Caribbean Blood (black pudding) Sausage | CaribbeanPot.com

pork blood

🥗Healthier: beef blood

💰Cheaper: chicken blood

Chicken blood is more accessible and less expensive.

pork fat

🥗Healthier: olive oil

💰Cheaper: beef fat

Olive oil offers a healthier fat option.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat with fewer calories.

pork casings

🥗Healthier: collagen casings

💰Cheaper: synthetic casings

Collagen casings are easier to handle and often cheaper.

Soak natural sausage casings in water to soften them.

Chop scotch bonnet pepper, thyme, scallion, and shadow Benny finely.

Chop leaf lard into small pieces.

Strain the pig's blood to remove lumps.

Add onion powder, garlic powder, salt, and black pepper to the blood.

Mix in the finely chopped herbs and lard into the blood.

Break the day-old bread into small pieces and add to the mixture, ensuring even distribution.

Stuff the mixture into the prepared casings, tying off the ends securely.

Boil the sausages in water until firm, then cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level: