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An Irish form of black/blood pudding - particularly popular in county Cork - originally, it was made from cow's or sheep's rather than the more usual pig's blood.
Still often made on the farm for home consumption, when a cow might be bled from the neck while alive, and an 'instant' pudding made. Nowadays pig's blood is more often used.
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Mix together two parts blood (well-salted to keep it liquid), to one part cream or full-cream-milk – say 600ml/1 pint in all.
Add a handful of fresh breadcrumbs or oatmeal, a generous grind of pepper, a big pinch of ground mace and a sprig of tansy or thyme.
It can either be put into sausage casing or the mixture poured into a gratin dish, made into a bain marie within a roasting tray. Cook in a moderate oven – 150°C/300°F/Gas 2 - for about an hour.
It can then be eaten warm, or left to get cold.
Then it is sliced and either fried or grilled, often with eggs and bacon