Skip to main content
Main

Jersey Black Puddings

A blood sausage made with onions, sweet lard, pig's leaf, salt, pepper, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Jersey Black Puddings

Ingredients

Directions

Prepare

  1. Peel and cut the onions into small pieces.

  2. Cut the pig's leaf into small dice.

Make the filling

  1. In a stewpan, combine the onions and sweet lard.

  2. Stew the mixture slowly until the onions are light brown.

  3. Combine the diced pig's leaf with the onion mixture.

  4. Season with coarse sea salt, black pepper, and spices to taste.

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Onions
Provide sweetness and body to the filling as they slowly caramelise to light brown.
Sweet lard
Adds fat and moisture, carrying the onions' flavour and keeping the filling tender.
Pig's leaf
Supplies rich leaf fat that melts into the filling, adding moisture and a soft texture.

The step that matters

Stew the mixture slowly until the onions are light brown. Cooking onions gently lets their natural sugars break down and brown slowly, building sweetness and depth. Rushing over high heat can scorch them, leaving bitterness and uneven colour.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes