Black Pudding

1. 1

   Step 1

   • a.Prepare the filling base
   • b.Place the diced pork fat in a large pan over medium heat. Cook until it renders some of its fat and becomes slightly golden, about 5-7 minutes. Do not make it crispy.
   • c.Add the finely chopped onions to the pan with the fat and cook until soft and translucent, about 5-6 minutes.
   • d.While the onions cook, bring 500ml of water to a boil in a separate saucepan. Add the steel-cut oats, reduce heat to a simmer, and cook for 20-25 minutes until tender. Drain any excess water.
   • e.Transfer the cooked fat, onions, and cooked oats to a very large mixing bowl and let them cool slightly.
2. 2

   Step 2

   • a.Mix the black pudding batter
   • b.To the cooled oat and fat mixture, add the milk, salt, black pepper, mace, and allspice. Mix well.
   • c.Carefully pour in the strained pork blood. Stir gently but thoroughly with a whisk or your hands (wear gloves) until everything is evenly combined into a thick, liquid batter.
3. 3

   Step 3

   • a.Stuff the casings
   • b.Prepare your sausage stuffer according to its instructions. Slide a length of the soaked hog casing onto the nozzle.
   • c.Fill the stuffer with the blood mixture. Carefully stuff the casings, making sure not to overfill them. They should be firm but not tight, as they will expand during cooking.
   • d.Twist and tie the casings into links of your desired length, typically 6-8 inches long.
4. 4

   Step 4

   • a.Poach the sausages
   • b.Bring a large pot of water to a gentle simmer, around 175°F (80°C). Do not let it boil, as this can cause the casings to burst.
   • c.Carefully lower the black pudding links into the simmering water.
   • d.Poach for 50-60 minutes, or until the sausages are firm to the touch and an instant-read thermometer inserted into the center reads 160°F (71°C).
   • e.Once cooked, immediately transfer the sausages to an ice bath to stop the cooking process and cool them down quickly.
5. 5

   Step 5

   • a.Pan-fry and serve
   • b.Once cooled, pat the black pudding dry. You can store it in the refrigerator for up to a week or freeze it for later use.
   • c.To serve, slice the pudding into 1/2-inch thick rounds.
   • d.Melt the butter in a skillet over medium heat. Add the slices and fry for 3-4 minutes per side, until heated through and crispy on the outside.
   • e.Serve immediately as part of a full breakfast.

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