Lynott Black Pudding

Lynott Black Pudding

We use a leaner blend of the fresh pork we used in our sausages, add beef suet, oatmeal, rusk, beef blood, water, salt, herbs and spices and sodium nitrite, and stuff it in natural casings. The black pudding is dense and earthy, and pops on the pan with a light, crisp exterior and a meaty interior. You can taste the pork, cereals, salt and fat, in perfect proportion to the understated herb and spice blend. The primeval iron taste of the beef blood is prominent and shockingly right and familiar, as if from some ancient shared memory. A delightful, round mouth experience. Although the meat is fresh, we do freeze the blood between harvesting and the sausage making because that is the best way to ensure food safety. Suet, we found, is an essential ingredient of pudding. Pudding is traditionally defined as a dish, savory or sweet, with suet, that is cooked by boiling, and, in fact, puddings were originally boiled in their casings. That's how they got their name. Without suet, pudding is lumpen and fries up hard, not crisp.
 
LYNOTT BLACK PUDDING
A & B # 1173 PACK 1
UPC # SIZE 1 LB
MFR # MFR F NOLAN
CATCH WEIGHT ITEM YES KOSHER N
SHELF LIFE 365 D ORGANIC N
ORIGIN TENNESSEE CATEGORY FROZEN

image via F Nolan