Black Pudding

Recipe	%	Kg
Diced Pork Back Fat 1/4" to 1/2" cubes Complete Black Pudding mix Water	12.5 27.5 60.0	1.25 2.75 6.00
Total	100	10

Method:

1. Place the cold water in the mixing bowl. Add the Black Pudding mix. Mix to disperse well.
Place in chill overnight to hydrate.
2. The next day, blanch the back fat in boiling water for 2-3 minutes. Add to the hydrated Black Pudding mix. Mix to disperse well.
3. Fill into casings and cook to an internal temperature of 70 C. Cool in cold running water.
Store under refrigeration.