Posted By Ingrid Turner on Mar 15, 2014 in English, Ethnic Foods, Featured, How To Cook, Irish, Main Dishes, Pork, St. Patrick's Day, Western European Food | 0 comments

Black Pudding, also referred to as blood pudding is a type of sausage that has existed in the civilized, and not so civilized, world for a very long time.

As long as humans have kept animals to eat and for clothing, they have been making some style of black pudding.

Apparently, according to research, the first known mention of black pudding in 800 BC was referred to in Homer’s The Odyssey.

Traditionally a British dish, black pudding is also revered in Ireland. This could be the perfect addition to a St. Patrick’s Day feast.

Personally, I am very fond of black pudding, but my family doesn’t seem to have a fondness for it. It is usually made on farms during pig slaughtering time as it requires pig blood, although blood from other animals is also acceptable.

These days I am quite happy to purchase my blood pudding from a deli, but if you want to make your own, this recipe is very good.

How to Make Black Pudding Sausage:

This recipe is for black pudding sausage, but if you don’t want to or don’t know how to fill casings, when the blood pudding is cold and firm, it can be sliced as is and fried.

Type: Main Dish Recipe

Prep Time: 25 min
Cook Time: 20 min
Yields: about 3 – 4 lbs sausage

Ingredients:

1 1/2 quarts of pig’s blood
18 oz bread crumbs – whole grain preferred
3/4 lb suet
salt & pepper – to taste
1 1/2 quarts whole milk
1 3/4 cups barley – cooked
1 1/2 cups rolled oats
1 oz ground mint
1/2 tsp cayenne pepper
1 tsp allspice
1/2 lb – 3/4 lb natural casings – available from your butcher

Instructions:

In a large bowl, combine and mix all ingredients.
Pour into a very large stock pot and bring to a boil at medium high heat.
Pour into a large, shallow container, re-season to taste.
Refrigerate till cooled enough to handle and has become firm.
Rinse casings, and attach one your sausage machine. Make a knot at the end of the casing.
Fill the meat reservoir with the blood pudding and keep filling it as you turn the handle and the casings become almost full. When the casing is nearly full, make a knot to hold the pudding inside the casing. Continue to fill the casings as long as the pudding and casings last.

My parents used to keep the sausage refrigerated or frozen depending on how much was made.

The sausages can be fried or baked to desired doneness. After they are cooked, the black pudding sausages can be eaten hot or cold and stored as mentioned, refrigerated or frozen.

If you don’t make sausages from the black pudding, the chilled and firm pudding can be cut into pieces or slices and fried.