Black Pudding

Savor the rich, earthy flavors of this traditional Black Pudding, a beloved dish in British cuisine. Perfect for a hearty breakfast or brunch, it combines pork blood, fat, and oatmeal for a unique treat that warms the soul.

• 500 g pork blood
• 250 g pork fat
• 100 g oatmeal
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon thyme
• 1 cup milk
• 1 unit natural hog casings

Method

1. 1

   Start by soaking the hog casings in cold water for about 30 minutes, then rinse them thoroughly.

2. 2

   In a large mixing bowl, combine the pork blood, finely chopped pork fat, and milk. Mix well until smooth.

3. 3

   Add the oatmeal, salt, black pepper, and thyme to the mixture. Stir until everything is well combined.

4. 4

   Carefully stuff the casings with the mixture, ensuring not to overfill. Tie off the ends securely.

5. 5

   Bring a large pot of salted water to a boil. Reduce heat to a simmer and gently place the stuffed casings into the water.

6. 6

   Simmer for about 30-40 minutes, ensuring the internal temperature reaches at least 70°C (158°F).

7. 7

   Remove the black puddings from the water and allow them to cool. Once cooled, slice and pan-fry them as desired for serving.

8. 8

   Serve warm, enjoy with a traditional Irish breakfast or as part of a brunch.