Description
Black pudding is a traditional British blood sausage with a rich, savory flavor and a dense, earthy texture. A staple in a full English breakfast, black pudding is made with pork blood, fat, oatmeal, and a unique blend of spices, making it a nutrient-packed dish filled with protein, iron, and essential vitamins.
Ingredients
- Pork Blood (or substitute with beef or chicken blood if pork is unavailable)
- Pork Fat (substitute with suet or vegetable fat for a lighter version)
- Oatmeal (use barley or rice as an alternative)
- Onions (optional, adds sweetness and depth)
- Spices: black pepper, thyme, cinnamon (substitute to taste, e.g., add nutmeg or allspice for variation)
Instructions
- Prepare Ingredients: Combine pork blood, pork fat, oatmeal, and onions in a large mixing bowl. Add black pepper, thyme, and cinnamon for flavor, mixing until well-blended.
- Stuffing: Spoon the mixture into sausage casings (typically natural pork intestines). If casings are unavailable, mold the mixture into thick, log-like shapes.
- Cooking: Simmer the sausages in gently boiling water for 30–45 minutes. This step cooks the blood and allows the mixture to firm up.
- Finishing Touch: After cooling, slice the black pudding into thick rounds. Fry, grill, or bake the slices until they are crisp on the outside and tender inside.
Notes
Serving Suggestions:
- Classic: Serve warm as part of a full English breakfast with eggs, beans, and tomatoes.
- Pairing: Pan-sear scallops and serve them over black pudding rounds for a sophisticated starter.
- Air-Fryer Option: Place slices in the air fryer at high temperature for 4–5 minutes, flipping halfway to achieve a crispy texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast / Appetizer
- Method: Simmering, Baking
- Cuisine: British
Nutrition
- Serving Size: per serving
- Calories: 220
- Sugar: 1g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Protein: 14g