Real Recipes From Real Home Cooks ®

english black pudding

(1 rating)
Recipe by
Cindee Vett
Eugene, OR

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 rating)

Ingredients For english black pudding

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

How To Make english black pudding

  • 1
    Bring 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.

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