Black Pudding is a blood sausage, very popular in Northern England, Scotland & Ireland.

Home
Sausage Recipes

Black Pudding is a blood sausage, very popular in Northern England, Scotland and Ireland. Majority of sausage eating countries have a blood sausage based on pigs blood and most blood sausage recipes contain onion.

Black pudding - UK, pigs blood, pork fat and cereal (oatmeal and or barley)

Boudin Noir - France, pigs blood, pork fat, breadcrumbs

Blutworst - Germany, pigs blood, diced bacon and lungs, barley

Drisheen - Ireland, sheep blood, oatmeal or breadcrumbs

Kaszanka - Poland, pigs blood, lungs, liver, buckwheat grouts

Morcilla - Spain, pigs blood, pork fat, long grain rice

Navajo Indian - USA, sheep blood, cornmeal

In a blood sausage the blood is boiled so the sausage is already cooked and needs only to be reheated. Fried blood changes its color to dark brown - black and in some countries (England) black colorants like Black PN or Brilliant Black (E151) were added but these are no longer permitted in the EU.

Note: if sheep blood can be hard to obtain use pork, veal or beef blood.

1	meat selection	Pork Blood - 1 liter (1 kg). As it is not easy to buy blood the majority of sausagemakers buy dried blood and re-hydrate this with water. Diced fat (beef suet or pork flare fat or bacon fat) - 500g Suet is raw beef fat especially the hard fat found around the loins and kidneys. It is a solid at room temperature, and melts at about 21°C (70°F). Pork flare is the fat found around intestines, stomach, heart or kidneys. Yield: 2 kg (4.4 lbs)	salt	42 g	2 -1/3 Tbs
			black pepper	4.2 g	2 tsp
			ground mace	1.7 g	1 tsp
	ingredients		ground corriander seeds	1.8 g	1 tsp
			onions, finely chopped	68 g	2 onions
			previously cooked oatmeal, barley or both	375 g
2	mixing	Mix diced fat with blood and other ingredients.
3	stuffing	Stuff not too tightly into 32 - 36 mm hog casings. Make 12" rings.
4	cooking	Cook in a hot water at 80 C (176 F) for about 40 minutes. Any sausage that floats to the top should be pricked to remove air. Don't increase temperature as the casings may burst.
5	storing - in refrigerator
Notes	The color should be dark brown or black, with white pieces of fat.

Probably the oldest illustration depicting pig slaughtering in 1420 Europe. A man dressed inblue cuts the throat of a hog with a knife, his helper dressed in green collects the blood to be used later for making a blood sausage.