500g of Dried Blood Mix for Black Pudding / Blood Sausage

I have just made my first Batch. I used the Hog casings from Butchers Sundries because I already had some. None of my puddings burst so I will continue to use them. The trick is to not overfill the casings and to prick the puds with a pin regularly during cooking. I added some cooked pearl barley to my batch and will probably play about with other extra flavourings but that is just me tweeking the recipe to my taste. I will definitely buy this again.

Bought two packs as I thought you wouldn't get a lot. Boy was I mistaken! Still have one left over.Nicely sealed dried pack with instructions on it on how to use it. I decided to go off-road slightly in using bread crumbs instead of pork fat, increasing the water content to compensate. Still came out well for a first go. I'll probably follow the instructions to the letter next time.Whatever you do I don't think you can go wrong with this.

Very nice flavoured mix and so easy to use. I embellished the recipe a bit and added some onion and a little apple. I also cooked it in an open bread tin (in a bain marie) so that it came out rectangular, a butcher near here does the same.Lovely traditional flavour and a super food :-)

Just ordered my second lot of this mix, (says something i guess). Makes good Black Pudding, you can just add water and pork back fat as it says on the side of the pack, but i use some finely chopped onion and some extra pearl barley too. A nice traditional Black Pudding taste, before i just ordered dried blood and made my own seasoning but this mix saves a lot of time.Recommended, makes a lot of Black Pudding for not a lot of money, works out considerably cheaper than ready made, considerably so.

First batch.......excellent and so easy. Very pleased with taste, far better than many shop bought ones. I cooked mine in Ban Marie then sliced. No messing with casings. Well happy

Beautiful stuff

great item

as described