Black Pudding

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Black Pudding

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Ingredients:

1/2 lb of pigs liver
1 1/2 lb of lard, chopped
15 cups of pigs blood (no drinking this while you cook)
1 lb of bread crumbs
2 1/2 cups of water (use the water left over from cooking the liver)
1 cup of rolled oats
1 onion, chopped
1/2 tsp allspice
1 tsp sage
1 tsp thyme
Salt and pepper

Poach the liver in boiling salted water. Drain it and keep 2 1/2 cups of the water. Chop up the liver.

Mix all the ingredients in a bowl.

Pack into an oiled heatproof bowl. Cover with wax paper and aluminum (or aluminium if you're from Ireland) foil. Tie the foil down securely over the bowl.

Steam for 4-5 hours. Remove it from the bowl and let sit until cold. Cut into disks about 3/4 inch thick and 2 inches round, like cookies. Fry until crisp on both sides.

Serve with bacon, sausages, fried eggs, grilled or fried tomatoes.

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS