Black Pudding

Ingredients for Black Pudding

• 600g fresh pig's blood

• 2 1/2 teaspoons salt

• 230g steel-cut (pinhead) oatmeal

• 300g finely diced pork fat (or beef suet), finely chopped

• 1 large yellow onion, finely chopped

• 240ml milk

• 1 1/2 teaspoons freshly ground black pepper

• 1 teaspoon ground allspice

1 Preheat the oven to 163°C and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavour.) Stir 1 teaspoon of salt into the blood.

2 Bring 600ml water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.

3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.

4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.