Let me say that personally Iâ€™m not a big fan of Black Pudding; I just donâ€™t like the whole idea of (pig or cow) blood thing â€“ just a little too out there for me if you know what I mean. But Black Pudding is a very popular recipe in the eastern Caribbean. It is traditionally eaten on Saturdays nights and Sunday morning breakfast. There are many different variations according to the island, as the fillings differ slightly. Even through the cooking procedure in the same.
The name Boudaine is derived from the French meaning stomach and is very apt in that sausage casing is the stomach of the animal.
Photo source: BBC Food
- 2 bottle blood (26 ozs.each)
- 1 lb onions, finely chopped, minced
- 1 head garlic, finely crushed
- 1 fresh hot pepper
- 1 bunch green onions or chives
- Â½ lb fat or 1 cup vegetable oil
- 3 tablespoon salt
- 1 dessert spoon chopped fresh thyme
- 3 slice soaked bread (squeezed dry)
- 6 yards sausage casing
Chop onions, peppers, garlic, chives, thyme. Chop fat very fine until it is almost pulp. In a skillet over medium heat, melt fat or heat oil. The sautÃ© seasonings for a couple minutes â€“ they must not be overcooked. Then remove from heat and add all other ingredients except blood. Mix well and allow it to stand until cold. Then add blood. Mixing well.
Using a big funnel, fill sausage casing to form sausages by tying end with string and every six inches or so, tying casing with a piece of string. When you have formed 6-8 sausages, again secure end with a piece of string and cut away and continue forming sausages in this manner until filling is used up. Then set aside.
Line a large pan with clean towel. Add water to about half way and place over medium heat. When water is warm, add pudding, lower heat and allow it to cook VERY SlOWLY. Water must never be allowed to boil for fear that the pudding will burst. Check pan often and as soon as the blood is hardened; the black pudding is ready to be served. To check, prick with a pin.
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