Black pudding is a rich, savory blood sausage that holds a cherished place in British and Irish cuisine. Often served as part of a full breakfast, this hearty dish is made from pork blood, suet, oats, and seasonings. Its earthy flavor and satisfying texture make it a favorite among food lovers looking to explore traditional recipes with deep cultural roots.
Black Pudding Recipe
Course: BreakfastCuisine: IrishDifficulty: Medium6
servings30
minutes1
hour280
kcalBlack Pudding Recipe
Ingredients
1 ½ cups fresh pig’s blood (or reconstituted dried blood)
1 cup steel-cut (pinhead) oats
1 cup beef or pork suet, finely chopped
1 medium onion, finely chopped
1 cup milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground allspice
½ teaspoon dried thyme
Natural sausage casings
Directions
- In a saucepan, bring the milk to a gentle simmer. Stir in the steel-cut oats and cook on low heat for about 10–15 minutes, stirring frequently until the oats are softened but not mushy. Remove from heat and let cool slightly.
- In a skillet, sauté the chopped onion in a bit of fat or oil until soft and translucent (about 5 minutes). Set aside to cool.
- In a large bowl, combine the cooked oats, sautéed onions, chopped suet, salt, pepper, and spices (like thyme or allspice). Mix well.
- Pour the pig’s blood into the mixture and stir thoroughly until everything is evenly combined. The mixture should be thick but pourable.
- Rinse the sausage casings thoroughly. Using a sausage stuffer or a funnel, fill the casings loosely with the mixture, tying off into 6–8 inch lengths. Don’t overfill, as the mixture expands slightly when cooking
- Bring a large pot of water to a gentle simmer (not a boil). Carefully place the puddings in the water and poach for about 45 minutes to 1 hour, turning occasionally. Make sure the water never boils—boiling can cause the casings to burst.
- Once cooked, remove the puddings and let them cool. They can be stored in the fridge for up to a week or frozen for longer storage.
- Slice into rounds and fry in a bit of oil until crispy on both sides. Traditionally served as part of a full English or Irish breakfast.
Recipe Video
Serving Suggestions
Black pudding is most famously served as part of a full English or Irish breakfast, alongside eggs, bacon, baked beans, grilled tomatoes, and toast. For a modern twist, try slicing and pan-frying it until crispy, then pairing it with:
- Poached eggs and sautéed spinach on sourdough toast
- Apple slices or chutney to balance its rich flavor
- Scallops for a gourmet surf-and-turf starter
- Mashed potatoes and caramelized onions for a rustic dinner plate
Its bold taste pairs wonderfully with earthy or slightly sweet accompaniments.
Savings Suggestions
Making black pudding at home is not only rewarding, but also budget-friendly:
- Buy suet and oats in bulk for significant savings if you plan to make larger batches.
- Use reconstituted dried blood if fresh pig’s blood is hard to source—it’s more economical and easier to store.
- Freeze leftovers in slices to extend shelf life and reduce waste.
- Substitute sausage casings with loaf pans or ramekins if you don’t want to invest in sausage-making tools.
These small tweaks can
help you enjoy traditional black pudding without stretching your budget.FAQs
Q: What is black pudding made of?
A: Black pudding typically includes pork blood, suet (animal fat), steel-cut oats, onions, and spices. It’s traditionally encased in natural sausage casings.
Q: Is black pudding safe to eat?
A: Yes, when properly cooked and handled, black pudding is safe and highly nutritious. Always ensure the internal temperature reaches a safe level when poaching.
Q: Can I make black pudding without blood?
A: While blood is essential to traditional black pudding, there are vegetarian versions that mimic its texture and flavor using ingredients like beetroot, barley, and black beans.
Q: How should black pudding be stored?
A: Store cooked black pudding in the fridge for up to one week or freeze slices for up to 3 months. Reheat by pan-frying or baking.
Q: Where can I buy blood or casings?
A: Local butchers or specialty online stores often supply fresh or dried blood and natural casings. Always check food safety regulations in your area.
