Homemade black pudding

Ingredients for 1 servings:

• 1 kg pork neck
• 500 g pork belly, fat
• 500 g pork rind
• 50 g salt
• 5 pinch(s) marjoram
• 5 g pepper
• 5 pinch(s) of clove pepper
• 2 g all-spice
• 3 g spice mix (pie spice)
• 2 onions
• 250 ml blood

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Remove the fat from the rinds and soak them in cold water for 2 hours, drain well, add fresh cold water and cook. Brown the onions in a pan with fat. When the stock is boiling, skim off the skims and add salt. Now cook the belly meat, onion and neck meat for 1-1/2 hours. The rinds are soft when they can be easily pierced. When all the meat is cooked, remove it from the cooking stock and let it cool until you can handle it. Mince half of the rinds twice, then mix with the pork blood and set aside. Cut the other half of the rinds, the cooked pork neck and the belly meat into small cubes. Now mix everything well and let it rest for about 20 minutes. Now add the rinds with the blood and the spices. A good 30g of salt. Season to taste, add the cooking stock and mix until a good consistency is reached. The sausage can now be placed in jars and boiled at 98°C for 90 minutes. I also like to fill it with rectum casings. These are boiled in the cooking broth at 75°C for 90 minutes. After cooling, they are placed in warm smoke for 2 hours to give them their spicy flavor. I also like to use pig’s heads, as the rind gels even better. A tip: if you’re making several types of cooked sausage, do the black pudding last, as it’s the messiest. If you briefly boil the fatty cubes of belly pork in vinegar water, the pieces stay nice and white, which improves the cut.