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
1443
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
  • 1 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.  

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.

Nutritional Facts

Total Fat
117g
100%
Sugar
2g
N/A
Saturated Fat
41g
100%
Cholesterol
371mg
100%
Protein
59g
100%
Carbs
35g
12%
Vitamin A
2974µg
100%
Vitamin B12
14µg
100%
Vitamin B6
1mg
66%
Vitamin C
14mg
23%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
7%
Vitamin K
14µg
17%
Calcium
150mg
15%
Fiber
3g
13%
Folate (food)
126µg
N/A
Folate equivalent (total)
167µg
42%
Folic acid
24µg
N/A
Iron
15mg
85%
Magnesium
74mg
18%
Monounsaturated
53g
N/A
Niacin (B3)
22mg
100%
Phosphorus
703mg
100%
Polyunsaturated
13g
N/A
Potassium
1059mg
30%
Riboflavin (B2)
2mg
100%
Sodium
688mg
29%
Thiamin (B1)
2mg
100%
Zinc
8mg
56%

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