Americans React to How Black Pudding Is Made In England

what's going on guys welcome back to the channel my name is Steve I'm Lindsay today we're going to be reacing to how black pudding is made in England this is something I've been wanting to check out for quite some time now and recently we received quite a few requests to learn how black pudding is made specifically in England I think most likely because we recently did that uh full English breakfast yeah the full English breakfast video well it was been about a week or so ago um but neither of us have ever learned how black PD is made I think was that video the first time you'd seen black pudding on a plate yeah had you heard about it before I'd heard of it I didn't know exactly what it was and I think I always got haggus and black fooing confused I think they both use oats if I'm not mistaken in as a like a filler a Bas yeah I'm not really sure exactly how that works which is what we're going to learn here I'm kind of honestly I'm kind of scared to watch this before I try it yeah I'm looking at this handle or whatever this is right here I'm like I must admit that doesn't look good right there um but you know what I've heard well I've heard both sides some people say they don't like it but maybe it's kind of like Marmite it's one of those things that you either love or you hate there's no middle ground there's no h it's okay you either love it or hate it I'm guessing let us know in the comments guys but it seems based off of past comments I've gathered that uh there there is no middle ground it's a Love or hate thing here oh wait in Bur Lancashire England and we're about to visit a black pudding company black pudding is that one item in an English breakfast plate they love or hate why because he has did she just say that she literally just said what I think took the words right out of your M yeah wow okay okay so far I'm not super super thrilled you're not super thrilled to try it I don't I don't think I could work in that Factory and then eat it that's all I'm going to say or maybe it's one of those things you might start out being very sensitive to but once you get into it you're desensitized yeah blood in it but it is also that one item that has the most history especially here in lanir which is known for being the county that brought it to fame so it's time to see how it's made let's go in bu we met with Richard Morris production director at The Bu black pudding company his grandfather was a butcher and it is his black pudding recipe that the company uses today people have this idea of black puddings it's all it'sit bits of animals and stuff there's no meat in a black pudding uh there's there's blood in the black pudding but there's no meat it's cereal based black pudding starts with a dry mix of pig blood seasoning Rusk and oatmeal and when we say dry we mean this seriously yeah you'd never guess it's actually uh a dried blood so if you smell that what would you it just smells like herb wait that's the blood I was assuming they actually use like well I mean it starts as liquid but then it dried out undried blood I I that's that's wild so I'm guessing they they add what did they say they said oats or they did they say oats or they say cereal I know he say cereal well cereal is o yeah is is a cereal yeah but there's other cereals Rusk is in the Rusk what is Rusk you know the Farley Rusk yeah is that what they're talking about it's Rusk like a interesting all right so so they must add some sort of what I wonder what the liquid is to bring that may yeah maybe my my thing is when it's raw and wet it looks like intestines to me which grosses me out but when it's dried and like done it looks better yeah I I feel the same way but I'm curious are they are they using the traditional method of like to to to encase this or is there some sort of like a more modern uh casing non Animal B yeah I'm curious about that let us know in the comments if they don't uh actually tell us what the casing is made of smells like the seasoning yeah the season there's no blood any any blood it's it's a nice Aroma and we use dry blood because it's very it's it's developed to a certain parameters it doesn't even look like blood safe food safe what is the difference with uh with like liquid with blood um it's much more consistent using fresh blood that can change with different animals what they've been fed on so this is very consistent product which fits what we do we also have Rusk then which is breadcrumbed flour used used heavily in crumbs uh manufacturer of sausage that's what gives sausage a fluffy texture oh I see and we also have oatmeal as well so oatmeal that's been ground so it's a fine oatmeal um and that that again if you added water to that it would go a bit stiffer so the two together make a nice texture oh yeah cuz they complement each other yeah exactly yeah I think heavily in England especially north of England anything that's got lumps in it you got to buite two or three times they call it gristle around here it so and that sort of sausage quite firm that's more European around here especially north of England it needs to be soft and very palatable H that's interesting so I guess the um see the look of that is kind of why I thought it was liquid blood well I'm sure once they add yeah it comes out a color yeah reconstitutes that's wild man it that's a little more uh purple than I thought it was when I've seen it I mean isn't this the final product depends on how you cook maybe when you cook it that's what I've seen they've cooked it on a they fried it and so it blackened it I bet okay so that is a taste it's just yeah just Regional things yeah Regional taste and other two ingredients are barley and and fat unlike The RK oatmeal and blood they will be cooked before being added to the dry mix this is pork fat so if you think of a pork chop um where the meat is the white piece of fat there um this comes in from Denmark where the fat we have fatter pigs in England the pig the Fat's like this we don't have fat pigs so those white pce fat comes in in stess wonder why that is we have it just depend on diet yeah I know that generally speaking you know they fatten animals here with grains mhm like even cows you know like if you look at the grass-fed cows versus the grain-fed cows it's you know not as fatty yeah and you look at even the meat the marbling of a steak that is uh grain fed versus grass-fed is is is incredible looking at the difference there so I don't know why else there would be fatter pigs unless it was based off the grains unless it's a different type of pig maybe I don't know yeah oh wow I didn't even notice it look textile that's it yeah so we got a strip there it's a lot of fat no it doesn't me and then this goes through this is then diced so this is the high quality there is no lean meat on this at all wow so we're just have the fat and this one is going to be cooked yeah yeah we dice it on the machine we're waiting for the stocking n again so we from here another sock we take it up from there and we pop it into that here we go and this one is going to shrink or yes it will just shrink slightly um as it starts to give the moisture out of it and the flavor uh The Barley expands this just reduces slightly and one one net is for one into a mix there's four Nets go into a mix yeah I'll give you my recipe right now okay okay well might have to write this down yes no no so now I'm curious how like when you look at a slice of black sausage how much of that is the fat for versus the blood versus the different types of grains and since it isn't there's no meat in it but there is blood I wonder what the protein content or something like that is is it a high protein thing is it high fat is it high carbohydrate is all three you know I'm really curious what the macros look like or something like this it sounds like something that would be fairly nutritious though barley and fat are cooked for 1 hour meanwhile onion and water are mixed in this giant container onion and water when ready they will be joined by the dry mix containing blood oatmeal and rust and then there's a motor on here basically it will just it's like um when you whisk something up but this does it at 4 and 1 half thousand reps wow so really quick and basically rehydrate the product so you've got like a gravy consisten thatat the flour the onions and you've got your base mix this is the B that you saw previously if I pick one up you'll see exactly the same o there you see how it's swollen up wow perfectly so this one is about it was like 2 and2 kilos and now it is it's about 10 kilos now so I see something else in here though that's not just barley but this is uh fat diced fat that we we showed you earlier wow that down quite a bit cooked up if you noticed it's not swollen up it's just cooked out and it actually loses a bit we only use in our products only 3% fat and those are the actual small white that's what the bits of chunks are no kidding I thought that was like some sort of grain I did too that's the fat so the that's interesting I don't know if i' like that part well I I thought I thought it was like the fat was just going to be like with like mixed in like it's not something you would really see right like pureed so what I'm curious about now is like when you cook it I guess that fat doesn't melt it it it just stays in its place so you get these like you buy it you get these little pockets of fat yeah I don't know if I'd enjoy that part of it I I'm curious though like when you cook that is it like a soft fat or is it a chewy fat you know what I mean like you come across these little bits and pieces of fat is it like he said at the beginning I think that the sausage in the UK is like all about the texture softness whereas in other parts of Europe it's more chewy so I would assume it's soft but interesting after he said onion I actually thought maybe that was onion as well but that's interesting so the you don't see any of the grain though really do you no maybe maybe that pie right there and but I'm with you I originally thought the big chunks of stuff was grain yeah yeah pieces you see in the end product if you don't want to the fat don't eat the small pieces in you're on% fat so you can really skip it yeah exactly barley and fat are then added into the mix fat is mixed gently not that high sheer to not break the dices the mix is now ready ah I don't want to see that it's so Brown yeah chocolate it does look like chocolate yeah yeah not chocolate but yeah it's not bright red or anything like that people associate with blood it's a it's a it's a cereal mix with a blood base so it's a chocolatey velvety the in product looks better than the during production absolutely although that kind of look like um uh chili to me a little bit like a weird chili don't we chili comes comes from the uh dried blood yeah yeah that's that that's the main the main part of it I wonder what it smells like stuffed in a natural casing made of beef intestine so that's the intestine that's been filled out with a mix this is a portioning control machine right like you see with sausage uh sausage fillers yeah and what it's actually doing it's spinning the product so it's it's doing that so quick okay you see W so that you can portion it it's and that's one portion that we then link about pudding there you go nice and it's always this shape right you can't have it as a just a you can see with the link in we I'm really curious what this smells like yeah me too nobody seems to be and then there like this seems like something that wouldn't smell very good during production yeah but when she smelled that dried blood it's dry but what you know like it smells totally different right but no one's wearing mask or anything like like it smells bad or something so I'm guessing maybe it doesn't smell that bad or anything probably smells oniony yeah that's true onions and herbs some sort of herbs they're using it's probably everybody's got their own secret recipe which is why he didn't mention the herbs and stuff in there because you would give away his recipe um I'd be really curious to know what herbs are in here though like you know is it sagey or is it like you know like garlic powder like what what type of stuff's in this okay and we use the string to tie it up so one just been done here oh why why do you do that oh so you have a nice yeah inside oh all the same same weight right through why do you open up the end there I don't know nice nice black color no yeah you will see now when it goes in it's a grayish look and then it goes black after cooking after cooking puding so that's a very traditional process that we still teach that to this day 100y old process maybe longer together the touch it's smooth that is cool that's cool very smooth yeah smooth but I just want to ask guys anybody know why did he cut that open I know it doesn't seem like you would have had to so I guess this does not come to your house raw when you buy it is already cooked and then you just like fry it up you know or whatever from there so I guess some people would actually eat this cold out of the fridge there is no grains at all it's just like when you PR your your hands for your hair yeah silky smooth super smooth that is what about the uh casing are you the casing can be eaten it is edible it's natural first don't I take it off cuz it's quite thick it's probably the the hardest to chew in the product I like a nice soft palatable product so you can easily just peel it off you can easily peel it off yeah user friendly then the black puddings are cooked in water for about 1 and 1/2 hours wow so steamed basically yeah yeah if you put them into in [ __ ] basically that has a Coe temperature if you put them individual you have to get in the water around it so we have three or four minutes to load in the cookie tan to get get the uh the water around the product put in it's cold to pudding because it's cooked immersed in water one and a half hours now yeah and as the air gets to them oh wow okay that's so cool seriously so this is where the black pudding yeah uh name come from cuz it definitely it definitely changed colors on us I I do wonder what the inside looks like fully Co what I think actually we saw that earlier was that where we saw it with the fat pieces with inside after it been cooked and cut into a slice I don't know it must have been yeah cuz I you wouldn't if it wasn't already cooked you wouldn't be able to slice it like that cuz it would have been just gooey yeah gooey so that's cool man all right it looks much more appetizing like this than in the process yes it does it this this looks much better cool off they go blacker and Blacker get down to a temperature of about 4 ° in about 10 minutes and then we put them onto rack to cool 2 or 3 hours later we're ready to pack them so these are the black prints that have been cooled we just take them off the rack here put them on the table and then the staff here will cut the black pings cut the string off so they come in here so they're in single oh wow so here at bur Market you can actually just get black pudding as a take away food and have it yeah you happen a for years and years you can go away with a nice hot black pudding with they put a mustard on or tomato sauce brown sauce uh you can either have it just on its own or you can uh take it away on a on a bat bread roll oh okay nice a bread roll so how long have you been here the bu Market uh I've been here since I was 12 on hot black pudding wow that's cheap is that like a like I wonder how much you get for that like how many slices of it all this stuff just for black pudding I guess so look like I don't see any other stuff being sold here well I mean the name of it is bur black right right that's wild man that seems cheap that does seem cheap I would figure for as intense as the labor process is it would be more expensive I feel like it would be much softer than our sausage that we have I must admit that is something that I don't know if I would like the softness yeah I'm not I'm not a fan of soft textures when it comes to food like um I I I generally like want a little bite bite crunch chewy what does black p mean to BU espe because it is it is used like all over England but here specifically there is quite a strong black pudding like feeling culture yeah The Story Goes that the black ping originated in Europe and the the monks came uh over to England and settled in Berry uh so it's always traditionally been known as as the CLE of black pudding oh the season is so good adds flavor but doesn't overpower the rest texture is well and nice and creamy I wouldn't never say that there's blood in here if I were to look at this I would probably think it's just Chocolate Moose Chocolate sausage all right guys well that was interesting she said MSE so it does seem like it would have a very soft texture yeah she said it was soft uh or did she say creamy or how she describ that um that's definitely not when I think of sausage or like a it's not meat but like a breakfast type sausage we will definitely give this well I I think you'll give it a go won't you give it a go I'll try it yeah you know obviously we're only going to do this in like when we can get it you know traditional house traditionally made like here like in England for example yeah I I would not eat this out of a can I don't even know if they put it in cans probably not but um I wouldn't eat something like this out of a can I wouldn't eat something like this that was made in the US because it wouldn't be the same right um but I will give it a go one day yeah but I must say I am the the the texture yeah is what really gets me because I am not a fan of soft like creamy uh texture when it comes to like meat and stuff like that yeah which it isn't meat but the thing I think of when I think of it yeah like I don't know what what is this made of more is it more blood or is it more uh grain yeah I feel like it's maybe half and half I don't know I mean I'm I'm sitting here you know like how much of this was blood well obviously we can tell how much of it was fat now mhm but but it knowing that that's bad if you eat this whole slice it seems like this is going to be a fairly Rich thing something very Den meal yeah something that you would like you'd be pretty full once you got done with a slice you know but I'm curious like they comes with sauce to so do people just like dip this I don't know put it on it as a sandwich yeah yeah I know like this seems like after seeing this it seems like something that people might use a thin on top of a sandwich like you know I I think I'm thinking on top of some sort of beef or something like that I don't know though who knows like a burger a burger with blood pudding on top you think I'm sure I'm sure it exists yeah I don't know now let me ask you after seeing the process of how this is made mhm it are is your opinion on how you would feel about it going into trying it is it better or worse I would say it's neutral I don't think it's worse or better it's honestly not a food item that I would be particularly excited to try but you know I understand why it came about and the reason and how important it was especially back in the time it was created so I can respect that part of it but I'm just from my American perspective not growing up eating it it just doesn't seem like a necessary thing for me to seek out and like eat on a regular basis you know what I mean right so if you do if someone eats this on a regular basis it must be because they really think is delicious yeah um I I appreciate how you know this is using something that most you know let's be honest most people throw away in terms of blood like if you hunt your own animal very few people actually like for example you go hunt a deer very few people actually keep the blood also I I think that's a good point too of why it makes me a little more squeamish about it is that it's pork pork blood yeah for some reason to me it just is a little more offputting than if it was like Be Blood yeah yeah I I agree with that like I wonder if there's a reason why they use port blood specifically instead of other or do they actually use other blood do they use be blood on some yeah are there other types of black pudding or is there something about port blood that because it's pork actually gives more of the flavor of a sausage that you wouldn't get because when do you see beef sausage you know you don't you know there's there's there's something about pork products that are very uh bratfish oriented and and I feel the same way about this I'm sure people eat it other times of the day but this seems like a very bratfish oriented food just like sausage does um you know some people I know do eat sausage for lunch or dinner whatever I that's never really been something I but for me I would say I actually this was a very positive experience looking at it as as something uh for when I try it in the future like now seeing how it's made and and and just seeing that process really it it takes away certain you know things I was curious and like because like when you picture as liquid blood just as a little more even as someone who likes like uh you know more on the pink or medium rare side of steaks don't like Well Done steaks and whatnot um you know still like thinking about just blood itself if I was drinking it or something even though some people around the world do that is something that you know personally that is a little bit off-putting for me but this yeah I can see how this might be good I don't know defitely try it we're going to give it a go let us know in the comments what you think about it um and and we really want to know like what is that texture like what what's the best way you could describe that texture for us to understand what it is maybe like she said maybe moose is the closest texture I think this is going to be one of the most unique things I I've ever tried I can't think of anything more unique than that that I've ever tried before can you really I mean haggus is probably a good you haven't tried ha haven't I haven't tried this know but I'm saying like those two things are probably I agree the quintessential things I think of when I think of very unique food yeah very unique food item yeah yeah me too so should be interesting guys but uh yeah let us know what you think about black pudding and like we said what the texture is and what the uh type of herbs they generally use like is this more of a sage you know or do you taste a lot of the garlic and onion like how's you know what's the flavor really of this and uh yeah but thank you so much for stopping by please click that like button feel free to drop your comments or suggestions about this video or others and don't forget to subscribe to continue to follow us on our journey to discover anything and everything from the UK and Ireland until next time guys peace bye

Channel: Reacting To My Roots

Views: 23,288

Keywords: Black pudding, How to make black pudding, Blood pudding, English black pudding, Sausage, British food, Lancashire, England, American reacts, UK reaction, Reacting to my roots

Id: 5Jkd9HdKrhc

Length: 24min 40sec (1480 seconds)

Published: Mon May 13 2024