English Black Pudding
From tippystclair 17 years ago
- 140 minutes to make
- Serves 24
Black Pudding has been made and served across the UK and Europe for centuries. Don't let the ingredients put you off. It's a traditional breakfast accompaniment.
Ingredients
- 1 quart pig, lamb or goose blood shopping list
- 16 oz milk shopping list
- salt and pepper shopping list
- 1 lb. shredded suet shopping list
- 2 large onions, minced shopping list
- 1 oz oatmeal, toasted shopping list
- a length of sausage skin to stuff shopping list
How to make it
- Bring a large stewpot 3/4 full of water almost to a boil
- Pour the blood into a deep bowl
- Add 1 tsp salt, stirring constantly
- Strain with a seive
- Add milk, mix well
- Add suet, minced onions, toasted oatmeal, 1 tsp salt and 2 tsp black pepper and mix well
- Fill skins using a sausage stuffing machine or a funnel with a large opening, making the sausages the length you require. Do not overstuff or the sausages will burst when cooked
- Cut each sausage leaving a length of skin on each end in order to tie them off
- Put the finished sausages in the water for a few minutes
- Prick each sausage with a cooking fork and turn them in the water
- Cook gently for about 2 hours
- Remove from pot and hang to let cool
- When cool, slice and fry
- In Northumberland, Black Puddings used to be sent out as presents at Martinmas.
The Rating
Reviewed by 3 people-
I had something similar to this as past of an Irish breakfast. I was put off at first, but I have to admit I really did like it. Thanks for a great post!
greekgirrrl
in Long Island loved it
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" It was excellent "