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To Make Black Puddings

Use caution when handling raw blood.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Make Black Puddings

Ingredients

Directions

  1. Catch the blood as it runs from the hog and stir it continually until cold to prevent coagulation.

  2. Once cold, thicken the blood with boiled rice or oatmeal.

  3. Add chopped leaf fat, pepper, coarse sea salt, and any herbs you like.

  4. Fill the sausage skins with the mixture.

  5. Smoke the filled sausages for two to three days.

  6. Boil the sausages before hanging them up.

  7. Prick the sausages with a fork to prevent bursting.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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