Black Pudding Recipe
User Reviews
5
6 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
1 hr
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Total Time
2 hrs
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Servings
54 slices
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Calories
32 kcal
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Course
Main Course, Breakfast
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Cuisine
Irish
Black Pudding Recipe
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Balanced, flavorful, and enjoyable—this recipe has it all.
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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 black 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.
Equipments used:
Notes
- Using veal liver will produce a milder, lighter colored Black Pudding.
Nutrition Information
Show Details
Serving
2slices
Calories
32kcal
(2%)
Carbohydrates
4g
(1%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.1g
(1%)
Trans Fat
0.01g
(1%)
Cholesterol
23mg
(8%)
Sodium
151mg
(6%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
0.001g
(0%)
Vitamin A
1422IU
(28%)
Vitamin C
0.2mg
(0%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 54slices
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Serving | 2slices | |
| Calories | 32kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 23mg | 8% |
| Sodium | 151mg | 6% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.001g | 0% |
| Vitamin A | 1422IU | 28% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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