How To Make Black Pudding.Blood Sausage.

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 500 g of oats overnight.

Boil 500 g of pear barley for 40 minutes.

Dice 500 g of pork back fat into small pieces.

Render down about 100 g of pork fat in a pan.

Sweat down 3 diced onions in the rendered fat until translucent.

Boil a pot of water and add salt.

Blanch the pork back fat in boiling water for a couple of minutes until it turns pearly white.

Mix 250 g of dried pig's blood with 1.5 liters of cold water until lumps are gone.

In a larger pan, combine the rendered pork fat, onions, boiled pear barley, and soaked oats.

Cook the mixture gently for 15 minutes.

Prepare a seasoning mix with 20 g salt, 10 g ground coriander, 10 g dried sage, 10 g dried mace, and 10 g white pepper, then add to the mixture.

Add a splash of Brandy to the mixture and stir.

Stuff the mixture into hog casings using a funnel, ensuring there are no air bubbles.

Tie off the ends of the casings and create links by tying string between them.

Cook the sausages in water at 170-180°F for about 20 minutes, pricking them with a pin after 10 minutes to release pressure.

Prepare a blood cake by placing some mixture in a greased tray and cooking it in a bain-marie in the oven at gas mark 3.

Cooking Techniques

Equipment Needed

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Dietary

Allergens