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Black Pudding Recipe

This is generally made with pig's blood in England and sheep's blood in Scotland and some parts of Ireland. Irish blood pudding is generally padded out with barley, which might not suit all tastes


- 2½ pints (1.5 litres) pig's/sheep's blood

- 1½ lbs (700g) onions, chopped

- 1½ lbs (700g) pork fat - flair fat if possible - cut into very small dice

- 13 fl oz (750 ml) thick cream or evaporated milk

- 2 oz (50 g) fresh breadcrumbs

- 1 oz (25 g) salt

- ½ teaspoon quatre- épice (7 parts allspice; 1 part each nutmeg, cloves, & cinnamon

- 1 level teaspoon (5 ml) brown sugar

- a little chopped parsley, chives or sage - to taste

- 2 tablespoons (30 ml) rum - optional


- Put the breadcrumbs to soak in the cream.

- Add the seasonings to the blood.

- Cut the fat into very small dice, and fry about ¼ lb in a large heavy pan. When the lard runs out, add the chopped onions and cook them slowly without letting them catch. They should melt rather than fry.

- When they are ready mix in the rest of the fat, and the cream and breadcrumb mixture.

- Stir it well together and pour in the blood, still stirring.

- Bake in a very slow oven until set, in a shallow greased tray or fill sausage skins (easily obtained from butchers who make their own sausages) and poach in barely simmering water for about 20 minutes - pricking them carefully as they rise to the surface.

They are cooked when any liquid coming from them when pricked is brown and not red.

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