Black Pudding Recipe – Ireland's Savory Snack

Name: Black Pudding
Prep time: 50 min
Cook time: 57 min
Total time: 1 h 47 min
Yield: 6-8 servings
Cuisine: Ireland
Ingredients: 100g steel cut oats; allspice; beef; black pepper; chicken stock; cloves; cloves garlic; coarse oats; frozen defrosted; onion; pound 450g pork blood; pound 450g pork fat such as pork belly; salt; sausage casings if using

Black Pudding is a traditional Irish sausage made from pork blood and fat, featuring steel-cut oats and spices. Valued for its rich flavor and hearty texture, it holds cultural significance in Ireland, often served as part of a full Irish breakfast or enjoyed as a savory snack. Black Pudding is not only a staple in Irish cuisine but also a beloved dish, showcasing the resourcefulness of traditional Irish cooking.

⚡ Medium 🔥 ~320 kcal / serving

Ingredients

1 pound (450g) pork blood (fresh or frozen, defrosted)
1 pound (450g) pork fat (such as pork belly, finely chopped)
1 cup (100g) steel-cut oats or coarse oats
1 cup (240 ml) beef or chicken stock
1 large onion (finely chopped)
2 cloves garlic (minced)
1 teaspoon ground black pepper
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon salt
Sausage casings (if using)

Instructions

Prepare the Mixture

In a large bowl, combine the pork blood and pork fat. Mix well.

In a saucepan, heat a little oil over medium heat and cook the chopped onion until translucent. Add the minced garlic and cook for another minute.

Stir the cooked onion and garlic into the pork mixture.

Add the steel-cut oats to the mixture, followed by the beef or chicken stock. Mix thoroughly.

Season with ground black pepper, ground allspice, ground cloves, and salt. Stir until well combined.

Prepare the Sausage Casings

If using sausage casings, rinse them thoroughly and soak in cold water for about 30 minutes. Then, rinse again and keep them in cold water until ready to use.

Stuff the casings with the black pudding mixture, making sure to pack it in tightly. Tie the ends of the casings securely with kitchen twine. If not using casings, transfer the mixture to a greased loaf pan.

Cook the Black Pudding

If using casings, place the sausages in a large pot of simmering water and cook gently for about 45 minutes, or until firm and cooked through. If using a loaf pan, bake in a preheated oven at 350°F (175°C) for about 60-70 minutes, or until firm.

Remove the black pudding from the water or oven and let it cool before slicing.

Serve

Slice and serve the black pudding as part of a traditional Irish breakfast or as a savory addition to other dishes.

Frequently Asked Questions

What is Black Pudding?

Black Pudding is a type of blood sausage made primarily from pork blood, fat, and oats, known for its rich flavor and hearty texture.

Where does Black Pudding come from?

Black Pudding originates from Ireland, where it has been a staple in traditional cuisine for centuries.

What are the main ingredients in Black Pudding?

The key ingredients include pork blood, pork fat, steel-cut oats, beef or chicken stock, onion, garlic, black pepper, and allspice.

How long does Black Pudding take to make?

Black Pudding takes between 90 to 125 minutes to prepare and cook.

What do you serve with Black Pudding?

Black Pudding pairs well with fried eggs, baked beans, or grilled tomatoes, making it a perfect addition to a hearty breakfast.

Black Pudding