[My style of cooking.....granny]
http://forums.moneysavingexpert.com/showthread.html?t=35696&page=2
Cook sausies first in one pan, do bacon in the other, the when sausies are done do the eggs in that pan.....don’t use the bacon pan for eggs.... they’ll stick, put the black pudd in the bacon pan.....it won’t stick
stick the sausies on a plate and whack them into the grill bit to keep warm while you do the bacon and eggs etc....
when all the meat products are done do the beans...keeping the meat products on a plate or on a grill pan, under a low grill to keep them warm. Also, boil the kettle/water for a brew now.
Stuff toast....give buttered bread.... life’s too short to be rotating toast on a camping cooker.
on second thoughts...COME ROUND TO MY HOUSE!!!!...I’ll sort you out!
Jay Jay
[I suspect that the black pud is a can of black beans...granny]
I suspect black pudding is English Blood Sausage. ;)
I wish black pudding was beans.
http://www.recipesource.com/ethnic/europe/british/00/rec0001.html
BLACK PUDDING FROM SCRATCH (ENGLISH)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 qt Fresh pig’s blood
8 7/8 oz Bread cut into cubes
1 1/4 qt Skim milk
1 lb Cooked barley
1 lb Fresh beef suet
8 oz Fine oatmeal
1 t Salt
2 ts Ground black pepper
2 ts Dried and crumbled mint
Put the bread cubes to soak in the milk in a warm oven. Do not heat the
milk beyond blood temperature! Have the blood ready in a large bowl, and
pour the warm milk and bread into it. Stir in the cooked barley. Grate the
beef suet into the mixture and stir it up with the oatmeal. Season with the
salt, pepper and mint.
Have ready 2 or three large roasting pans. Divide the mixture between them
~- they should not be more than 3/4 full. Bake in a moderate oven —350 F
~- for about an hour or until the pudding is well cooked through. This
makes a beautifully light pudding which will keep well in a cold larder.
Cut into squared and fry till heated through and the outside is crisp, in
bacon fat or butter. Delicious for breakfast, or for supper with fried
apples and mashed potato.