Product Overview
Brand: Weschenfelder
Color: Black
Features:
- FINE BLACK POWDER - This dried pigs blood comes dried as a fine black powder, ready for you to rehydrate when you are ready to make black pudding or blood sausage.
- VERSATILE INGREDIENTS - Use dried pigs blood to make a variety of blood sausages from different cultures from around the world.
- EASY TO USE - Simply use the ratio of 1 part blood to 5 or 6 parts cold water to create your mixture before adding spices and other ingredients from your recipe.
- RESEALABLE & RECYCLABLE POUCH - This product comes in a resealable pouch to help keep things
- SUGGESTED USAGE RATE - 1 part blood to 5-6 parts water.
- RECIPE PROVIDED - This pack comes with a handy and very popular black pudding recipe on the front of the pouch.
Details: Product description Dried Pigs Blood in an easy-to-use 500g pouch. This product can be used to experiment with all different types of blood sausage including black pudding, boudin noir, Blutwurst, Morcilla, Kaszanka, Mustamakkara, biroldo, buristo and more. The dried blood is a fine black powder which is packaged in a resealable and recyclable pouch making it easy for storage until you make your next batch of black pudding or blood sausage. The Dried Pigs Blood is a fine black powder and a great alternative to fresh blood, which is notoriously hard to obtain in small quantities. The 500g packs are ideal for anyone wanting to make their own black pudding or continental sausages from home that require pigs' blood. Simply use the ratio of 1 part blood to 5 or 6 parts cold water. This product comes in a resealable pouch with a handy recipe and step-by-step instructions on the front. The key when using this product is to mix it with cold water and vigorously stir it before use. Ingredients dried pork blood Directions Mix 1 part blood to 5 or 6 parts water i.e. 100g of dried blood 600/700g of cold water. Strain through a sieve to remove any clumps. Your mixture is now ready use for a variety of blood-based meat recipes.
