Name: Black pudding
Cuisine: Irish
Ingredients: 1 onion, peeled and finely chopped; sunflower oil; 150 g lardo (the fat from Parma ham), cut into 5 mm dice; 250 g pinhead oatmeal; good pinch of chopped fresh tansy (optional); 120 ml double cream; grated zest of ½ lemon; good pinch of cayenne pepper; pig’s intestines; 300 g streaky bacon, cut into 5 mm dice; 900 ml fresh pig’s blood

Preparation info

Difficulty
Easy

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

The variations on black pudding are countless - in the north of England it is spicier and in France it is softer in texture and the fat doesn’t show. Oatmeal is prominent in Irish puddings, and the Irish herb tansy is a traditional flavouring. I think black pudding should retain the piggy flavour and not be over-spiced, as it is always served as an accompaniment to something else. I don’t expect that anyone will make this, but I include the recipe here for interest.