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Suggest a better descriptionMix dry ingredients in a bowl with fresh sheeps blood. Stuff mixture into casing, tie well. Place in large pan, cover with boiling water, boil gently for 3 hours. Remove black puddings, allow to cool. Cut into slices as required, fry in hot fat. NOTES : Called Marag (Blood Pudding) in Gaelic (it also means a fat, shapeless person!), this is one of the famous blood dishes that Scottish people love. It usually accompanies other fried dishes, such as bacon and eggs. While it might seem shocking to eat blood, dont forget that all meat dish contain blood and its the basis, with fat, of gravy. Blood dishes are popular all over Europe, especially in Transylvania... If serving to children, experience shows that the ingredients are best left undiscussed at the table. Black puddings and mealie puddings are usually stuffed in larger sausage casings of the size used for garlic and other specialty sausages.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 4 servings | ||
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Calories: 400 | ||
Calories from Fat: 27 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.4mg | 2 % | |
Potassium 546.4mg | 14 % | |
Total Carbohydrate 88.4g | 26 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 73.9g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 400
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