Ingredients with Measurements:
- 1 lb. pork shoulder, diced
- 1 lb. pork liver, diced
- 1 cup steel-cut oats
- 1 onion, finely chopped
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. ground allspice
- 1 tsp. ground nutmeg
- 1 tsp. dried thyme
- 1/2 cup beef broth
- 1/4 cup red wine vinegar
- 1/4 cup molasses
- 1/4 cup brown sugar
Special Equipment Needed:
- Meat grinder
- Sausage stuffer
- Cheesecloth
Step-by-Step Instructions:
1. In a large bowl, combine the diced pork shoulder, diced pork liver, steel-cut oats, finely chopped onion, salt, black pepper, ground allspice, ground nutmeg, and dried thyme. Mix well.
2. Pass the mixture through a meat grinder using the finest setting.
3. In a separate bowl, whisk together the beef broth, red wine vinegar, molasses, and brown sugar until well combined.
4. Add the liquid mixture to the ground meat mixture and mix well.
5. Stuff the mixture into sausage casings using a sausage stuffer.
6. Tie off the ends of the sausages with kitchen twine.
7. Place the sausages in a large pot of boiling water and cook for 45 minutes.
8. Remove the sausages from the water and let them cool.
9. Once cooled, remove the sausages from the casings and wrap them in cheesecloth.
10. Place the wrapped sausages in a cool, dry place for 2-3 days to allow them to dry and develop their flavor.
11. Once the sausages have dried, they are ready to be cooked.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Boiling water: 212°F (100°C)
Serving size:
This recipe makes approximately 8-10 servings.
Nutritional information:
Calories per serving: 250
Fat per serving: 12g
Protein per serving: 18g
Carbohydrates per serving: 18g
Fiber per serving: 2g
Sugar per serving: 8g
Sodium per serving: 450mg
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- Pork liver can be substituted with chicken liver or beef liver.
- Steel-cut oats can be substituted with rolled oats or breadcrumbs.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Molasses can be substituted with honey or maple syrup.
- Brown sugar can be substituted with white sugar or coconut sugar.
Variations:
- Add diced apples or raisins to the mixture for a sweeter flavor.
- Use different spices such as cinnamon, cloves, or ginger for a spicier flavor.
- Add chopped herbs such as parsley or sage for a fresher flavor.
Tips and Tricks:
- Make sure to use the finest setting on your meat grinder to achieve a smooth texture.
- Use a sausage stuffer to ensure even and consistent sausages.
- Wrapping the sausages in cheesecloth helps to keep their shape and prevent them from bursting during cooking.
- Serve the black pudding with fried eggs and toast for a traditional Irish breakfast.
Storage Instructions:
Store the black pudding in the refrigerator for up to 1 week.
Reheating Instructions:
To reheat the black pudding, slice it into rounds and fry in a pan until heated through.
Presentation Ideas:
Serve the black pudding on a platter with fried eggs, toast, and grilled tomatoes.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a pint of Guinness or a cup of strong tea.
Suggested Side Dishes:
Serve with roasted potatoes or sautéed mushrooms.
Troubleshooting Advice:
- If the sausages burst during cooking, make sure to tie them tightly with kitchen twine.
- If the sausages are too dry, add more liquid to the mixture before stuffing.
Food Safety Advice:
- Make sure to cook the sausages to an internal temperature of 160°F (71°C) to ensure they are safe to eat.
- Store the black pudding in the refrigerator and consume within 1 week.
Food History:
Black pudding is a traditional Irish and British dish made from pork blood, oatmeal, and spices. It has been a staple of Irish breakfasts for centuries.
Flavor Profiles:
The Dunbarra Black Pudding has a rich, savory flavor with hints of sweetness from the molasses and brown sugar.
Serving Suggestions:
Serve the black pudding as part of a traditional Irish breakfast or as a hearty lunch or dinner.
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Region: Scottish