Put the pig’s blood in a bowl and add the vinegar and sherry, then set aside. Take half the diced pork back fat and render it by gently heating it in a saucepan. Strain and discard any solids. Put the rendered fat into a pan and sauté the shallots and garlic until translucent. Remove the pan from the heat and cool slightly, then add the remaining fat and double cream and mix well. Add this to the pig’s blood mixture in the bowl, then add the sourdough crumbs, salt and chocolate.
You can make a traditional blood sausage by filling fresh pig or lamb intestine skins and poaching the sausages in water for about 25 minutes at 75°C (165°F) or, as we do in the restaurant, you could place the blood sausage mixture in a cryovac bag to a thickness of
Allow the black pudding to cool, then carefully remove it from the bag and cut it into pieces as directed in the recipe. You can store the black pudding in the refrigerator for up to 4 days.
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