How Black Pudding Is Made In England | Regional Eats

pig's blood

🥗Healthier: beef blood

💰Cheaper: pork broth

Beef blood is leaner, while pork broth offers a similar flavor base.

oatmeal

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a protein-rich alternative, while barley is often less expensive.

Start with a dry mix of pig blood, seasoning, rusk, and oatmeal.

Cook barley and pork fat for one hour.

Mix onion and water in a giant container.

After cooking, add the barley and pork fat to the dry mix.

Use a motor to whisk the mixture at 4,500 revolutions per minute to rehydrate the product, creating a gravy consistency.

Check the weight of the barley to ensure it has swollen to about 10 kilos after cooking.

Add the cooked barley and fat into the mix gently to avoid breaking the fat pieces.

Stuff the mixture into natural casings made of beef intestine using a portioning-control machine.

Tie off the casings with string to secure the portions.

Cook the black pudding until it turns from grayish to black, indicating it is done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens