Black Pudding (Irish)
Black Pudding (Irish) recipe
Yield
8 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pigs' liver
|
* |
| 680.4 | g |
lard
unrendered, chopped |
|
| 3468 | ml/g |
pigs' blood
|
* |
| 907.2 | g |
bread crumbs
|
|
| 115.6 | ml/g |
oatmeal
|
|
| 1 | medium |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
allspice
|
|
| 1 | x |
sausage casing
|
* |
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.
