Black-Pudding

Name: Black-Pudding
Yield: Makes 3 sausages, 20 slices depending on your appetite
Ingredients: ¼ nutmeg, grated; 5 sprigs thyme, picked and chopped; ¼ bunch of fresh marjoram, picked and chopped; 80 g pinhead oatmeal; 20 g lardo, diced; 2 tsp fine sea salt; 1 tsp white peppercorns, freshly ground; 1 tsp allspice berries, ground; 120 g streaky bacon, finely diced; 120 g leek, finely diced; 3 cloves of garlic, peeled and grated; a little vegetable oil; 1 litre fresh pig’s blood; 120 g onion, peeled and finely diced; 1 tsp white wine vinegar

Preparation info

Makes
3
sausages, 20 slices depending on your appetite

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

You really need to use fresh blood, If you can get it, it doesn’t work the same with dried. The recipe says bake it in a tray, but you could put it in casings, bake it in different tins, or roll it in cling film and poach like a sausage

Ingredients

1 litre fresh pig’s blood
1 tsp white wine vinegar
120 g<

Starter

Method

To make the black pudding

Using a blender, blitz the blood with the vinegar to stop it from clotting.

Sweat the onion and leek in a little vegetable oil until soft and translucent. Add the bacon and continue to sweat for a few minutes until the bacon is cooked. Add the garlic and oatmeal. Continue to cook to a thick porridge.

In a separate s