Black Pudding

Instructions

1. 1

   Prepare the filling base

   • 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.
   • Add the finely chopped onions to the pan with the fat and cook until soft and translucent, about 5-6 minutes.
   • 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.
   • Transfer the cooked fat, onions, and cooked oats to a very large mixing bowl and let them cool slightly.
2. 2

   Mix the black pudding batter

   • To the cooled oat and fat mixture, add the milk, salt, black pepper, mace, and allspice. Mix well.
   • 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

   Stuff the casings

   • Prepare your sausage stuffer according to its instructions. Slide a length of the soaked hog casing onto the nozzle.