Black Pudding is a classic British and Irish blood sausage made with fresh pork blood, pork fat, oats, and aromatic spices. It has a rich, savory flavor and a firm yet crumbly texture. Traditionally sliced and pan-fried, it’s an essential part of a Full English or Full Irish Breakfast.
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours
Servings: 12 slices
Ingredients
- 2 cups (475 ml) fresh pork blood, strained
- 14 oz (400 g) pork back fat, diced
- 2 cups (180 g) pinhead oats or steel-cut oats
- 1 medium onion, finely minced
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground white pepper
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon dried thyme
- ½ teaspoon dried marjoram (optional)
Equipment
- Natural pork sausage casings (optional)
- Large saucepan
- Mixing bowl
- Sausage stuffer (if using casings)
Instructions
Step 1: Cook the Oats
Bring 4 cups of water to a boil. Add the oats and cook until tender but not mushy, about 20–25 minutes. Drain well and let cool.
Step 2: Prepare the Pork Fat
Place the diced pork fat in simmering water for about 10 minutes. Drain thoroughly and allow it to cool.
Step 3: Mix the Ingredients
In a large bowl combine:
- Pork blood
- Cooked oats
- Pork fat
- Onion
- Salt
- Black pepper
- White pepper
- Allspice
- Nutmeg
- Thyme
- Marjoram
Mix gently until everything is evenly incorporated.
Step 4: Fill the Casings
Rinse the natural casings well.
Using a sausage stuffer, fill the casings without packing them too tightly. Twist into 6-inch (15 cm) links.
If you prefer, pour the mixture into lightly greased pudding molds instead of casings.
Step 5: Cook
Bring a large pot of water to 176–185°F (80–85°C). Do not boil.
Poach the black pudding gently for 45–60 minutes, until fully set.
Step 6: Cool
Transfer immediately to a bowl of ice water for several minutes.
Allow to cool completely before refrigerating.
Step 7: Slice and Fry
Cut into ½-inch (1 cm) slices.
Heat a skillet over medium heat with a little butter or oil.
Cook each slice for 3–4 minutes per side until crisp on the outside and heated through.
Serve immediately.