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.
- 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.
Nutritional information (1 portion)
Fiber 5.15 g
Saturates 22.14 g
Monounsaturated fatty acids 24.11 g
Polyunsaturated fatty acids 9.02 g
Cholesterol 66.4 mg
Calcium 286.95 mg
Iron 39.46 mg
Zinc 0.32 mg
Vitamin A 147.6 ug
Vitamin C 59.56 g
Folic acid 185.2 ug
Salt (Sodium) 1562.11 mg
Sugars 6.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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