Black Pudding (Ireland)

(10 servings)

  • 1 pound cooked barley
  • 1 pound fresh beef suet
  • 1 quarter pint fresh pig's blood (seriously)
  • 8 ounces bread crumbs
  • 8 ounces fine oatmeal
  • 1/4 pint skimmed milk - warmed to room temperature
  • 1 small onion - chopped
  • 2 teaspoons pepper
  • 2 teaspoons dried mint
  • 1 and 1/2 teaspoon salt
  • 1/2 teaspoon allspice
Preheat oven to 350 degrees.

In a very large bowl, soak bread crumbs in the milk. Add the blood and stir. Add cooked barely and stir. Grate the beef suet into the bowl. Add the oatmeal and stir. Finally add onion and seasonings and stir once more.

Dived the mixture among two large roasting pans - filling them about 2/3 full.

Bake for one hour until the pudding is completely cooked.

Allow pudding to cool completely.

Cut into squares and fry in butter until the edges of both sides are crisp.

Serve as part of a traditional Irish breakfast.

Part of a traditional Irish breakfast. Check out this article about St. Patrick's Day and this recipe for White Pudding (No Blood).

Mr Breakfast would like to thank IrishNick for this recipe.

Recipe number 1666. Submitted 3/10/2006.