Old Mother Shannon's Black Pudding
1 quart fresh pig's blood (if you can't find fresh, most gourmet meat shops will carry dried blood, follow the instructions on the packet)
A goodly tablespoon of salt
A cup and a half of pinhead oats (if you use instant oatmeal, I will hunt you down and give you SUCH a smack)
Two cups of pork fat, chopped up into little cubes
A white or yellow onion about the size of your fist, chopped up the same way
Half a tablespoon each of black pepper and allspice
Heat your cooker to 160. Grease two glass bread pans (don't use metal pans for this). Stir half the salt into the blood and pour it into a sieve. While it's draining, boil the oats for about 15 minutes. And everything to your bowl of drained blood, mix well, then divide the mixture into the two pans. Bake for about an hour until the pudding barely wobbles. Let it cool, then turn out. To serve, cut slices about 1/2 in thick and fry in butter until the edges go a bit crispy.
Boru
1 quart fresh pig's blood (if you can't find fresh, most gourmet meat shops will carry dried blood, follow the instructions on the packet)
A goodly tablespoon of salt
A cup and a half of pinhead oats (if you use instant oatmeal, I will hunt you down and give you SUCH a smack)
Two cups of pork fat, chopped up into little cubes
A white or yellow onion about the size of your fist, chopped up the same way
Half a tablespoon each of black pepper and allspice
Heat your cooker to 160. Grease two glass bread pans (don't use metal pans for this). Stir half the salt into the blood and pour it into a sieve. While it's draining, boil the oats for about 15 minutes. And everything to your bowl of drained blood, mix well, then divide the mixture into the two pans. Bake for about an hour until the pudding barely wobbles. Let it cool, then turn out. To serve, cut slices about 1/2 in thick and fry in butter until the edges go a bit crispy.
Boru
‘I can’t be having with this.’ - Esmeralda Weatherwax
