Easy BLOOD SAUSAGE/BLACK PUDDING Recipe - Halloween Special | Salty Tales

pork blood

🥗Healthier: beef blood

💰Cheaper: chicken blood

Beef blood is more accessible, while chicken blood is often less expensive.

pork fat

🥗Healthier: chicken fat

💰Cheaper: vegetable oil

Chicken fat is leaner, and vegetable oil is cost-effective.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein, while rice is often cheaper.

pork meat

🥗Healthier: turkey meat

💰Cheaper: chicken meat

Turkey meat is leaner, and chicken is usually less expensive.

Chop 3 large onions into small pieces and place them in a large bowl.

Grind the pork belly using a meat grinder with a large hole plate.

Add the pork blood to the ground pork belly gradually while mixing to achieve a consistent texture.

Prepare the sausage casing by tying one end in a knot and filling it with the mixture, ensuring not to overstuff it.

Tie off the other end of the filled casing securely with a knot.

Fill a pot with water and add about 2 tablespoons of salt.

Use a needle to poke holes into the sausages to allow air to escape during cooking.

Place the sausages in the salted water and cook for about 1 hour, monitoring the water temperature to keep it below 180 degrees Fahrenheit.

After cooking, remove the sausages from the water and let them cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level: