Blood Pudding Recipe
lakshman
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.
Prep Time 30 minutes mins
Cook Time 1 hour hr
12 hours hrs
Total Time 13 hours hrs 30 minutes mins
Course Breakfast, Snack
Cuisine ireland, united kingdom
- 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)
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.
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Ensure the blood is fresh and sourced from a trusted supplier.
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Adjust spices to suit your taste preferences.
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Leftover blood pudding can be refrigerated for up to 4 days or frozen for longer storage.
Keyword black pudding recipe, blood pudding recipe, traditional blood pudding