Recipe by mollypaul
Black pudding, as made in the UK, is a blend of onions, pork fat, oatmeal, flavorings - and blood (usually from a pig). As long as animals have been slaughtered to provide food, blood sausages like black pudding have been in existence. Other varieties of blood sausage include blodpølse in Norway and Denmark, boudin noir in France, tongeworst (with added pigs tongues) in the Netherlands, zwarte pens or beuling in Belgium, blóðmör in Iceland, boudin rouge in Creole and Cajun areas of the US, morcela and chouriço de sangue in Portugal, morcilla in Spain and Latin America, krvavica in Eastern Europe, sângerete in Romania, prieta in Chile, rellena or moronga in Mexico, doi in Vietnam, ragati in Nepal, mustamakkara in Finland, verivorst and verikäkk in Estonia and kaszanka in Poland. Seasonings and fillers vary from maker to maker and country to country, but black pepper, cayenne pepper, mace, herbs, and coriander are frequently used flavorings. These are added to the blood, oatmeal and suet/fat mixture, which is used to fill the casings. Posted from an online source in response to a recipe request. It isn't an easily made recipe due to lack of sources for absolutely and pristinely fresh ingredients.
Top Review by French Tart
An excellent recipe Molly with good information in the introduction! I remember eating large slices of fried black pudding when I was VERY little - it was very spicy and quite fatty - but delicious!! The boudin we get in France, are also spicy but not quite as fatty. The annual competitions that are held between the British black pudding makers and the French black pudding makers are FAMOUS for their tension and rivalry!! I would love to attempt to make this recipe one day - I will see how I do with my fresh ingredients! The word pudding BTW, is derived from the French word Boudin - it is a phonemic translation that has evolved over the centuries! Thanks for posting this traditional recipe - it's lovely to see it on recipezaar! FT:-)
- 1 3⁄4 pints pork blood (or the blood from lamb or goose)
- 12 ounces suet, shredded
- 1 cup milk
- 2 ounces oatmeal
- 3 medium onions, peeled and chopped
- 1 tablespoon salt
- 1⁄2 teaspoon mixed herbs
- 1⁄2 teaspoon cayenne pepper
- 1 pinch nutmeg
Directions See How It's Made
- Pre-heat oven to 160°C/300°F/Gas Mark 2.
- Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
- Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
- Rinse under cool running water.
- To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
- If you spot any holes in the casing at this time, discard or cut the damaged bit off.
- Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
- Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
- Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
- Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
- Bake for 1½ hours.
- Allow to cool.
- Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.