Black Pudding

Black Pudding
Thinkstock/iStockphoto

 

With meats like venison and rabbit hard to come by, the lower class of Ireland would make the most out of the meat they had, even down to the last drop of blood. When pig and cattle were introduced to their diet, the Irish figured out that the blood and fat of these animals could be used for pudding that would keep throughout the harsh winter. Black pudding remains the centerpiece of a traditional Irish breakfast, which typically features various vegetables, soda bread, breakfast meats, and potatoes as well. 

10
Servings
178
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  seasoned breadcrumbs
  • 1/2  Cup  nonfat milk, at room temperature
  • 1/2  Cup  fresh pig's blood
  • 1  Pound  cooked barley
  • 1  Pound  fresh pork liver, ground
  • small onion, chopped
  • 2  Teaspoons  pepper
  • 2  Tablespoons  dried thyme
  • 1 1/2  Teaspoon  salt
  • 1/2  Teaspoon  allspice
  • Sausage casings
  • All-purpose flour, for frying
  • 2  Tablespoons  olive oil

Directions

 

Preheat the oven to 350 degrees.

Soak the breadcrumbs in the milk. Add the blood and stir. Slowly add the rest of the ingredients and mix well.

Tie 1 end of the sausage casing together in a knot and, using a funnel, fill the casing with the sausage mixture. Knot the other end when the casing is full.  

In a baking pan filled with a ½ inch of water, coil the sausage together and cover with foil. Place in the oven and cook until firm, about 45 minutes. To serve, cut the sausage into pieces and dip into the flour. Heat the olive oil in a skillet and fry the sausages until the outer layers are crispy.  

Nutritional Facts

Total Fat
6g
9%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
161mg
54%
Carbohydrate, by difference
19g
15%
Protein
14g
30%
Vitamin A, RAE
2498µg
100%
Vitamin B-12
8µg
100%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
93µg
100%
Calcium, Ca
109mg
11%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Folate, total
104µg
26%
Iron, Fe
13mg
72%
Magnesium, Mg
37mg
12%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
2mg
40%
Phosphorus, P
163mg
23%
Riboflavin
1mg
91%
Selenium, Se
35µg
64%
Sodium, Na
182mg
12%
Water
118g
4%
Zinc, Zn
4mg
50%

Pudding Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Pudding Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Pudding Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.