Black Pudding Recipe

Toast oatmeal (optional)

Preheat a dry skillet over medium heat. Add the oatmeal and toast, stirring frequently, until aromatic and slightly darker, about 4–6 minutes. Remove from heat and set aside to cool. Toasting improves flavor but can be skipped.

In a medium saucepan melt 1 tablespoon butter or a little oil over medium heat. Add the finely chopped onion and a pinch of salt. Sweat the onion gently until soft and translucent, about 6–8 minutes. Allow to cool slightly.

In a large mixing bowl combine the pork blood and the milk. Whisk gently to combine. If the blood is in clots, strain through a fine sieve while pressing with a spatula to get a smooth liquid.

Stir in the toasted (or raw) oatmeal, cooled softened onions, diced pork fat, chopped suet, chopped parsley and thyme, ground allspice, black pepper, salt, and optional chili. Add the torn bread pieces if using. Mix thoroughly so the oats and fat are evenly distributed. The mixture should be thick but still spoonable; if it feels too stiff add up to 50 ml more milk.

Taste a small spoonful by frying a teaspoonful in a skillet (optional) to check seasoning. Adjust salt and pepper as needed.

If using natural hog casings: rinse thoroughly under cold water, flush interior, and soak in warm water for 30 minutes. Keep them in water until ready to fill. If using cloth/muslin: wash and scald, then butter the inside lightly to prevent sticking.

Cut casings into lengths about 20–25 cm (8–10 in) if making individual puddings, or leave longer for 1–2 large puddings. Tie one end of each casing firmly with cooking twine to form a sealed pouch, leaving a tail for tying after filling.

Fit a wide funnel or a sausage stuffer to the casing opening. Fill each casing gently with the pudding mixture, taking care not to overfill — leave about 2–3 cm (1 in) headspace because oats expand. Tap the stuffed casing lightly to remove air pockets and tie the open end securely with twine. Tie additional ties every 5–6 cm for individual portions if desired.

Bring a large pot of water to a gentle simmer (not a rolling boil) and add a pinch of salt. Lower the puddings into the water, supporting them so they don’t rub vigorously against the pot. Simmer gently for 1 hour 15 minutes to 1 hour 30 minutes for medium-sized puddings (adjust time for size: larger may need up to 2 hours; small 30–45 minutes). Keep the water at a steady simmer — bubbles should not violently agitate the casings.

After cooking, remove puddings carefully and place them on a tray to cool. When cool enough to handle, prick each pudding in a few places with a needle to release any steam and let them rest at room temperature, or refrigerate to firm up. If you used cloth, remove from cloth once cool; tighten ties to compact if desired.

Slice the pudding into 1–1.5 cm (1/2 in) thick rounds. Heat a skillet over medium-high heat and add 1 tablespoon butter or oil. Fry slices for 2–3 minutes per side until crisp and browned on the outside and warmed through.

Serve hot as part of a cooked breakfast, with fried apples, mustard, or chutney, or slice and incorporate into other dishes. Leftover pudding keeps refrigerated for up to 4 days or can be frozen for up to 3 months (slice before freezing for convenience).