Blood Pudding Recipes

BLOOD PUDDING

Blood Pudding image

And now... the best recipe for Blood Pudding ever!

Provided by Efrosia

Categories Pork

Time 2h30m

Yield 8

Number Of Ingredients 6

Ingredients

pork livers - 2 lb (1 kg)
bacon - 2 lb (1 kg)
pork - 2 lb (1 kg)
onions - 3.5 oz (100 g) old
black pepper - 10 peppercorns
rice - 1 1/5 cups (300 g)

Steps:

Put the livers to boil with the onions . When ready, remove and chop finely. Chop the bacon and lean pork finely. Boil the rice to a semi-cooked state.
Salt all of these ingredients and sprinkle them with coarsely ground black pepper. Fill the intestines with the mixture. Tie off the ends of the blood sausages, pierce with a needle and put them to boil in the same water in which you boiled the livers.
Put a plate on the top that presses down and flushes the sausages with the broth. Once the blood sausages soften, remove them and drain of the broth and oil. Once cool, store them in a cool place, but not in the refrigerator.
Serve with red wine and a coarse bean salad .

BLACK PUDDING

Black Pudding image

Provided by David Bowers

Categories Pork Breakfast Bake Fry St. Patrick's Day Oatmeal

Yield Makes about 3 pounds

Number Of Ingredients 8

Ingredients

4 cups fresh pig's blood
2 1/2 teaspoons salt
1 1/2 cups steel-cut (pinhead) oatmeal
2 cups finely diced pork fat (or beef suet), finely chopped
1 large yellow onion, finely chopped
1 cup milk
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground allspice

Steps:

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.
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.
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.
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.

BLACK PUDDING - BLOOD SAUSAGE (NO CASINGS)

Black Pudding - Blood Sausage (No Casings) image

Black pudding, as made in the UK, is a blend of onions, pork fat, oatmeal, flavorings - and blood (usually from a pig). As long as animals have been slaughtered to provide food, blood sausages like black pudding have been in existence. Other varieties of blood sausage include blodpølse in Norway and Denmark, boudin noir in France, tongeworst (with added pigs tongues) in the Netherlands, zwarte pens or beuling in Belgium, blóðmör in Iceland, boudin rouge in Creole and Cajun areas of the US, morcela and chouriço de sangue in Portugal, morcilla in Spain and Latin America, krvavica in Eastern Europe, sângerete in Romania, prieta in Chile, rellena or moronga in Mexico, doi in Vietnam, ragati in Nepal, mustamakkara in Finland, verivorst and verikäkk in Estonia and kaszanka in Poland. Seasonings and fillers vary from maker to maker and country to country, but black pepper, cayenne pepper, mace, herbs, and coriander are frequently used flavorings. These are added to the blood, oatmeal and suet/fat mixture, which is used to fill the casings. Posted from an online source in response to a recipe request. It isn't an easily made recipe due to lack of sources for absolutely and pristinely fresh ingredients.

Provided by Molly53

Categories European

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 quarts pork blood (lamb or goose blood might also be used)
8 7/8 ounces bread, cut into cubes
1 1/4 quarts skim milk
1 lb cooked barley
1 lb beef suet
8 ounces oatmeal
1 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried mint, crumbled

Steps:

Place the bread cubes to soak in the milk in a warm oven, taking care not heat the milk beyond blood temperature.
Have the blood ready in a large bowl, and pour the warm milk and bread into it.
Stir in the cooked barley.
Grate the beef suet into the mixture and stir it up with the oatmeal.
Season with the salt, pepper and mint.
Have ready 2 or three large roasting pans. Divide the mixture between them that they are not more than 3/4 full.
Bake at 350F for about an hour or until the pudding is well cooked through.
Keep in the refrigerator.
When ready to cook, cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.

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