Black Pudding

Black Pudding
4 from 2 ratings
  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. 
  • 2 cup 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 teaspoon pepper
  • 2 tablespoon dried thyme
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • sausage casings
  • all-purpose flour, for frying
  • 2 tablespoon olive oil
  1. Preheat the oven to 350 degrees.
  2. Soak the breadcrumbs in the milk. Add the blood and stir. Slowly add the rest of the ingredients and mix well.
  3. 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.
  4. 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.