Ingredients

How to make it

  • 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.

Reviews & Comments 2

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  • chefzilla 5 years ago
    Oh my lord I dont have the stomach for that.I wish I did so I could give it a taste.
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and 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!
    Was this review helpful? Yes Flag

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