Blood Pudding Recipe
Discover the ultimate Blood Pudding Recipe that's rich, savory, and easy to make. Perfect for traditional meals or bold flavor lovers. Try it today!
Ingredients
- 1 lb pork blood fresh or reconstituted
- 1 cup steel-cut oats
- 1/2 cup pork fat finely diced
- 1 medium onion finely chopped
- 1/2 tsp ground allspice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup milk optional, for moistening oats
- Casing or loaf tin for shaping
Instructions
- Prepare the oats: Soak the steel-cut oats in warm water or milk for about 30 minutes until softened. Drain any excess liquid if needed.
- Cook the onions: In a skillet, sauté chopped onions in a bit of pork fat or oil until translucent. Set aside to cool.
- Mix ingredients: In a large bowl, combine the softened oats, cooked onions, diced pork fat, salt, pepper, allspice, and pork blood. Stir thoroughly until the mixture is uniform.
- Shape and stuff: Pour the mixture into a greased loaf tin or sausage casing. If using a tin, line it with parchment paper.
- Bake or simmer:
- For loaf: Preheat oven to 350°F (175°C) and bake the loaf in a water bath (place the loaf tin in a larger pan filled with hot water) for about 30 minutes or until firm.
- For casing: Tie off the ends and simmer gently in water (not boiling) for 30–40 minutes.
- Cool and slice: Allow the blood pudding to cool completely. Once set, slice and pan-fry each piece until crispy on the outside before serving.
Notes
- This recipe is traditionally served as part of a full Irish breakfast but also pairs well with mashed potatoes, apples, or mustard sauce.
- Ensure the blood is fresh and handled safely refrigerated and used the same day.
- You can freeze the uncooked or cooked pudding for later use.
- Add a pinch of cloves or thyme for an herbal twist.
- If you can't find pork blood locally, look for dried blood powder as an alternative.
