Bitter Chocolate Black Pudding

Preparation info

  • Difficulty


Appears in


By Peter Gilmore

Published 2014

  • About


  • 500 ml (17 fl oz) pig’s blood (fresh or powdered and reconstituted)
  • 25 ml (1 fl oz) sherry vinegar
  • 50 ml ( fl oz) oloroso sherry
  • 200 g (7 oz) pork back fat, finely diced
  • 8 small eschallots, finely diced
  • 1 garlic clove, finely diced
  • 80 g ( oz) (double) cream (45–50% fat)
  • 100 g ( oz) sourdough crumbs
  • 10 g ( oz) fine sea salt
  • 100 g ( oz) bittersweet chocolate (72%), finely grated


Put the pig’s blood in a bowl and add the vinegar and sherry, then set aside. Take half the diced pork back fat and render it by gently heating it in a saucepan. Strain and discard any solids. Put the rendered fat into a pan and sauté the shallots and garlic until translucent. Remove the pan from the heat and cool slightly, then add the remaining fat and double cream and mix well. Add this to the pig’s blood mixture in the bowl, then add the sourdough crumbs, salt and chocolate.

You can make a traditional blood sausage by filling fresh pig or lamb intestine skins and poaching the sausages in water for about 25 minutes at 75°C (165°F) or, as we do in the restaurant, you could place the blood sausage mixture in a cryovac bag to a thickness of 3 cm ( inches) and steam in a temperature-controlled combi-oven at 75°C (165°F) for 25 minutes, carefully turning the bag halfway through the cooking process to ensure even cooking. Alternatively, you could cook it in the cryovac bag by creating a water bath using a large deep baking tray on the stovetop and using a thermometer, carefully turning the bag halfway through.

Allow the black pudding to cool, then carefully remove it from the bag and cut it into pieces as directed in the recipe. You can store the black pudding in the refrigerator for up to 4 days.