Best English Black Pudding Recipes

Black Pudding image

Provided by David Bowers

Yield Makes about 3 pounds

Number Of Ingredients 8

4 cups fresh pig's blood
2 1/2 teaspoons salt
1 1/2 cups steel-cut (pinhead) oatmeal
2 cups finely diced pork fat (or beef suet), finely chopped
1 large yellow onion, finely chopped
1 cup milk
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground allspice

Steps:

1 Preheat the oven to 325°F 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-flavor.) Stir 1 teaspoon of salt into the blood.
2 Bring 2 1/2 cups 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.

English Black Pudding image

Provided by Cindee Vett

Number Of Ingredients 8

1 qt pig, lamb or goose blood
16 oz milk
1 lb shredded suet
2 large onions, minced
1 oz oatmeal, toasted
1 tsp salt
2 tsp black pepper
a length of sausage skin to stuff

Steps:

1. Bring a large stewpot 3/4 full of water almost to a boil Pour the blood into a deep bowl Add 1 tsp salt, stirring constantly Strain with a seive Add milk, mix well Add suet, minced onions, toasted oatmeal, 1 tsp salt and 2 tsp black pepper and mix well Fill skins using a sausage stuffing machine or a funnel with a large opening, making the sausages the length you require. Do not overstuff or the sausages will burst when cooked Cut each sausage leaving a length of skin on each end in order to tie them off Put the finished sausages in the water for a few minutes Prick each sausage with a cooking fork and turn them in the water Cook gently for about 2 hours Remove from pot and hang to let cool When cool,slice and fry.