Scotch Black Pudding

Scotch blood sausage.

Pork blood500 g1.10 lb
Beef suet350 g0.77 lb
Rice50 g0.11 lb
Oatmeal, fine cut100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper4.0 g2 tsp
Allspice0.3 g1/8 tsp
Cinnamon0.5 g1/2 tsp
Cloves, ground0.2 g1/8 tsp
  1. Boil the rice.
  2. Grind suet with 1/4” (6 mm) plate.
  3. Mix everything together.
  4. Stuff loosely into 36 mm hog casings and tie off into 12” (25 cm) long rings.
  5. Cook in water at 80° C (176° F) for about 40 minutes. Cool in cold water, dry in air and refrigerate.
  6. Cook before serving.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs