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A white plate containing 5 slices of Black Pudding with potato bread and tomato in the background.

Black Pudding Recipe

5 from 2 votes
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Breakfast, Ingredient, Main Course
Cuisine Irish
Servings 54 slices
Calories 32 kcal

Equipment

Ingredients
  

  • 1 lb Liver I chose veal liver
  • 1 lb beef fat suet of any hard saturated fat
  • 9 oz steel cut oats
  • 2 tbsp mace
  • 1 tbsp allspice
  • 1 tbsp salt
  • 1 tbsp pepper

Instructions
 

  • Rinse the liver with cold water, then place it in a bowl of cold water to soak for 30 minutes. This helps remove any bitterness and strong unwanted flavors.
  • Soak the sausage casing for 30 minutes.
  • Bring water to a boil in a pot, then add the oats and cook for 30 minutes.
  • Peel and cut onion into pieces that fit into your meat grinder.
  • Place the mace, allspice, salt and pepper in a spice grinder and grind until fine.
  • Once the oats are cooked, pour them onto a plate to cool.
  • Use paper towel to dry the veal liver.
  • Cut the liver into smaller pieces and place in a food processor.
  • Using a chilled grinder, place the pre cut strips of cold beef fat into the feeder tube and grind.
  • Now grind the onion.
  • Put the puréed liver, beef fat, ground onion, cooked oats and pulverized spices and seasonings into a large bowl and mix well.
  • Remove the soaking sausage casing, fold the open end over your hand, like a piping bag and start to fill the casing with the pudding mixture.
  • Push the sausage into the casing, try to avoid creating air pockets. Leave about 1 inch of casing at the end, twist the casing, then using a piece of cord, tie the end of the casing.
  • The Black Pudding will sag.
  • Cook the blood pudding sausage in a large pan / pot filled with water. Maintain the water temperature just under boiling point at 175 degrees F / 80 degrees C. Gently simmer the Black Pudding for 60 minutes. DO NOT pierce the sausage casing with a digital thermometer to check the internal temperature. Only test the water temperature.
  • After 60 minutes, remove the Black Pudding from the water, dry the casing and allow to cool. The sausage will have firmed up.

Notes

Using veal liver will produce a milder, lighter colored Black Pudding.

Nutrition

Serving: 2slicesCalories: 32kcalCarbohydrates: 4gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 23mgSodium: 151mgPotassium: 47mgFiber: 1gSugar: 0.001gVitamin A: 1422IUVitamin C: 0.2mgCalcium: 5mgIron: 1mg
Keyword made in the U.S., made with liver, Steel Cut Oats
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