Black Pudding - Blood Sausage

Recipe by Molly53
READY IN: 2hrs
YIELD: 1 batch




  • 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.