Black Pudding
Ingredients
Directions
Prepare
Combine pig's blood, groats, herbs, and lumps of fat in a bowl.
Stuff the mixture into a cleaned pig intestine.
Cook and serve
Boil the stuffed intestine in water until cooked through.
For serving, fry the black pudding until crispy, optionally warming it in hot water first.
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
What each ingredient does
- Pig's blood
- Sets when heated, binding the mixture into a firm, sliceable pudding.
- Groats
- Adds bulk and a chewy, starchy texture that holds the filling together.
- Lumps of fat
- Adds moisture and richness, melting during cooking to keep the filling tender.
The step that matters
Boil the stuffed intestine until cooked through. Blood sets as it heats, so the filling needs enough time at temperature to firm fully. Undercooked filling stays soft and crumbly, and the casing can split if it is boiled too vigorously.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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