United Kingdom Black Pudding
Black pudding, also called blood sausage, has been made in Ireland for centuries as a nutritious way to use more of a butchered animal. After falling out of favor in the 20th century, today black pudding has been making a revival as a traditional part of an Irish or full English breakfast. It may also be crumbled into mashed potatoes or served as a savory addition to a fry-up or hash.
Recipe Servings: 24
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2½ tsp (12.5 ml) salt, divided
- 4 cups (1 L) fresh pig’s blood
- 2½ cups (600 ml) of water
- 1½ cups (135 g) steel-cut oats
- 1 cup (240 ml) milk
- 1 large yellow onion, finely chopped
- 2 cups (250 g) finely diced pork fat or beef suet
- 1½ tsp (7.5 ml) freshly ground black pepper
- 1 tsp (5 ml) ground allspice
Directions
- Preheat oven to 325°F (160°C).
- Grease two glass loaf pans (if metal pans are used, line with parchment to prevent blood from reacting with the metal).
- Mix 1 teaspoon (5 ml) of salt into the blood.
- Pour water into a saucepan and bring to a boil over medium heat.
- Add oats and simmer, stirring occasionally, until just tender (about 15 minutes).
- Strain blood through a fine sieve into a large bowl so that any lumps are removed.
- Mix in milk, onion, pork fat or beef suet, oatmeal, black pepper, allspice, and remaining 1½ teaspoons (7.5 ml) salt.
- Transfer mixture to loaf pans.
- Cover pans with foil and bake for about 60 minutes, or until firmly set.
- Remove pans from the oven and let cool completely.
- Wrap pudding in plastic and chill in the refrigerator.
- Slice pudding about ½-inch (13-mm) thick and grill or fry in butter until crisp.
Notes
- Black pudding is often put into casings as blood sausages. Pig intestines make a good casing and are likely available at the butcher shop where the blood is purchased.
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