Traditional British Black Pudding

🧂 Ingredients

• 1 L Pig's blood(Ensure blood is fresh and has been properly collected and filtered. If using frozen, thaw completely.)
• 300 g Medium oatmeal(Rolled oats can be used, but medium oatmeal provides a better texture.)
• 400 g Pork back fat(Rendered pork fat or streaky bacon fat can be substituted if back fat is unavailable.)
• 2 large Onions(Finely chopped. Yellow or white onions work well.)
• 15 g Salt
• 5 g Black pepper(Freshly ground is best.)
• to taste Other spices(Optional, but traditional spices include marjoram, thyme, or a pinch of ground cloves.)
• as needed Natural hog casings(Approximately 20-25 casings, cleaned and prepared according to package instructions. Ensure they are the correct size for sausages.)

👨‍🍳 Instructions

1. 1

   Prepare the onions: Finely chop the onions and sauté them in a little fat (from the pork fat) over medium-low heat until very soft and translucent, but not browned. This process can take about 15-20 minutes. Allow them to cool completely.

   ⏱️ 20 minutes
2. 2

   Prepare the pork fat: Dice the pork back fat into very small, even pieces (about 0.5 cm or 1/4 inch). You can lightly render some of the fat if desired, but avoid crisping it. Let it cool.

   ⏱️ 15 minutes
3. 3

   Combine dry ingredients: In a large bowl, mix the oatmeal, salt, black pepper, and any other chosen spices. Stir well to ensure even distribution.

   ⏱️ 5 minutes
4. 4

   Mix the filling: Gently warm the pig's blood to lukewarm (around 30-35°C / 86-95°F) to prevent it from coagulating too quickly. Pour the blood into the bowl with the dry ingredients. Add the cooled sautéed onions and the diced pork fat. Mix everything together thoroughly but gently until just combined. Be careful not to overmix, which can toughen the pudding. The mixture should be thick but pourable.

   ⏱️ 15 minutes
5. 5

   Fill the casings: Prepare the hog casings by rinsing them thoroughly and soaking them in warm water if necessary. Carefully stuff the mixture into the casings using a sausage stuffer or by hand, ensuring not to overfill. Tie off the ends securely with kitchen string to form individual puddings of your desired size (typically 15-20 cm / 6-8 inches long). Prick each pudding a few times with a fine needle to release any trapped air and prevent bursting during cooking.

   ⏱️ 30 minutes
6. 6

   Initial cooking (poaching): Bring a large pot of water to a gentle simmer. Do not boil. Carefully lower the filled black puddings into the simmering water. Ensure they are fully submerged. Poach the puddings gently for about 1 hour to 1 hour 15 minutes, maintaining a temperature of around 80-85°C (175-185°F). The puddings should firm up and the blood should be fully cooked.

   ⏱️ 1 hour 15 minutes
7. 7

   Cooling and storage: Once poached, carefully remove the black puddings from the water and let them cool completely on a wire rack. They can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.

   ⏱️ 1 hour (cooling)
8. 8

   Serving: Black pudding is best cooked further before serving. Slice the cooled pudding into rounds (about 1 cm / 1/2 inch thick) and fry or grill them over medium heat until they are heated through and slightly crispy on the outside. This usually takes about 3-5 minutes per side.

   ⏱️ 5 minutes (per serving)

💡 Pro Tips

• ✓Stornoway black pudding is a particularly famous and highly regarded variety.
• ✓Serve as a crucial component of a traditional Full English breakfast.
• ✓Black pudding can be fried, grilled, or even added to other dishes like stews or pies for extra flavour.

🔄 Variations

• Bury black pudding is another well-known regional variation.
• Scottish black pudding often includes different proportions of ingredients or additional spices.

🥗 Nutrition

Per serving