Black pudding

Made my first ever batch of black pudding this evening, here it is cooking for 20 minutes...

Before it gets stuffed into the beef middle casings...

And then they are cooked in a simmering pot of salted water for 25 minutes between 78 & 85 degrees Celsius... 

Then left to cool down completely before aged for three days in the fridge before eating or freezing...

Thanks to @ScottReaProject for the great video and excellent tasty recipe...