Black Pudding Recipe

If using fresh pork shoulder, cook it first: simmer in water with a pinch of salt until tender (about 45–60 minutes). Drain and finely dice or pulse briefly in a food processor so pieces are small but not puréed.

Soak rolled oats in the milk for 15–30 minutes until plumped. Stir occasionally.

Peel and finely chop the onions. In a frying pan, render the diced pork fat over medium heat until translucent and beginning to brown (5–8 minutes). Add the chopped onions and cook until soft and golden (6–8 minutes). Remove from heat and let cool slightly.

If using casings, rinse them thoroughly in cold water, then soak in warm water for 30 minutes. Run water through them to remove excess salt and check for holes.

In a large mixing bowl, combine the soaked oats and milk with the cooked diced pork shoulder and the rendered fat and onion mixture. Mix to combine and cool slightly so it won't clot the blood on contact.

Add the fresh pig's blood gradually, stirring constantly to incorporate and avoid lumps. Mix until uniform in color and texture.

Stir in the fresh breadcrumbs, salt, black pepper, allspice (or mace), nutmeg, and cayenne (if using). Taste a tiny spoonful by frying a pinch in a small pan (optional) to check seasoning, adjusting salt and pepper as needed. The mixture should be quite soft but hold together when dropped from a spoon.

If the mixture is too loose, add a little more breadcrumbs or oats; if too stiff, add a tablespoon of milk at a time. Keep mixture cool and work quickly to avoid coagulation of the blood before cooking.

For casings: Fit a sausage stuffer or funnel to your sausage machine. Lightly grease the inside of the casings with a little suet or vegetable shortening. Spoon or pump the pudding mixture into the casings, packing gently to avoid large air pockets. Leave about 5 cm (2 in) between links and tie off with kitchen string. Prick any large air bubbles with a butcher's needle to release air.

For tins: Grease the pudding/loaf tins or ramekins with the suet/shortening. Spoon the mixture into the tins, pressing down lightly so there are no large air pockets and leaving a small gap at the top for expansion. Cover each tin with foil, sealing edges well.

Poaching (for casings): Bring a large pot of water to a gentle simmer (do not boil vigorously). Prick the puddings lightly with a needle to prevent bursting. Lower the puddings into the simmering water, ensuring they are fully submerged—use a plate to keep them underwater if needed. Poach gently for 45–60 minutes depending on thickness, maintaining water temperature at a bare simmer (85–95°C / 185–203°F). Turn occasionally so they cook evenly. The puddings are done when firm to the touch and an internal temperature reaches 75–80°C (165–176°F). Remove carefully and cool slightly before refrigerating or slicing.

Oven method (for tins): Place the covered tins in a deep roasting tray. Pour hot water into the tray to come halfway up the sides of the tins (bain-marie). Bake in a preheated oven at 160°C (320°F) for 75–90 minutes, until the puddings are set and a skewer inserted comes out clean. Remove from the water bath and cool slightly before unmolding.

If you used casings, allow puddings to cool to room temperature, then refrigerate to firm up for at least 2–4 hours (overnight is best). For tins, cool and refrigerate similarly. Chilled puddings slice more cleanly.

To serve traditionally: slice 1–1.5 cm thick pieces. Fry in a little butter or oil over medium-high heat for 2–3 minutes each side until crisp at the edges and warmed through. Serve with fried apples, mustard, or as part of a full breakfast.

Leftovers: store refrigerated for up to 4 days or freeze slices for up to 3 months. Reheat gently in a pan or oven.