Огромная благодарность Автору за Мастер-класс



Method
1 Take slices of foundation
lengths with roughly squared-off ends.
2 Wrap these strips with a sheet of the burgundy mix.
3 Following the same technique used elsewhere, make a very thin cylinder of the cream day mix.
4 Wrap this cylinder in a fairly thick sheet of burgundy.
5 Lengthen both the cylinders, the squared-off one to 11.5cm (approximately 4-5in) long, and the circular one to 15-21cm (6-8in) long.
6 Cut both cylinders into pieces about 2.5cm (lin) long. You'll need three or four of the square ones which represent
the fat, and six to eight of the smaller versions.
7 Using your hand, arrange all of the strips of clay together in a random grouping to form a larger cylinder.
8 Wrap the cylinder first with a further sheet of burgundy clay, followed by a thin sheet of black.
9 Trim the black sheet of clay so that it Joins together neatly and precisely.
10 Gently squeeze and pull the cylinder to lengthen.
11 and 12 Continue to lengthen the black pudding cylinder by rolling it with the flat of your fingers to 5mm or less in diameter.
13 Cut a length approximately 4cm long and enclose each end.
14 Using the edge of your
scissors in a rolling motion, form an indentation just at the edge of each end.
15 Turn up the two ends so that they join, forming an oval, or a ring.
16 and 17 Cut a length of sewing thread and tie it very carefully around the ends of the black pudding to secure.
Alternatively, if you want to show off the inside of the pudding, cut in half or into slices and display as desired.
18 Your completed display of black pudding.

Sausages are really simple and fun to make and show how unusual materials like scenic scatter (beloved of railway modellers) can be used very effectively. With the black pudding, we look again in more depth at techniques for creating spotted and square canes, first introduced in the salami project.

Method
1 and 2 Thoroughly mix a teaspoon of scenic scatter into approximately a quarter block of flesh pink clay.
3 Roll the clay into little sausages approximately 1cm long. If making sausages to go on a tray for a market
stall or shop, place them together in pairs and then position each pair end-to-end with the next.
4 Lay these on. your ceramic plate before hardening in the oven so that they are already laid out as a realistic display.
5 If stringing your sausages together, thread them unbaked and then set in the
6 Tie the thread, leaving only a very little slack for movement, and cut away any of the excess.