This brings back memories of butchering and processing the pigs my uncle raised. My mother and aunts under the watchful eye of my Grandmother made the slabs of blackpuddings similar to this in a woodfired range that were common in old Irish country cottages. The excitement as the first slices of pudding were cut and my initial horror at seeing my uncle eat it as is - till I got a bit. It was a busy evening for the frying pan. Also love the Lost Boys reference.
I was going through some stuff for the last week and still am, a little bit, but you were one of the people that really helped to cheer me up and brighten my day. Thank you so very much
I'm about to make this for the second time. Just coming back here to get the measurements again. It was AWESOME! I made it exactly as the recipe. Highly recommended.
Greetings from the colonies, Nova Scotia calling. That recipe is as old as me so good stuff eh?!! My mouth was watering you make me homesick for the old country! Good job. Keep up the good work. Stay dry and warm peeps. Alison XOXOXOXO
That is such a great way to have something utterly delicious, my friend. As always, brilliant work! Take care and thank you for your colorful way of cooking.
I found this video and I am not sorry, I have not had black pudding for six years as I live in Thailand away from all the big cities,so I had a go at making it and it turned out great thanks Scott
Great timing! Just thinking about making some Black Pudding - Scottish style and I put it in a casing. Picked up some frozen beef blood from the Asian Market near me. I think I will try this recipe though, it does look good and a wee bit easier too! Nice.
That looks delicious! The last time I had black pudding was in Yorkshire and it was to die for. Unfortunately you hardly see it over here in the states. Our loss!
First vid I’ve seen. Instantly subscribed. You’ve brought history to life and not afraid to get your hands dirty. Well done. Only thing bad for me was egg just needed topping with the oil to get the snottiness gone. Keep up the awesome work.👍
Struggle to get black pudding here, so I tried a polish buckwheat blood sausage. Oh my!!! Outshines the pud. Black pudding you have to cook. I’ve been able to have the buckwheat sausage from the store, slap it in a sarnie with butter and HP. Job done. No cooking whilst the Friday night tv fest is on.
You're a genius Scott..... You read my mind. I was going to say where's the pork fat. I'm from south Louisiana. Down here we make it with onions and pork fat and that's about it. Thank you so much for sharing, I've never seen seen a recipe that I didn't have to spend 3 or 4 hours stuffing into casings and boiling. Again your a genius. = )
Gulf Texas here. I make something almost identical to this that's Icelandic by origin called lifrarpylsa. It's a baked liver pudding....kind of an Icelandic haggis that you usually do in casings. Puree some raw liver, add some rye flour and onions, pork fat or suet....oat. Bake in loaf pans like this. C'est si bon.... Used Scott's haggis recipe just a few months ago. It's great. Family loves it. Thanks for the vids Scott!
Quite a few regional recipes for Black pudding around the UK. Here in the north west of England we prefer to season them with Allspice (Jamaican pepper), ground Coriander, clove and white pepper. We also use Pennyroyal as the herb addition - it has a pungent mint flavour and can be substituted with garden mint.
What may be lost on a lot of viewers is that, given the age of the recipe, meat rationing was probably still in force in England after WW2. Those here who sneer at British wartime cooking just don't know how good they had it. My Mom told me what rationing was like... :-(
That looks amazing, I love the stuff. I have a friend who works for the National Blood Transfusion Service, I wonder if it would be possible...................
Never had black pudding. Of course ya did a stunning job in preparing it, but honestly......i was completely Sold when you added the Runny on top! Cheers
Ok, as an American I thought, NOPE! Especially when he was mixing it. I almost skipped this episode entirely, then I thought no, don’t be a snob you might learn something. Then I saw the finished product, I can’t wait to try it. Whether it’s in a casing or not, it really looks good. Thanks Scott. 👏👏👏👏👏
What was the stuff my mum used to buy from our local butcher in the 1950's? It was in a tub and looked like lard on the top layer with brown jelly on the bottom layer. It made delicious fried bread.
@@SMichaelDeHart I ate the German Blutwurst while I was stationed there in the Army, I contacted the manufacturer of a major brand (Oma's Roter) and they won't ship to the US because officially it's banned in the US.
@@richardfrank9317 actually, I'm not speaking of a specific brand or manufacturer, I'm saying that the same type of food is available in the United States. It's known as "blood sausage" here, vs "Black pudding" in the UK. It's been made on farm's all across this country for decades.
Up here in Isan we collect the blood when we kill a pig (get blocks of chicken blood at the market). Wash out the intestines to make sausages. No chance of suet or pearl barely but we have a lot of rice so will try an Isan version. Great video as always and thank you!
I think you should reprint the book so those recipes arent lost! Or post those recipes on your website so all of us world wide can see what we are missing!!
Awesome work mate, always love your videos. Any chance you can chuck in at the end best storage and shelf life’s, some of these recipes seem like they would store well. Regards Alex
Love you're stuff Scott, and I do have your rabbit book, your first recipe was almost perfect, and I would say do it again, in the fifties we still had rationing, blood was ok, beef suet was ok, not rations, we used stale bread to make and bulk up the mix, it was basically a way of making the end of the bread edable and tasting a bit like meat with a few veg, some say they miss the old days, I don't, I can have good quality meat, this is a great dish you cooked, pearl barley was in much better ways in Lancashire, I need to try your recipe, the grandkids will hate it 👍👍👍😂❤
I modified this recipe a bit. Only 5 grams of mace but extra cracked pepper, I substituted the 8 Oz of rice for the same amount of pinhead oats (cook them first as you would the rice). Gave it a more haggisy texture
Yes it is but get your blood fast after you are sure it is dead, poke your knife into the neck artery, give the moose or the deer a head shot before you take the blood, blood is blood and in Labrador they even use seal blood.
@@dvrn86 You are welcome, yes if you act fast while it is dead you can get blood, we do it with cattle all the time. I never bagged my moose either Lol luck next time.
Hi there, I'm shortly going to be attempting this recipe, just to double check that the weights of rice and pearl barley are pre cooked weights? Thanks in advance 🤟🏻
This looks wonderful! I'm in Portugal and whilst blood is no problem, rusk is. Could I substitute very finely ground breadcrumbs? It is impossible to get proper black pudding here (unless I drive 4 hours to the Algarve) so I want to try it. Thanks.
Scott this is the best recipe I have made. Thank you again for the rusk video. Could you tell me what the book title is that this recipe came from? With the way this one came out I'd love to check out what else it has to offer. Cheers
Hey Scott, I'm not a brit, but these videos of yours are really entertaining! Love it and have and will try some more of your recipies! Please come visit South Africa and then do your special thing with boerewors! Love your style my bru😁
I don't remember the name but there is or was an Irish butcher on Dyckman street at the Northern tip of Manhattan. He carried black and white pudding as well as that wonderful Irish bacon .If you do a bit of research you should be able to track them down.
That "Lost Boys" reference made me laugh out loud. Like I was taught, a receipe is a guide only you need to use you own judgement to what will work. As following most receipes to the letter will lead to failure. Eyeometer and felt texture brings you success.
That looks SO good!! Thank's for the food porn! I'd love to see your recipe for scrapple, too. I use my granny's, but I'm sure yours will be even better.
AFAIK, Scott doesn't have any videos on the subject, but I'm pretty sure that sometime in the dim, distant past, I've seen a few other UA-cam videos demonstrating how to render your own beef suet. AFAICR, it's not a difficult process, but is *IS* pretty time-consuming. BTW, Beef Suet is also known as Beef Tallow. You might like to have a look at this: ua-cam.com/video/DsXMQYpVjqQ/v-deo.html or this: ua-cam.com/video/9lgaQBlp1Rg/v-deo.html or this: ua-cam.com/video/9lgaQBlp1Rg/v-deo.html Hope this helps.
Love these traditional butchers recipes, scott. Thank you for posting them
This brings back memories of butchering and processing the pigs my uncle raised. My mother and aunts under the watchful eye of my Grandmother made the slabs of blackpuddings similar to this in a woodfired range that were common in old Irish country cottages. The excitement as the first slices of pudding were cut and my initial horror at seeing my uncle eat it as is - till I got a bit. It was a busy evening for the frying pan. Also love the Lost Boys reference.
I was going through some stuff for the last week and still am, a little bit, but you were one of the people that really helped to cheer me up and brighten my day. Thank you so very much
Always digging these vids, the Lost Boys references solidified it. Lol. Thanks for the nice work. Cheers man!
A priceless resource, that you keep coming back too, time and time again. Obviously, courtesy of Scott, great passion and skill, top man👍🏻
I'm about to make this for the second time. Just coming back here to get the measurements again. It was AWESOME! I made it exactly as the recipe. Highly recommended.
Greetings from the colonies, Nova Scotia calling. That recipe is as old as me so good stuff eh?!! My mouth was watering you make me homesick for the old country! Good job. Keep up the good work. Stay dry and warm peeps. Alison XOXOXOXO
Can I substitute the pigs blood with the blood of my enemies?
Absolutely. Then serve that dish up cold.
Just make sure the blood is void of parasites. 😅
That looks amazing, I crave a great big slab of midnight now. Please do more of these old recipes.
Brilliant video. Now I have the ingredients to hand will make this week.
Lovely Black Pudding and yes Great Movie "Lost Boys" with a superb soundtrack .
Scott, I love the Lost Boys reference, "Let go Michael you're one of us".
Swear I could smell it when you held it up to the camera at the end there. Looked so good.
I did some black pudding many thanks for reply and your video it was absolutely fantastic never buying shop bought again
That is such a great way to have something utterly delicious, my friend. As always, brilliant work! Take care and thank you for your colorful way of cooking.
I found this video and I am not sorry, I have not had black pudding for six years as I live in Thailand away from all the big cities,so I had a go at making it and it turned out great thanks Scott
Yum! I love black pudding, and I love your channel - thanks for the great videos!
Takes me back to my childhood, we had it fried then topped with plum jam. Very German I know, raised in South Australia.
In South Australia do you use British type black pudding or do you use blutwurst?
Wow what a great video. I got to make it. I love Kisaka
That looks amazing. I loved black pudding when I was in the British isles
Looks amazing. thanks for taking the time to make a video and also sharing the recipe ,
Great timing! Just thinking about making some Black Pudding - Scottish style and I put it in a casing. Picked up some frozen beef blood from the Asian Market near me. I think I will try this recipe though, it does look good and a wee bit easier too! Nice.
It looks good, really want to try it.
I love “The Lost Boys” reference thrown in there!
good fuckin movie
That looked amazing mate. True classic. People are strange, when they are strangers..........
bubble will go just lovely with this my man..
Keep the art alive Scott. We are counting on you! Ahaaaaaaaaaaaaaaaaaaaaaa!
great, like to try this...
I want to try blood sausage and pudding soo bad. Great short movie.
The egg yolk broken. Probably slight metallic taste. Yumm
The lost boys reference got me so good!!!
Incredible scott. Thankyou
Oh dear... makes my tummy rumble!!
I made this in the usa it tasted as good as you mentioned it would
That looks delicious! The last time I had black pudding was in Yorkshire and it was to die for. Unfortunately you hardly see it over here in the states. Our loss!
First vid I’ve seen.
Instantly subscribed.
You’ve brought history to life and not afraid to get your hands dirty.
Well done.
Only thing bad for me was egg just needed topping with the oil to get the snottiness gone.
Keep up the awesome work.👍
Struggle to get black pudding here, so I tried a polish buckwheat blood sausage. Oh my!!! Outshines the pud. Black pudding you have to cook. I’ve been able to have the buckwheat sausage from the store, slap it in a sarnie with butter and HP. Job done.
No cooking whilst the Friday night tv fest is on.
That looks really nice.
Great stuff. I've never used synthetic skins. Either bungs or cake tins like your video. I use small pie dishes for for the small remainders.
looks beautiful my friend!
That looks amazing! Can it be frozen or how long will it last in fridge please?
That would be really useful to know
Slice, vacuum-seal in portions, and freeze. It will last months in the freezer. (If you don't eat it all right away!)
You're a genius Scott..... You read my mind. I was going to say where's the pork fat. I'm from south Louisiana. Down here we make it with onions and pork fat and that's about it. Thank you so much for sharing, I've never seen seen a recipe that I didn't have to spend 3 or 4 hours stuffing into casings and boiling. Again your a genius. = )
south looziana represent! st. charles parish here. i'd love to take scott on a food tour of the motherland.
Gulf Texas here. I make something almost identical to this that's Icelandic by origin called lifrarpylsa. It's a baked liver pudding....kind of an Icelandic haggis that you usually do in casings. Puree some raw liver, add some rye flour and onions, pork fat or suet....oat. Bake in loaf pans like this. C'est si bon.... Used Scott's haggis recipe just a few months ago. It's great. Family loves it. Thanks for the vids Scott!
Boudin noir!
It's fantastic.
Quite a few regional recipes for Black pudding around the UK. Here in the north west of England we prefer to season them with Allspice (Jamaican pepper), ground Coriander, clove and white pepper. We also use Pennyroyal as the herb addition - it has a pungent mint flavour and can be substituted with garden mint.
What may be lost on a lot of viewers is that, given the age of the recipe, meat rationing was probably still in force in England after WW2. Those here who sneer at British wartime cooking just don't know how good they had it. My Mom told me what rationing was like... :-(
Michael!!! Michael!!! What a brilliant film to go with some brilliant Black pudding that has left me seriously hungry😂😋
That looks awesome
Looks wonderful... drool
just sprayed coffee over my screen when the song from Lost boys came on. Ah, a child of the 80s.
Pure heaven on a plate!
you cant beat a saturday lunch time 2 black pud and egg bread rolls brown Sauce absolutely out this world a do not disturb moment
That looks amazing, I love the stuff. I have a friend who works for the National Blood Transfusion Service, I wonder if it would be possible...................
dude, awesome video...…….have to try that, thanks
thats making my mouth water :) :)
Stupendous!
Best black pudding I seen in long time mmmmmm
Never had black pudding. Of course ya did a stunning job in preparing it, but honestly......i was completely Sold when you added the Runny on top! Cheers
Ok, as an American I thought, NOPE! Especially when he was mixing it. I almost skipped this episode entirely, then I thought no, don’t be a snob you might learn something. Then I saw the finished product, I can’t wait to try it. Whether it’s in a casing or not, it really looks good. Thanks Scott. 👏👏👏👏👏
Love it. Good job pard
What was the stuff my mum used to buy from our local butcher in the 1950's? It was in a tub and looked like lard on the top layer with brown jelly on the bottom layer. It made delicious fried bread.
I don't mind more black pudding episodes. I can't find any here in the US.
That's because in the United States it's called Blood Sausage. And yes, it is available in the states. I've even bought in West Virginia.
@@SMichaelDeHart I ate the German Blutwurst while I was stationed there in the Army, I contacted the manufacturer of a major brand (Oma's Roter) and they won't ship to the US because officially it's banned in the US.
@@richardfrank9317 actually, I'm not speaking of a specific brand or manufacturer, I'm saying that the same type of food is available in the United States. It's known as "blood sausage" here, vs "Black pudding" in the UK. It's been made on farm's all across this country for decades.
Holy Moly I just realized you have over 300k subscribers!!! Can you believe it? Well deserved, keep it up Scotty!
Up here in Isan we collect the blood when we kill a pig (get blocks of chicken blood at the market). Wash out the intestines to make sausages. No chance of suet or pearl barely but we have a lot of rice so will try an Isan version.
Great video as always and thank you!
thank you so much, I was gonna ask if there was a way to do this without the casings. Is there a similar white pudding recipe?
I think you should reprint the book so those recipes arent lost! Or post those recipes on your website so all of us world wide can see what we are missing!!
Awesome work mate, always love your videos. Any chance you can chuck in at the end best storage and shelf life’s, some of these recipes seem like they would store well. Regards Alex
Great video Scott. Quick question I have deer blood regularly available could I use this for making black pudding.
I can't get over those rings you wear
Lost boys reference! Yet another reason I love this channel!
Edit** FOLLOWED BY A POLTERGEIST QUOTE!!!
Love you're stuff Scott, and I do have your rabbit book, your first recipe was almost perfect, and I would say do it again, in the fifties we still had rationing, blood was ok, beef suet was ok, not rations, we used stale bread to make and bulk up the mix, it was basically a way of making the end of the bread edable and tasting a bit like meat with a few veg, some say they miss the old days, I don't, I can have good quality meat, this is a great dish you cooked, pearl barley was in much better ways in Lancashire,
I need to try your recipe, the grandkids will hate it 👍👍👍😂❤
I modified this recipe a bit. Only 5 grams of mace but extra cracked pepper, I substituted the 8 Oz of rice for the same amount of pinhead oats (cook them first as you would the rice). Gave it a more haggisy texture
youve made me hungary,scott.
For the blood do you use a proper pint (20oz) or the diminutive US pint (16oz)?
Mate, that looks amazing..... I very nearly ate my phone!! 👍👌
That looks absolutely amazing. Do you think this could be done with white pudding too?
Giving Stornoway a run for their money. This looks amazing. So many lesser brands and even butchers now use powdered blood which won't fry properly.
i do like the Stornaway B/Puding - always bring back a few!
Hi Scott, great video. I'm thinking of trying this with deer or moose blood this year if possible.
Yes it is but get your blood fast after you are sure it is dead, poke your knife into the neck artery, give the moose or the deer a head shot before you take the blood, blood is blood and in Labrador they even use seal blood.
@@CowboyAxe thanks for the advice! Never bagged my deer or moose this season so will have to wait till next season.lol
@@dvrn86 You are welcome, yes if you act fast while it is dead you can get blood, we do it with cattle all the time. I never bagged my moose either Lol luck next time.
"You can't have your meat! Until you eat your Pudding!"
10karhu - pink Floyd!!!
Could l use bacon lardons as fat substitute?
Awesome!
would it been better pressed scott?looks amazing
Hi there, I'm shortly going to be attempting this recipe, just to double check that the weights of rice and pearl barley are pre cooked weights? Thanks in advance 🤟🏻
Lovely.
Lost Boys references were a great touch
This looks wonderful! I'm in Portugal and whilst blood is no problem, rusk is. Could I substitute very finely ground breadcrumbs? It is impossible to get proper black pudding here (unless I drive 4 hours to the Algarve) so I want to try it. Thanks.
How do you stop the blood coagulating in the bottle? Cheers 👍
Scott this is the best recipe I have made. Thank you again for the rusk video. Could you tell me what the book title is that this recipe came from? With the way this one came out I'd love to check out what else it has to offer. Cheers
Outstanding.
Don't know about the hp though.
Yes Sir, you can tempt me!
Hi Scott. Do you have chopping boards for sale?
Put that URL on the screen, not down below, im watching on my big screen tv, there isnt a down below! 😢
I love the parody to lost boys Scott.
Hey Scott, I'm not a brit, but these videos of yours are really entertaining! Love it and have and will try some more of your recipies!
Please come visit South Africa and then do your special thing with boerewors!
Love your style my bru😁
Awesome. This may be how I have to get black pudding in the US. Can't find it anywhere.
I don't remember the name but there is or was an Irish butcher on Dyckman street at the Northern tip of Manhattan. He carried black and white pudding as well as that wonderful Irish bacon .If you do a bit of research you should be able to track them down.
Prime cuts. Katonah ave. Bronx NY
Winston Sausage company (Chicago, I think) does mail order. It's express shipped, packed in dry ice I think. They also do English sausage, bacon etc
That "Lost Boys" reference made me laugh out loud. Like I was taught, a receipe is a guide only you need to use you own judgement to what will work. As following most receipes to the letter will lead to failure. Eyeometer and felt texture brings you success.
Are porridge oats the same thing ?
hi scott, what is the quantity of rusk you use?
That looks SO good!! Thank's for the food porn! I'd love to see your recipe for scrapple, too. I use my granny's, but I'm sure yours will be even better.
I'm still not sold on black pudding, one day I'm going to have to give it a try though. Pretty hardcore trying it right after mixing.
Lost boys reference made me wanna rewatch that movie
Any suggestion for substitute for suet, which is virtually unobtainable where I live in the US. Would general beef fat of pork fat work?
AFAIK, Scott doesn't have any videos on the subject, but I'm pretty sure that sometime in the dim, distant past, I've seen a few other UA-cam videos demonstrating how to render your own beef suet. AFAICR, it's not a difficult process, but is *IS* pretty time-consuming. BTW, Beef Suet is also known as Beef Tallow. You might like to have a look at this: ua-cam.com/video/DsXMQYpVjqQ/v-deo.html or this: ua-cam.com/video/9lgaQBlp1Rg/v-deo.html or this: ua-cam.com/video/9lgaQBlp1Rg/v-deo.html Hope this helps.
@@Christopher.E.Souter I will definitely check those links, and many thanks for taking the time to reply!
You can buy British Atora suet from Amazon. It is shipped from the UK.
Would it work with ox blood?
Difficult to get a hold of pigs blood over here