Black Pudding
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup seasoned breadcrumbs
  • 1/2 cup nonfat milk, at room temperature
  • 1/2 cup fresh pig's blood
  • 1 pound cooked barley
  • 1 pound fresh pork liver, ground
  • 1 small onion, chopped
  • 2 teaspoon pepper
  • 2 tablespoon dried thyme
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • sausage casings
  • all-purpose flour, for frying
  • 2 tablespoon olive oil
Directions
  1. Preheat the oven to 350 degrees.
  2. Soak the breadcrumbs in the milk. Add the blood and stir. Slowly add the rest of the ingredients and mix well.
  3. Tie 1 end of the sausage casing together in a knot and, using a funnel, fill the casing with the sausage mixture. Knot the other end when the casing is full.
  4. In a baking pan filled with a ½ inch of water, coil the sausage together and cover with foil. Place in the oven and cook until firm, about 45 minutes. To serve, cut the sausage into pieces and dip into the flour. Heat the olive oil in a skillet and fry the sausages until the outer layers are crispy.