BLACK PUDDING
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.
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R. Josh Field
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends.
Jenious Guru
[email protected]This recipe is a keeper! I'll definitely be making it again.
Dandoona Y
[email protected]I'm not sure what went wrong, but my black pudding turned out really dry.
Elijah Dohmann
[email protected]This was a great recipe! I made it for a party and everyone loved it.
Radha Gc
[email protected]I'm really happy with how this recipe turned out. The black pudding was perfect.
Lakew Mamo
[email protected]This recipe was a bit too complicated for me. I think I'll stick to buying black pudding from the store.
Rafiqul Miya
[email protected]I've never had black pudding before, but I really enjoyed this recipe. It was flavorful and had a great texture.
Kebek Li
[email protected]This was a really disappointing recipe. The black pudding was bland and tasteless.
Ahona Kabir Ime
[email protected]I love this recipe! It's so versatile. I've used it to make black pudding sausages, black pudding burgers, and even black pudding ice cream.
Grace Mugure
[email protected]This recipe is a bit time-consuming, but it's definitely worth it.
Qaa Qaaqaaa
[email protected]I'm not sure what I did wrong, but my black pudding turned out really rubbery.
Sedigh Abudhir
[email protected]This was a great way to use up some leftover blood.
Mutegeki Fortunate
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends.
amer afrin
[email protected]This was a really easy recipe to follow, and the black pudding turned out great!
gkrajase kargkraja
[email protected]I'm not a huge fan of black pudding, but this recipe was pretty good. The flavor was a bit too strong for me, but the texture was spot on.
Omolaye yetunde Oluwatosin
[email protected]This was a great recipe! I've never made black pudding before, but it turned out really well. The flavor was amazing, and the texture was perfect.