fella. I love your vids. The best black pudding I ever had was boiled when I used to belong to a ECW reenactment group back in the 70's ... yes i'm that old.! couple of questions... where do you get the blood, is groats porridge? and where do you get those skins for the sausage? Cheers fella keep making great videos.. oh and BTW I think stout is better than ale in a steak and kidney pie.. and um it's not really a pie fella unless it has a bottom. Love the vids tho .. great stuff..
I always love your show! Thank you Mr. Rea
How did you make the blood safe to use?
Im a millionaire rock star. Would you be my next tour chef with your own Winnebago? . Not really mate I live in a Terrace House, Leeds, not back to back, Ive got a garden, im going places, soon. Black pudding and fried egg sarnnie!!!. Food of the Gods.
I have a challenge for you scott rea! Can you can make sasuage for under £2 ? TIP : In tesco they sell 500 grams of cooking bacon for 57p. And for rusk, use bread or stuffing. Do you accept?
Omg that look absolutely delicious I like straight blood just fried I cant even imagine how good that tastes... lol will you come cook for me...lol great vids as always man
Are u a vampire 🤔
Hey Scott can you do some tripe recipes? Totally underrated cut that is well worth getting out there.
Love the last butcher block series....strong on the new recipe.