ENGLISH BLACK PUDDING

English Black Pudding image

Provided by Cindee Vett

Number Of Ingredients 8

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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.