Black Pudding Recipe: A Traditional British Dish

When it comes to breakfast, the British generally stick to their trademark plate, which usually consists of some fried eggs, bacon, beans, and black pudding, depending on the region. There is one food that is a bit controversial, namely black pudding. It is not a pudding but is actually blood sausage. However, if you are not vegan and have no reservations about cooking with pig’s blood, there is a really good chance that you will love our black pudding recipe.

This black pudding recipe is not beginner friendly and requires some experience in the kitchen. Although we tried to keep our black pudding recipe as simple as possible, there is a good chance that you might find more complex versions. Let’s take a look.

Jump to:

• Ingredients
• Instructions
• Equipment
• Tips
• Black Pudding Recipe

Ingredients

• Pig’s blood — 4 cups, fresh.
• Pork back fat — 2 cups, diced.
• Oatmeal — 1 ½ cups, uncooked.
• Black pepper — 1 tbsp.
• Onion — 1 pc., chopped.
• Salt — 1 tbsp.
• Ground cumin — ½ tbsp.
• Ground cloves — ½ tbsp.
• Heavy cream — optional.
• Milk — optional.
• Water — 1 tbsp.

Instructions

1. Preheat the oven to 350 degrees.

2. Grease a loaf pan and set aside.

3. Bring a pot of water to a boil, and follow by adding 1 ½ cups of oats.

4. Lower to a simmer, stirring every now and then until the oats become tender.

5. In another pot, combine the pork back fat, salt, pepper, onion, cumin, cloves, and heavy cream/milk. Mix well.

6. Remember to dice the pork back fat.

7. Remove any clots from the pig’s blood by sieving it.

8. Add 1 tbsp. of water and 1 tbsp. salt to the pig's blood.

9. Add the pig’s blood to the mixture.

10. Cover with foil and bake until firm, which would take approximately 1-1.5 hours.

Equipment

• Loaf pan.

• 2 medium-sized pots.

Tips

• Keep in mind that frozen pork back fat is easier to dice than fresh.