Homemade Black pudding – recipesshubb

Homemade Black Pudding

Homemade Black Pudding is a rich, savory sausage with deep roots in traditional British and Irish cooking. Made from fresh pork blood, oats, fat, and warm spices, black pudding is known for its hearty texture and distinctive flavor. While it may seem intimidating to make at home, the process is surprisingly straightforward when broken down step by step.

This recipe honors classic preparation methods while remaining accessible for home cooks who want to preserve culinary tradition or explore nose-to-tail cooking.

What Is Black Pudding?

Black pudding is a type of blood sausage, traditionally made using pork blood, suet or fat, oats or barley, and seasoning. It has been a staple of rural kitchens for centuries, valued for its ability to use every part of the animal and provide a filling, nutritious food.

Served sliced and fried, black pudding is best known as part of a full breakfast, but it can also be used in stuffing, salads, or modern gourmet dishes.

Why Make Black Pudding at Home?

Authentic flavor: Better than store-bought
Traditional technique: Preserves culinary heritage
Custom seasoning: Adjust spices to taste
No preservatives: Pure, simple ingredients
Pride of craftsmanship: A true old-fashioned skill

Ingredients (Makes approx. 8–10 puddings)

1 liter (4 cups) fresh pork blood*
250 g (1 cup) pork fat or suet, finely diced
200 g (1½ cups) steel-cut oats or pinhead oatmeal
1 large onion, very finely chopped
2 tsp salt
1 tsp ground black pepper
½ tsp ground allspice
½ tsp ground nutmeg
½ tsp dried marjoram or thyme
Natural sausage casings (hog casings), soaked and rinsed

*Fresh blood should be mixed with a little vinegar or salt at collection to prevent clotting.

Equipment Needed

Large mixing bowl
Wooden spoon
Sausage stuffer or funnel
Large pot or stockpot
Cooking thermometer
Clean string

Instructions

Step 1: Prepare the Oats

Place the oats in a bowl and pour over just enough boiling water to cover. Let soak for 20–30 minutes, until softened but not mushy. Drain any excess liquid.

Step 2: Mix the Pudding Base

In a large bowl, combine the pork blood, soaked oats, diced fat, chopped onion, salt, pepper, allspice, nutmeg, and herbs. Stir slowly but thoroughly until evenly mixed.

The mixture should be pourable but thick. Adjust with a little water if needed.

Step 3: Fill the Casings

Using a sausage stuffer or wide funnel, carefully fill the prepared casings with the mixture. Do not overfill—leave room for expansion. Tie off ends securely with string.

Prick the sausages gently with a needle to release trapped air.

Step 4: Poach the Black Pudding

Bring a large pot of water to 80–85°C (175–185°F)—do not boil.

Carefully lower the sausages into the water and poach gently for 40–45 minutes, turning occasionally. The puddings are cooked when firm to the touch.

Step 5: Cool and Store

Remove the puddings and allow them to cool completely. Once cooled, they are ready to use or store.

How to Serve Black Pudding

Black pudding is usually sliced and pan-fried until crisp on the outside and soft inside. Popular serving ideas include:

Full English or Irish breakfast
With mashed potatoes and onions
Crumbled into stuffing or salads
Paired with apples or caramelized onions
Served with scallops in modern cuisine

Tips for Success

Never boil: Boiling will burst the casings
Stir gently: Prevents air bubbles
Use fresh blood: Essential for flavor and texture
Season well: Blood needs assertive seasoning
Let rest overnight: Flavor improves after chilling

Variations

Scottish Style: Use barley instead of oats
Spiced Version: Add cloves or coriander
Apple Black Pudding: Add finely diced apple
Lean Version: Reduce fat slightly (texture will change)
No Casing Version: Cook in loaf tins in a water bath

Storage & Freezing

Refrigerator: Up to 5 days, well wrapped
Freezer: Up to 3 months, uncooked or cooked
Reheating: Fry gently or warm in the oven

Nutritional Notes

Black pudding is rich in:

Iron
Protein
Vitamin B12

It is energy-dense and traditionally eaten in moderation as part of a balanced meal.

Why This Recipe Works

The balance of oats and fat gives black pudding its signature texture, while slow poaching ensures even cooking without splitting. Traditional spices enhance the natural richness of the blood, creating a savory, satisfying result that reflects centuries of culinary wisdom.

Final Thoughts

Making Homemade Black Pudding is a rewarding experience that connects you to traditional cooking methods and flavors rarely found in modern kitchens. While it requires care and respect for the ingredients, the result is a deeply flavorful, authentic food that honors nose-to-tail cooking at its best.