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Export 8 ingredients for grocery delivery
Step 1
Cook the pearl barley as per instructions (around 1hr 15 mins), then leave to cool and drain thoroughly
Step 2
Sweat the diced fat with the diced onion for 5 minutes on a low heat and leave to cool
Step 3
Mix the dried blood with the water (I used a hand whisk) and then strain through a sieve to remove any clumps
Step 4
Add the fat, onion, blitzed oats, cooked pearl barley, and spices to the rehydrated blood and mix thoroughly
Step 5
Spoon the mixture into the black pudding cases, squeeze down until tight and tie off with butchers twine
Step 6
Vacuum seal and cook at 83c in a sous vide for 45 minutes
Step 7
Transfer to an ice bath until cold, then refrigerate
Step 8
Fry in a little oil to finish!
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