Home made vegetable black pudding

• Finely chop the onion and soften with the butter, over a low heat and without browning.
• Halfway through cooking, add the chopped leek and leave to cook until it loses all its water and the vegetables are soft.
• Cook the rice in boiling water and cool.
• Leave in the fridge until the next day.
• Put the vegetables in the kneading machine.
• Cut the lard into small cubes and add it to the vegetables.
• Add the rice and blood and finally the salt and pepper.
• Mix well until the dough is even.
• Transfer the dough to the sausage maker.
• Stuff the mixture into the intestines and portion the black pudding, making a bundle of four, or tying them up one at a time.
• Puncture the black pudding with a needle to remove the air chambers.

COOKING

• Cook the black pudding in a casserole dish suspended on a stick, to prevent it from touching the bottom of the dish.
• The cooking takes about 30 or 35 minutes and you have to be careful that the temperature does not rise more than 93 ºC.
• They can also be cooked in the oven at 95-97 ºC for 40 minutes. When the black pudding is made, when punctured, the juices must be clear.
• Once cooked, they are left to air at room temperature until they cool and then left to hang in the fridge.

PACKAGING AND CONSERVATION

• In cold storage for 4 days.
• 3 months frozen.