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Black pudding or blood pudding is a type of sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (first attested in 1868, perhaps influenced by German ''Blutwurst''). Although "blood sausage" is often labeled as a North American term, it is also found in British English (e.g., in the story "The Name-Day" by Saki). "Blood sausage" is also used as a term for similar blood-based solid foods around the world. Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal.
[edit] Ingredients
1 |
pound Suet, (finely chopped) |
1 |
pound Oatmeal |
2 |
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Fresh sheep's blood, (may be watered down) |
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[edit] Preparation
Step 1 |
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Step 2 |
Stuff mixture into casing, tie well. |
Step 3 |
Place in large pan, cover with boiling water, boil gently for 3 hours. |
Step 4 |
Remove black puddings, allow to cool. |
Step 5 |
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Step 6 |
Shapeless person!), this is one of the famous blood dishes that Scottish people love. It usually accompanies other fried dishes, such as bacon and eggs. While it might seem shocking to eat blood, don't forget that all meat dish contain blood and it's the basis, with fat, of gravy. Blood dishes are popular all over Europe, especially in Transylvania... If serving to children, experience shows that the ingredients are best left undiscussed at the table. Black puddings and mealie puddings are usually stuffed in larger sausage casings of the size used for garlic and other specialty sausages. |
[edit] About Black Pudding
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