English Black Pudding

English Black Pudding Recipe

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Cindee Vett


Found this on a U.K website and thought I would share. I have never been brave enough to try this but my husband loves it.

★★★★★ 1 vote


1 qt
pig, lamb or goose blood
16 oz
1 lb
shredded suet
2 large
onions, minced
1 oz
oatmeal, toasted
1 tsp
2 tsp
black pepper
a length of sausage skin to stuff


1Bring a large stewpot 3/4 full of water almost to a boil
Pour the blood into a deep bowl
Add 1 tsp salt, stirring constantly
Strain with a seive
Add milk, mix well
Add suet, minced onions, toasted oatmeal, 1 tsp salt and 2 tsp black pepper and mix well
Fill skins using a sausage stuffing machine or a funnel with a large opening, making the sausages
the length you require. Do not overstuff or the sausages will burst when cooked
Cut each sausage leaving a length of skin on each end in order to tie them off
Put the finished sausages in the water for a few minutes
Prick each sausage with a cooking fork and turn them in the water
Cook gently for about 2 hours
Remove from pot and hang to let cool
When cool,slice and fry.

About English Black Pudding