Black pudding is a traditional blood sausage cherished for its rich, savory flavor and satisfying texture. Often enjoyed as part of a full breakfast, it combines pork blood, fat, oats, and warming spices into a hearty dish with deep, earthy notes.
Making it at home lets you adjust the seasoning, texture, and shape to your preference while keeping its authentic character.
⏱ Prep Time 30 minutes ｜ 🔥 Cook Time 1 hour ｜ 🍽 Servings 10 ｜ 🌱 Difficulty Level Medium ｜ 📦 Storage Tips Store cooked slices in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Ingredients List
- 1 quart fresh pork blood
- 1 1/2 cups steel-cut oats
- 1/2 lb pork fat (finely diced)
- 1 large onion (finely chopped)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 325°F (160°C).
- Cook oats in water until just tender, about 15 minutes, then drain well.
- In a skillet, cook onions in a little pork fat until soft and translucent.
- In a large bowl, combine oats, onion, diced pork fat, salt, pepper, allspice, thyme, and nutmeg. Stir in pork blood until well mixed.
- Pour mixture into greased loaf pans or sausage casings.
- Place pans in a larger roasting pan filled with hot water halfway up the sides.
- Bake for about 1 hour, or until firm.
- Cool slightly before slicing. Pan-fry slices until crisp before serving.
Recipe Notes / Tips
- Fresh pork blood is essential for authentic flavor—source from a reputable butcher.
- Oats should be drained well to prevent a watery mix.
- Black pudding improves in flavor after a day of resting in the fridge.
Nutrition Info (approx. per serving)
- Calories: 260
- Protein: 10g
- Fat: 18g
- Carbs: 14g
- Fiber: 1g
FAQs
- Q: Can I use beef blood instead?
- A: Yes, though pork blood is more traditional and slightly sweeter in flavor.
- Q: Can I make black pudding without blood?
- A: You can create a vegetarian “black pudding” using beetroot, mushrooms, and spices, but the flavor differs.
- Q: Can I skip baking and just boil?
- A: Yes, boiling in casings is a traditional method—cook gently to avoid splitting.
Cooked up this classic? Slice, fry, and share your black pudding photos with #the_food_pedia on Instagram! 🥓🍳
