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

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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