Black Pudding (Irish)
Black Pudding (Irish) recipe
Yield
8 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | pigs' liver | * |
| 1 ½ | pounds |
lard
unrendered, chopped |
|
| 120 | ounces | pigs' blood | * |
| 2 | pounds | bread crumbs |
|
| 4 | ounces | oatmeal | |
| 1 | medium |
onions
chopped |
|
| 1 | teaspoon | salt |
|
| ½ | teaspoon | allspice |
|
| 1 | x | sausage casing | * |
Trans-fat Free, High Fiber
Directions
Black pudding (blood sausage) is always served with an Irish "fry." These days the home preparation of black pudding may be impractical due to the challenges of procuring fresh pig's blood and suitable casings.
Stew the liver in boiling salted water until tender. Remove the liver, and mince (finely chop).
Reserve cooking liquid. Mix all ingredients in large bowl, stirring until thoroughly blended.
Fill casings with the mixture. Tie off in one-foot loops.
Steam for 4 to 5 hours. Leave until cold.
Cut into ½ inch slices as required and fry in hot fat on both sides until crisped.
Serve as desired with streaky bacon, fried egg, baked beans, etc.
Comments
how do i prepare it without the casing? just can't afford a machine and hard to find dry intestines here.
Maybe attempt to wrap in cheesecloth? Or other steam-able casing/dish/container?
I love a good black pudding , I have been eating it in all sorts of manifestations for over 65 years
Disgusting!!
LOL!!!!
Rather eat bugs in the New World Order???
You get hungry enough, you won't be turning your nose up...
I’m American and I like black pudding. If you looked at what goes into mist of the food you purchase at the grocery store you probably wouldn’t eat half of it. Black pudding is better for you than the high fructose corn syrup that are in a great many American foods.
Pigs blood? Wow!
How many servings is 8? How many pounds does this make???
Yum!
I have a farm that will save back pigs blood and freeze immediately. Will freshly frozen pigs blood work?
Yes I use frozen all the tjme
Above. ‘‘Tis not ideal. I think the blood would curdle.
The blood does not curdle unless you cook it before freezing. We are in Norway and the only blood you can find easily is frozen and it works just fine if you thaw it.
Sounds a lot like blood sausage that the Portugese make.
this is realy gross
This doesn't seem that bad, y'all are just babies :((
*Really
I have had this and it is one of my favorite breakfast foods! I wish restaurants would make it here in the US.
I made Lancashire black pudding in Australia and could only get frozen pig’s blood which is definitely not ideal but it turned out very good and even converted people who previously did not like it 25
Delicious treat! Stewardship from tail to snout.
Nom nom nom. l grew up on it in the long ago, and still eat it daily when l'm home.
my favourite !!!! delicious. Stir in some soaked pearl barley. Planty of black pepper.
While steaming all of the sausages broke do you have any suggestions for the next time I make these.
Is 120 oz pig's blood is three and a half cups? If so, that seems like a small amount next to 2 pounds of bread crumbs. Anyways, my bp came out very dry. I am thinking too much in the way of bread crumbs.
There are 8 ozs in a cup
120 ozs divided by 8 = 15 cups
3 1/2 cups = 28 ozs
Fantastic site
Black pudding bangers and back bacon! ‘Em Em Em
Just traveled to Ireland. I fell in love with Black Pudding. I ate it every day I was on that beautiful Island. I must find a way to get pigs blood here in the states.
My mother and I recently took a trip to Ireland. I never thought in a million years that I would ever eat, much less like anything of the sort. But it was actually delicious with no hint of blood or an Irony or metallic tast. I'm sold!!! Loved it!! Delicious!!! Now I am trying to find all the ingredients and recipes to make both white and black pudding!!!
When I was a kid at our sheep and cattle ranch in Oregon, my Auntie Mary made black pudding. Can you use other kinds of blood?
I just got back from Ireland. I was so co. Mayo, Achill Island and had my first ever blood pudding with my breakfast. They even give you some brown sauce you can put on. When I asked the waitress what type of blood they use on their blood sausage, she stated sheep's blood. Either way, it was very good!
my grandparents were sausage makers by trade. Grandma, put the black pudding in cheese cloth ( maybe some old worn out dish towels too) . About 2 cups to a square of doubled over cheese cloth, tied with a string and boiled them ... not sure how long, but to a child it seemed like weeks. Sliced thin in the morning and fried/heated in a cast iron frying pan, OH MY !!