📝 About This Recipe
A cornerstone of the Full English breakfast, this authentic black pudding is a rich, savory masterpiece with a deep umami profile and a satisfyingly nutty texture. Originating from the North of England, this blood sausage combines fresh aromatics, toasted grains, and warm spices to create a heritage dish that is both rustic and sophisticated. When seared to perfection, it offers a crisp exterior and a melt-in-the-mouth interior that defines the ultimate British brunch experience.
🥗 Ingredients
The Grains and Base
- 250 grams Steel-cut oats (Pinhead oats) (soaked in water for 2 hours and drained)
- 100 grams Pearl barley (cooked until tender and drained)
- 250 grams Beef suet (finely shredded or minced)
- 2 Yellow onion (very finely minced)
The Liquid and Blood
- 1 liter Fresh pig's blood (strained to remove any clots)
- 250 ml Whole milk (room temperature)
The Spice Blend
- 1 tablespoon Fine sea salt
- 1 tablespoon Black pepper (freshly cracked)
- 1 teaspoon Ground allspice
- 1/2 teaspoon Ground mace
- 1 teaspoon Dried pennyroyal or mint (rubbed fine)
- 1 teaspoon Dried marjoram
Casing
- 2 meters Natural beef or hog casings (cleaned and soaked in warm water)
👨🍳 Instructions
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1
Begin by soaking your steel-cut oats in cold water for at least 2 hours. In a separate pot, simmer the pearl barley in salted water for 30 minutes until tender, then drain both thoroughly.
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2
In a large mixing bowl, combine the strained pig's blood and the milk. Whisk gently to ensure the mixture is smooth and uniform in color.
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3
Stir in the finely shredded beef suet and the minced onions. The suet is crucial as it provides the traditional white 'flecks' and moisture in the finished pudding.
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4
Add the soaked oats and cooked barley to the liquid mixture. The grains act as the binder and provide the signature chewy texture.
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5
In a small ramekin, blend the salt, black pepper, allspice, mace, pennyroyal, and marjoram. Sprinkle this spice blend evenly over the mixture and stir vigorously to incorporate.
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6
Prepare your casings by running warm water through them to ensure there are no tangles or holes. Tie a secure knot at one end of each casing.
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7
Using a sausage stuffer or a wide-necked funnel, carefully fill the casings with the liquid mixture. Do not overfill; leave about 10% expansion room as the grains will swell during cooking.
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8
Tie off the ends with kitchen twine to create individual links or large rings (traditional 'horseshoes').
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9
Bring a very large pot of water to a gentle simmer (approximately 80°C/175°F). Do not let it boil, as high heat will cause the casings to burst.
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10
Carefully submerge the puddings into the water. Poach them for 1 hour and 15 minutes. If they float to the top, use a toothpick to gently prick any air bubbles that form.
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11
Remove the puddings from the water and immediately plunge them into an ice bath for 5 minutes to set the texture and stop the cooking process.
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12
Hang the puddings in a cool, dry place or refrigerate overnight uncovered. This 'curing' step allows the flavors to meld and the pudding to firm up for slicing.
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13
To serve, slice the pudding into 1-inch thick rounds. Fry in a pan with a little butter or oil over medium-high heat for 3 minutes per side until the edges are crispy and caramelized.
💡 Chef's Tips
If you cannot find fresh blood, high-quality dried blood powder can be reconstituted with water according to package instructions. Ensure your suet is very cold when mixing; this prevents it from melting prematurely and ensures those beautiful white dots in the slice. Never boil the pudding; a gentle poach is the secret to a smooth, non-grainy texture. If you don't want to use casings, you can pour the mixture into a greased loaf tin, cover tightly with foil, and bake in a water bath at 150°C (300°F) for 90 minutes. Black pudding freezes exceptionally well; slice it before freezing so you can grab individual portions for breakfast.
🍽️ Serving Suggestions
Serve as part of a Full English Breakfast with back bacon, Cumberland sausages, and fried eggs. Pair with seared scallops and a pea purée for a classic British 'surf and turf' starter. Top with a dollop of tangy apple sauce or caramelized onions to cut through the richness. Enjoy with a strong builder's tea or a glass of crisp dry cider. Crumble over a warm salad of frisée and poached eggs for a gourmet brunch twist.