Homemade Black Pudding

Ingredients

• 500g (1.1 lb) fresh pig's blood 500g (1.1 lb) fresh pig's blood
• 250g (8.8 oz) pork fat, finely chopped 250g (8.8 oz) pork fat, finely chopped
• 150g (5.3 oz) steel-cut oats 150g (5.3 oz) steel-cut oats
• 1 large onion, finely chopped 1 large onion, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Hog casings, soaked in water (optional) Hog casings, soaked in water (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 15g (total), 2g (sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the fresh pig's blood, pork fat, steel-cut oats, chopped onion, salt, black pepper, nutmeg, cloves, thyme, and cayenne pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   If using hog casings, rinse them thoroughly under cold water and then soak them in water for about 30 minutes to soften.
3. 3.
   If not using casings, you can shape the mixture into small patties or cook it in a loaf pan.
4. 4.
   If using casings, carefully thread the soaked casings onto a sausage stuffer or a piping bag fitted with a large nozzle. Fill the casings with the black pudding mixture, tying off the ends to create individual sausages.
5. 5.
   Bring a large pot of water to a gentle simmer. Place the black pudding sausages in the pot and cook for about 1 hour, or until firm and cooked through.
6. 6.
   Once cooked, remove the black pudding from the pot and let it cool slightly before slicing and serving.

Treat your ingredients with care...

• Pork fat — Make sure to finely chop the pork fat to ensure even distribution throughout the black pudding mixture.
• Steel-cut oats — Use steel-cut oats for their distinct texture. Avoid using instant oats as they will result in a different consistency.
• Fresh pig's blood — If fresh pig's blood is not available, you can use dried blood powder as a substitute. Follow the package instructions for reconstitution.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add a pinch of chili flakes.
• Serve black pudding with a side of caramelized apples or onions for a delicious flavor contrast.
• Black pudding can be enjoyed hot or cold. It can be pan-fried or grilled for a crispy exterior.
• If you prefer a smoother texture, you can blend the mixture in a food processor before stuffing it into casings.
• Store leftover black pudding in the refrigerator for up to 3 days or freeze it for longer storage.

Serving advice

Serve black pudding as part of a traditional English breakfast alongside bacon, eggs, grilled tomatoes, sautéed mushrooms, and baked beans. Alternatively, enjoy it sliced and served on a bed of creamy mashed potatoes with a side of green peas.

Presentation advice

To enhance the presentation, slice the black pudding into thick rounds and arrange them on a plate. Garnish with fresh herbs, such as parsley or thyme, and serve with a drizzle of balsamic glaze or a dollop of tangy mustard.