Black Pudding

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

Calories: 190

Servings: 10

Prep time: 30 minutes

Cook time: 40 minutes

Meats	Metric	US
pork blood	500 g	1.10 lb.
diced fat (beef suet, pork belly, fat trimmings)	250 g	0.55 lb.
cooked oatmeal, barley or both	250 g	0.55 lb.

Ingredients per 1000g (1 kg) of meat

salt	21 g	3 ½ tsp.
black pepper	2.0 g	1 tsp.
mace	1.0 g	½ tsp.
ground coriander	2.0 g	1 tsp.
onion, finely chopped	30 g	½ small onion

Instructions

Mix diced fat with blood and other ingredients.
Stuff loosely into 32 - 36 mm hog casings. Make 12” rings.
Cook in a hot water at 176° F (80° C) 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.
Store in refrigerator.

Notes

The color of the sausage should be dark brown or black, with white pieces of fat.

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 70°F (21°C). Pork flare is the fat found around intestines, stomach, heart or kidneys. Pork belly fat is the softest of the three.

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