Black Pudding: A simple 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.

Dice the back fat into small cubes, some for blending and some to keep chunky.

Add 600 G cooked pearled barley to a large bowl.

Add 300 G steel cut oats to the bowl.

Add 400 G back fat to the bowl, mixing in half and keeping the other half chunky.

Add 42 G plain salt and 100 G finely diced onion to the mixture.

Add spices: 4 G coriander, 2 G white pepper, 2 G all spice, and 0.5 G star anise.

Pulse the steel cut oats to make them finer before adding to the mixture.

Add 500 ml fresh pork blood to the bowl and mix thoroughly.

Add 100 G plain flour as a binder and mix well.

Soak fibrous casings in water to soften them.

Stuff the mixture into the casings using a hand stuffer.

Trim the casings and rinse them before cooking.

Cook in a water bath at 160°F for 2-3 hours or poach in water at 175-180°F for about 45 minutes until they reach an internal temperature of 160°F.

Cool the sausages in cold water after cooking, then hang to dry before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens