Black pudding is a type of blood sausage that has its origins in Ireland and the United Kingdom and is popular as a breakfast food.Black pudding is traditionally made by combining the blood and fat of butchering animals with oats and other grain meal.The sausage is stuffed with the mixture.Many people think that black pudding is hard to prepare because of its consistency.Most black puddings can be heated in 10 minutes.
Step 1: Cut the pudding into slices.
Remove the plastic wrapping from the outside of the sausage if you've bought a packaged black pudding.Use a sharp knife to cut the sausage into slices that are half an inch thick.The thicker slices will need to cook longer, but there will be less chance that the sausage filling will fall apart.You can remove the plastic and skin from the sausage while it is still in the wrapper.Black pudding has a more delicate consistency because it contains very little actual meat.As meatier sausages, the oats and grains inside will not hold up.
Step 2: The skin needs to be removed.
Make a small cut at the edge of each slice with your knife and peel away the skin.As you cut and peel the sausage, be careful not to damage it.The black pudding will be easier to eat if the skin is removed prior to cooking.Use a sharp knife to slice the sausage.
Step 3: Put the pudding slices in the pan.
To heat a pan large enough to hold pudding slices, turn the stove on to a medium heat.It is not necessary to use butter or oil to fry the black pudding due to the high fat content of the sausage.Place the slices in the pan and let them cook.Black pudding will cook just fine in its own fat.Butter and oil can be used to give the outer layer a crispy finish.Eggs, bacon, potatoes, and other ingredients can be fried in the same pan for a traditional English breakfast.
Step 4: Fry on both sides for 3-4 minutes.
Before turning the pudding slices, Fry them for 3-4 minutes.It can be hard to tell when they are done because of their dark color.A fried pudding with a soft center should be black and crisp on the outside.Black pudding that has been over cooked will become hard to eat.
Step 5: Place the oven in the middle of the room at a temperature of at least 375 degrees.
To preheat the oven, set it to bake.Black pudding should be prepared at a lower temperature in the oven to prevent it from burning.Black pudding is prone to cooking at different rates because of its heating differences.
Step 6: Remove the skin from the pudding.
Cut the pudding into slices.Remove the skin from the outer edge of each slice.If it is to serve as a main course, slice the pudding thick.Thinner slices can be chopped or crumbled after being cooked.
Step 7: The pudding slices should be on the baking sheet.
The pan or baking sheet should be sprayed with oil.The slices should be on the baking sheet.Place the baking sheet in the oven.
Step 8: For 10 minutes, bake.
The pudding should remain in the oven for around 10 minutes, depending on the thickness.Take a peek at the pudding's progress after it has been baking for a while to make sure it isn't getting too done.The pudding will cook more evenly if the oven is hot.The pudding slices need to be turned at the halfway mark to get them crisp and caramelized.If you don't have time to watch a frying pan, preparing black pudding in the oven can be a time-saving tactic.
Step 9: The black pudding has plastic wrapping on it.
The black pudding has a plastic wrap over it.Don't slice it or remove the skin.The sausage would become soggy if the casing was damaged or removed.When removing plastic from the skin, be careful not to break it.
Step 10: The pot of water needs to be boiled.
When it comes to a boil, fill a stock pot with water.The black pudding can be cooked in a deep pan, though it will take longer and require more frequent turning.You should use a pan that is big enough to hold the entire pudding.It's best to cook with thinner sausages.It's impractical to heat thick sausages in a pan.
Step 11: Put it all in the pudding.
Place the pudding in the water.When placed in a stock pot, it will sink.If you want to cook the pudding in a pan, you need to turn it every few minutes to make sure it cooks through.To cook sausages, use long-handled tongs.The skin of the sausages needs to be checked periodically.If it has, remove the black pudding from the water immediately, slice and finish cooking on a skillet or in the oven to get the flavor and texture of the sausage.
Step 12: It takes about 8 minutes to heat up.
Allow the pudding to cook for a while.You can test the consistency of the sausage by squeezing it lightly with a pair of tongs.It is ready to serve once it has taken on a soft texture and most of its firmness has given way.Sausages that are thick need to be cooked longer in order to maintain a consistent temperature.
Step 13: It was finished.