Black Pudding | FoodieAtlas

Ingredients

1 liter pig's blood
500 grams pig's fat (diced)
200 grams pork shoulder (ground)
1 cup oatmeal or rice (pre-cooked)
1 large onion (finely chopped)
2 cloves garlic (minced)
1 tablespoon allspice
1 tablespoon black pepper
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon paprika
Sausage casings (pre-soaked and cleaned)

Instructions

Prepare the Ingredients

Rinse and soak the sausage casings in cold water. If using oatmeal or rice, make sure it is pre-cooked and cooled.

Mix the Ingredients

In a large mixing bowl, combine the pig's blood, pig's fat, ground pork shoulder, pre-cooked oatmeal or rice, chopped onion, minced garlic, allspice, black pepper, thyme, salt, ground cloves, and paprika. Mix well until all ingredients are thoroughly combined.

Stuff the Casings

Rinse the sausage casings under cold water and rinse again. Stuff the casings with the black pudding mixture, making sure to pack it tightly. Tie off the ends of the casings with kitchen twine or secure them with knots.

Cook the Black Pudding

Bring a large pot of water to a boil. Gently lower the stuffed sausages into the boiling water. Reduce the heat to a simmer and cook the black pudding for about 45 minutes to 1 hour, or until fully cooked through.

Cool and Slice

Remove the black pudding from the pot and allow it to cool to room temperature. Once cooled, slice it into rounds or desired pieces.

Serve

Black pudding can be enjoyed as part of a traditional breakfast, in sandwiches, or as a side dish. It can be pan-fried until crispy before serving.