The most classic Christmas sausages are large black pudding stuffed into pig intestines. However, a more recent trend has brought thin black puddings to the Estonian table, which are in sheep’s intestines or sprayed with an artificial collagen shell. However, to get the best taste, you should know the trick on how to properly cook sausages in different casings.
Thicker sausage in the pig’s intestine resists heating better, while thin sausages cook faster. If the heat is too high, the black pudding will split during cooking.
According to Kokmann, according to some, a properly prepared black pudding must be cooked separately. However, those who prefer black pudding with a crispy crust should cook it at a low temperature and a little longer.
“I recommend cooking the coarse pork blood sausages in a convection oven for about 20 minutes, the temperature of which has been allowed to rise up to 150 degrees. In order for the skin to become crispy, place the sausages on a baking tray with small gaps. The sausages placed too close to each other they stew in the oven,” introduces the Nõo Meat Industry technician.
Thin black puddings in lamb intestines require less cooking. Simply let them cook in the oven over low heat for about 15 minutes.
“However, home ovens work very differently, with some the right temperature for cooking sausages is not 150, but 160 or 170 degrees. You therefore just have to be careful that the sausages do not break in the oven,” he explains.
However, the most fragile are collagen-shelled black puddings, which should be cooked at an even lower temperature, around 140 degrees, for 10 to 15 minutes to crisp up.
When frying sausages in a pan, you should not heat the stove too much, but keep it at half power, i.e. cook them at a low temperature.
“To fry, first heat the pan, pour a drizzle of oil over it or melt a small piece of butter. Only then put the black puddings to cook in the pan and leave enough space for them. For best results, put the lid on on the pan,” advises Kokmann.
Comment Read the comments
2023-12-22 22:00:00
useful-advice-for-christmas-how-to-have-nice-and-crunchy-black-puddings