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Black pudding is a type of sausage made with animal blood and fillers like oats, barley, and onions. It can be made as loose filling or stuffed into sausage casings and cooked by boiling or pan-frying. The type of animal blood used depends on availability.
There are several ways to make black pudding, usually depending on the particular recipe you’re following. In general, you’ll need an amount of animal blood, various fillers and condiments, as well as sausage casings and the equipment to fill them. You should also consider ways you can cook your pudding; cooking them in a pan over a double boiler is a popular approach, as is boiling them in a large pot of water. There are also recipes for black pudding that don’t call for sausage casings, but instead prepare the pudding as a loose filling.
Black pudding, also sometimes called blood pudding, is a type of sausage made with animal blood and a number of toppings and fillers. The type of animal blood you use depends on your preferences and what is available in your area. If you raise animals for slaughter, for example, you may be able to collect blood from them before eating, or if you take your animals to a slaughterhouse, then you can request that the blood be collected. Otherwise, you may be able to purchase blood for black pudding from a butcher or specialty food store.
Once you have the blood for your black pudding – pork, lamb and goose blood are all popular choices – then you should consider the fillers you will be using. Many recipes call for fillers such as oats, barley, breadcrumbs, and chopped onions that can be left raw or lightly sauteed. These are typically mixed with blood in a bowl and various seasonings and spices are then added to the mix. The seasonings you choose will depend on your preferences, although salt, pepper, mint, and cayenne pepper are all fairly common.
You will then need to decide whether you want to make traditional sausages or a loose filling. For a loose filling, you can take the black pudding mixture and cook it in a large pot or Dutch oven until cooked through, then serve the pudding in bowls or on plates. Traditional black pudding is made by stuffing sausage stuffing into cases, which can often be purchased from butchers. You may need a funnel or sausage stuffing equipment to make stuffing and preparing the sausages easier; once you’ve made your individual sausages, you can either boil them in water until cooked through or cook them in a pan partially submerged in a water bath. After cooking the sausages, black pudding is typically made by slicing the sausages and frying them in a skillet before serving.
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