Traditional Black Pudding

Traditional Black Pudding

Recipes with Black Pudding

Black pudding, a rich blood sausage, delivers an earthy and savory flavor. This recipe honors time-honored techniques, yielding a pudding with a perfect crumb and deep taste.

Prep Time

2 hours

Cook Time

3 hours

Servings

6

Difficulty

Hard

Ingredients

  • 1 kg fresh pig's blood
  • 500g diced pork back fat
  • 250g pearl barley, soaked overnight
  • 2 large onions, finely chopped
  • 1 tbsp dried pennyroyal
  • 1 tbsp ground black pepper
  • 1 tsp mace
  • 1 tsp allspice
  • Natural sausage casings

Steps

1

Render the pork fat in a large pot over low heat until you have plenty of rendered fat and crisp cracklings. Remove the cracklings and set aside.

2

Sauté the chopped onions in the rendered fat until softened and translucent.

3

Combine the cooked onions, soaked barley, pennyroyal, black pepper, mace, and allspice with the pig's blood in a large bowl. Mix well.

4

Carefully fill the natural sausage casings with the blood mixture. Tie off the ends securely. Poach the filled casings in simmering water for about 3 hours, or until firm. Do not boil, or the casings will burst.

Tips

Prick the sausages with a needle before poaching to release any trapped air. Cool the cooked puddings in the poaching liquid to retain moisture.