Recipe

English Black Pudding Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 3 months, 2 weeks ago Black Pudding has been made and served across the UK and Europe for centuries. Don't let the ingredients put you off. It's a traditional breakfast accompaniment. Prep:60m Cook:140m Servings:24	Tippystclai
	an engllish and european breakfast favorite

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Ingredients

1 quart pig, lamb or goose blood

16 oz milk

salt and pepper

1 lb. shredded suet

2 large onions, minced

1 oz oatmeal, toasted

a length of sausage skin to stuff

Directions

Bring a large stewpot 3/4 full of water almost to a boil

Pour the blood into a deep bowl

Add 1 tsp salt, stirring constantly

Strain with a seive

Add milk, mix well

Add suet, minced onions, toasted oatmeal, 1 tsp salt and 2 tsp black pepper and mix well

Fill skins using a sausage stuffing machine or a funnel with a large opening, making the sausages the length you require. Do not overstuff or the sausages will burst when cooked

Cut each sausage leaving a length of skin on each end in order to tie them off

Put the finished sausages in the water for a few minutes

Prick each sausage with a cooking fork and turn them in the water

Cook gently for about 2 hours

Remove from pot and hang to let cool

When cool, slice and fry

In Northumberland, Black Puddings used to be sent out as presents at Martinmas.

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Comments

greekgirrrl 3 weeks, 3 days ago said:
I had something similar to this as past of an Irish breakfast. I was put off at first, but I have to admit I really did like it. Thanks for a great post!

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