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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
Cook Time 1 hour
12 hours
Total Time 13 hours 30 minutes
Course Breakfast, Snack
Cuisine ireland, united kingdom
Servings 2

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.
Keyword black pudding recipe, blood pudding recipe, traditional blood pudding