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Sausage stuffer for charcuterie, forcemeat preparations
Sausage encyclopedia — 200+ recipes, fresh, smoked, cured
Natural hog casings for fresh and cured sausages
Easy-to-use collagen casings — no soaking, consistent size
Earthy sage — brown butter, sausage, Thanksgiving stuffing
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Sausage stuffer for charcuterie, forcemeat preparations
Sausage encyclopedia — 200+ recipes, fresh, smoked, cured
Natural hog casings for fresh and cured sausages
Easy-to-use collagen casings — no soaking, consistent size
Earthy sage — brown butter, sausage, Thanksgiving stuffing
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Place the bread cubes to soak in the milk in a warm oven, taking care not heat the milk beyond blood temperature. Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint. Have ready 2 or three large roasting pans. Divide the mixture between them that they are not more than 3/4 full. Bake at 350F for about an hour or until the pudding is well cooked through. Keep in the refrigerator. When ready to cook, cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.