Black Pudding

Name: Black Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper; 946 milliliters fresh pigs blood; 1 teaspoon ground allspice; 237 milliliters milk; 473 milliliters finely diced pork fat (or beef suet), finely chopped; 3 teaspoons salt; 355 milliliters steel-cut (pinhead) oatmeal; 1 large yellow onion, finely chopped

This gluten free recipe serves 9. One portion of this dish contains around 6g of protein, 48g of fat, and a total of 574 calories. Head to the store and pick up pepper, milk, steel-cut oatmeal, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.

Ingredients you will need

Sausage

Salt

Equipment you will use

Loaf Pan

Oven

2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.

Ingredients you will need

Water

Oats

Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt.

Ingredients you will need

Allspice

Pepper

Onion

Milk

Salt

Equipment you will use

Sieve

Bowl

Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.

Ingredients you will need

Oatmeal

Wrap