Make Black Pudding (Blood Sausage)... Like a Viking!

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.

Soak 1 cup of oats in water overnight.

In a bowl, combine soaked oats, 1/2 cup cooked cooled barley, and finely chopped onion.

Cut 100 grams of pork fat into cubes and add to the bowl.

Season with 3 teaspoons each of salt and pepper, 1 teaspoon each of ground coriander and mustard seeds, and 1 teaspoon each of fresh chopped thyme and savory.

Mix everything together well.

Add 300 mL of pig's blood to the mixture (if using dried blood, mix 50 grams with 250 mL of cold water first).

Mix until fully combined.

Prepare sausage casing by attaching it to a sausage horn or funnel and tying a knot at the bottom.

Stuff the mixture into the casing, avoiding overfilling.

Tie the end of the casing and cook in hot, but not boiling water, aiming for around 80 degrees Celsius.

Cook for 60 minutes, then let cool fully before slicing.

Fry slices in butter for several minutes, turning halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens