BLOOD SAUSAGE (BLACK PUDDING)

Steps:

• Bring two pots of water to boil.
• Rinse fatback thoroughly to remove salt. Mince fatback and add to one pot of boiling water. Boil for 30 seconds, then strain through a wire strainer and shock under cold water to prevent further cooking.
• Add oats to the second pot of boiling water. Boil for 30 minutes, then strain through a fine mesh sieve. Set aside to cool.
• Heat oil in a skillet over medium-low heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Remove from heat and mince.
• Combine fatback, onion, bread crumbs, pepper, salt, nutmeg, mace, and sage in a large bowl; mix until thoroughly combined. Pour in blood and stir everything together; mixture will be pretty runny. Transfer bowl to the refrigerator and allow flavors to meld, about 1 hour.
• Rinse out hog casings to remove salt, passing water through the casings several times. Let soak in warm water for 30 minutes.
• Tie off one end of casing, and slide other end over the nozzle of a funnel. The filling is too thin to use a stand mixer, so this has to be done manually. Roll up the extra length so the knot is right at the funnel opening.
• Pour in blood filling a little at a time, making sure to work all solids through the funnel and down the casing. Twist off sections at desired lengths. When done, tie off other end.
• Steam sausages in a steamer pot for 2 hours. The blood will thicken as it cooks and get absorbed by the breads to take on a meat-like consistency. Note blood sausages will still be softer than regular sausages.
• Remove and let cool. Freeze or use immediately.