Black Pudding

Ingredients

• •4 cups fresh pigs blood
• •1½ cups steel-cut oatmeal
• •2 cups finely diced pork fat
• •1 large yellow onion
• •1 cup milk
• •1½ teaspoons freshly ground black pepper
• •1 teaspoon ground allspice

Cooking Instructions

1. 1.

   1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.

   5 min

2. 2.

   2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.

   15 min

3. 3.

   3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.

   60 min

4. 4.

   4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

   10 min