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 culinary experience.

• 200 g pork blood
• 100 g pork fat
• 100 g oatmeal
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon thyme
• 1 onion medium onion
• 1 cup water

Method

1. 1

   In a large bowl, combine the pork blood, minced pork fat, and water. Mix well until combined.

2. 2

   Add the finely chopped onion, oatmeal, salt, black pepper, and thyme to the mixture. Stir until all ingredients are evenly distributed.

3. 3

   Prepare sausage casings (if using). Rinse them thoroughly and soak in water for about 30 minutes.

4. 4

   Fill the casings with the black pudding mixture, being careful not to overfill. Tie the ends securely.

5. 5

   Bring a large pot of water to a boil, then reduce to a gentle simmer. Place the black pudding sausages into the water and cook for about 20 minutes.

6. 6

   Remove the sausages from the pot and let them cool slightly. They can be sliced and grilled or fried until crispy before serving.

7. 7

   Serve hot with your choice of accompaniments, such as fried eggs or baked beans.