Black Pudding Blood Sausage
Indulge in the rich, savory flavors of traditional **Black Pudding Blood Sausage**, a classic dish beloved for its hearty texture and bold spices. Crafted from a combination of pork blood, finely diced pork fat, rolled oats, and aromatic seasonings like mace and allspice, this recipe delivers an authentic taste of comfort food with a gourmet twist. The sausages are gently simmered to perfection before being fried to crispy-on-the-outside, tender-on-the-inside perfection. With its robust flavor profile and versatility, this black pudding pairs beautifully with a classic breakfast spread or can elevate any rustic-inspired meal. Perfect for those looking to explore culinary traditions, this recipe is a must-try for adventurous cooks and food lovers alike.
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Recipe Information
Ingredients
- 500 ml Pork blood
- 250 g Pork fat (finely diced)
- 150 g Rolled oats
- 1 large Onion (finely chopped)
- 50 g All-purpose flour
- 10 g Salt
- 5 g Ground black pepper
- 2 g Ground mace
- 2 g Ground allspice
- 2 meters Pork casing
Instructions
Soak the pork casings in cold water for at least 30 minutes to soften them. Rinse thoroughly by running water through the casings to remove any residual salt and impurities, then set aside.
In a large bowl, combine the pork blood, finely diced pork fat, rolled oats, and finely chopped onion. Mix until well incorporated.
Add the all-purpose flour, salt, ground black pepper, ground mace, and ground allspice to the blood mixture. Stir thoroughly to ensure all the spices are evenly distributed.
Using a sausage stuffer, carefully fill the softened pork casings with the blood sausage mixture. Be sure not to overfill the casings, leaving some room to tie off the ends securely. Twist into individual sausages, ideally about 10-15 cm each.
Bring a large pot of water to a gentle simmer (do not let it boil, as this may cause the sausages to burst). Carefully lower the sausages into the pot and simmer for about 45-50 minutes, ensuring they are fully cooked through.
Once cooked, remove the sausages from the pot and let them cool to room temperature. They can now be fried, grilled, or stored in the fridge for later use.
To serve, slice the black pudding into rounds and fry them in a little oil or butter until crispy on the edges. Pair with eggs, toast, or your favorite breakfast accompaniments.
Nutrition Facts
Calories |
3403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.0 g | 335% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 4233 mg | 184% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 6.6 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 238.3 mg | 1324% | |
| Potassium | 1261 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
