Blood Pudding Recipe
Blood pudding, also known as black pudding, is a traditional dish made from animal blood, grains, and spices. It’s rich, savory, and deeply rooted in culinary history.
Ingredients
- 2 cups (500ml) fresh pig’s or cow’s blood
- 1 cup (200g) oatmeal or barley (soaked overnight, optional)
- 1 cup (200g) diced pork fat or suet
- 1 medium onion, finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1 cup (250ml) milk or cream (optional, for a softer texture)
- Sausage casings (optional, for traditional preparation)
Instructions
- If using oatmeal or barley, soak it overnight in water, then drain and set aside.
- In a large mixing bowl, combine the blood, oatmeal or barley, diced pork fat, onion, salt, black pepper, nutmeg, and allspice. Mix thoroughly.
- Add milk or cream if a softer texture is desired.
- If using sausage casings, rinse them thoroughly and stuff them with the mixture. Otherwise, grease a loaf pan or baking dish and pour the mixture in.
- Preheat the oven to 350°F (175°C).
- Place the filled casings or baking dish in the oven and bake for 1 hour, or until firm and cooked through.
- Let the blood pudding cool slightly before slicing and serving. Enjoy as part of a hearty breakfast or a main dish.
Notes
- Ensure the blood is fresh and sourced from a trusted supplier.
- Adjust spices to suit your taste preferences.
- Leftover blood pudding can be refrigerated for up to 4 days or frozen for longer storage.