📝 About This Recipe
Deeply rooted in the culinary heritage of the British Isles and Ireland, this authentic black pudding is a masterpiece of savory depth and rustic texture. It combines rich, mineral-heavy notes with the nutty crunch of toasted oats and a warming blend of aromatic spices like mace and allspice. This recipe honors the traditional 'nose-to-tail' philosophy, resulting in a luxurious, velvet-textured sausage that is the undisputed star of any gourmet breakfast spread.
🥗 Ingredients
The Base
- 1 liter Fresh pig's blood (strained and kept at room temperature)
- 350 grams Beef suet (finely shredded or minced)
- 250 ml Whole milk (full fat)
Grains and Texture
- 250 grams Steel-cut pinhead oats (soaked in warm water for 30 minutes then drained)
- 100 grams Pearl barley (cooked until tender and drained)
- 2 medium Yellow onion (very finely diced)
The Spice Blend
- 1 tablespoon Fine sea salt
- 2 teaspoons Black pepper (freshly cracked)
- 1 teaspoon Ground mace
- 1 teaspoon Ground allspice
- 1 teaspoon Dried marjoram (rubbed between palms)
- 1/2 teaspoon Ground ginger
Casing
- 2 meters Natural beef or hog casings (rinsed and soaked in tepid water)
👨🍳 Instructions
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1
Begin by preparing your grains. Cook the pearl barley in boiling water until tender (about 30-40 minutes), and soak the pinhead oats in warm water for 30 minutes to soften the outer husk.
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2
In a large mixing bowl, strain the fresh pig's blood through a fine-mesh sieve to remove any clots, ensuring a perfectly smooth consistency.
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3
Slowly whisk the milk into the blood until fully incorporated. This lightens the color and adds a creamy richness to the finished pudding.
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4
Stir in the finely shredded beef suet and the diced onions. The suet is crucial as it provides the white 'flecked' appearance and essential moisture.
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5
Add the drained oats and cooked barley to the mixture. Use a sturdy wooden spoon to ensure the grains are evenly distributed throughout the liquid.
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6
In a small ramekin, blend the salt, pepper, mace, allspice, marjoram, and ginger. Sprinkle this spice mix over the blood mixture and stir thoroughly for 2-3 minutes to ensure the seasoning is uniform.
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7
Prepare your casings. Slide one end of the soaked casing onto a sausage stuffer funnel. Tie a secure knot at the trailing end.
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8
Slowly pour or pump the mixture into the casings. Do not overfill; leave about 15% expansion room as the grains will swell during cooking. Tie off into 6-inch links using butcher's twine.
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9
Bring a very large pot of water to a gentle simmer (approximately 180°F/82°C). Do not let it reach a rolling boil, or the casings may burst.
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10
Carefully submerge the pudding links. Poach them for 1 hour and 15 minutes. Use a sterile needle to prick any air bubbles that rise to the surface during the first 10 minutes.
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11
To test for doneness, prick a link with a skewer; if the liquid that runs out is dark red, continue cooking. If it is clear or brownish-grey, they are ready.
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12
Remove the puddings and plunge them into an ice-water bath for 5 minutes to stop the cooking process and set the shape.
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13
Hang the puddings in a cool, dry place or refrigerate overnight uncovered to allow the flavors to mature and the texture to firm up before slicing.
💡 Chef's Tips
If you cannot find fresh blood, many specialty butchers sell dried blood powder which can be reconstituted with water. Always toast your oats lightly in a dry pan before soaking to enhance the nutty flavor profile. Never boil the pudding; a gentle simmer 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 and bake it in a water bath at 300°F (150°C) for 90 minutes. Ensure your onions are minced as finely as possible so they melt into the pudding rather than leaving large chunks.
🍽️ Serving Suggestions
Slice into 1-inch rounds and pan-fry in butter until the edges are crisp and caramelized. Serve alongside thick-cut back bacon, fried eggs, and grilled tomatoes for a traditional Full Irish Breakfast. Pair with a dollop of tart apple compote to cut through the rich, savory fats. Crumble over a warm scallop salad for a sophisticated 'surf and turf' brunch appetizer. Enjoy with a robust Irish Breakfast tea or a dry, crisp cider.