British BBQ Society Forums

Hi all
as promised, here's my recipe for black pudding wrapped in sausage meat and bacon; aka the blood clot

http://bbqfanatic.blogspot.com/2011/09/ ... clots.html


Blood clots by Copsey, on Flickr


Blood clots by Copsey, on Flickr


Blood Clots by Copsey, on Flickr

Enjoy!

cheers

Ben

Two words... Love It!!!

I tasted these at Rudgwick and they were excellent. Congratulations on choosing Bury back pudding. The Scottish black puds that taste of cinnamon are just wrong!

WOW - I love black pudding - These look great and I will certainly try them. Looking forward to the recipes too - let us know when they have been approved and you have posted them.

Gents the rub and sauce recipes are up on http://bbqfanatic.blogspot.com/

Cuan's BBQ sauce
http://bbqfanatic.blogspot.com/2011/09/ ... sauce.html

Adie's basic rub
http://bbqfanatic.blogspot.com/2011/09/ ... q-rub.html

Thanks both.

Hmmm...I have some tinned Saumagen and Blutwurst (thanks to an Intern from the Pfalz!) that I reckon I could work into a fatty...be something different!

Thanks for the inspiriation Dude!

Not that I believe blood clots are anything less than perfect but a few nights ago I had a dish in a local pub that combined bury black pudding (bp has to be bury ) with salt beef and it was sublime. So yesterday I made some blood clots with the bp wrapped in salt beef then used a Texas hot link sausage for the coating and all I can say is hell yeah!!!

As well as bbqing them I coated three in seasoned flour and breadcrumbs then deep fried just as an experiment. After I was allowed home from the coronary care unit I was able to reflect on how amazing they were.

Great recipe guys with loads of scope for variation and experimentation

Just lurve that bp idea , I've done a bury egg (not a scotch egg) and mixed diced apple with the bp instead of the egg but always used the frier. Will certainly try this out. Hmm bp= Black Pudding bp= Blood Pressure ....naw couldn't be

Oh my god steve, oh my god!

I'm bumping this just because I love the recipe so much