Black Pudding

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

pork blood500 g1.10 lb.
diced fat (beef suet, pork belly, fat trimmings)250 g0.55 lb.
cooked oatmeal, barley or both250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt21 g3 ½ tsp.
black pepper2.0 g1 tsp.
mace1.0 g½ tsp.
ground coriander2.0 g1 tsp.
onion, finely chopped30 g½ small onion
  1. Mix diced fat with blood and other ingredients.
  2. Stuff loosely into 32 - 36 mm hog casings. Make 12” rings.
  3. 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.
  4. Store in refrigerator.

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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages