Скачать или смотреть Franco's Traditional Black Pudding/Blood Sausage

How to make Black Pudding traditionally like they did in Lancashire back in the 80's. Black Pudding is also known as blood pudding, blood pie, blood sausage or morcilla. in other parts of the world.

Hello fellow Urbanites! And welcome back to another episode of The Urban Butchery Channel with Franco Macellaio!

And have we got a treat for you today! Franco takes you through the whole process of mixing the black pudding mix, cleaning the skins ready for the mixture, making the black pudding bury's and finally making them black with his secret ingredient before cooking them.

In this video Franco uses a black pudding mix in a later video he is going to show you how to make his own mix from the raw ingredients, so watch out for that in the coming weeks!

The tool Franco uses for stuffing is a vintage sausage stuffer. But don't worry if you don't have one Franco gives you other methods for stuffing the black puddings in the video.

== Ingredients used in this video ==

Barley
Dried blood
Mixed herbs
You can also add pork fat but on this occasion Franco is leaving that out.

Black pudding also know as the following around the world.
Drisheen in Ireland
Butifarra in Italy
Blutwurst In Germany
Kiszka in Poland
Boudin Noir In France
Jelito in Czech Republic
Morcilla in Spain

Bottoms up, heads down, let's crack on!

#blackpudding #lancashire #butchery

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