BLACK PUDDING OR BLOOD SAUSAGE
The name says it all. Serves 6.
5 cups fresh pig’s blood
1 1/3 cups bread cut into cubes
5 cups milk
1 pound cooked barley
1 pound fresh beef suet
1 cup fine oatmeal
1 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried and crumbled mint
- Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature!
- Have the blood ready in a large bowl and pour the warm milk and bread into it. Stir in the cooked barley.
. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint.
- Have 2 or 3 large roasting pans ready. Divide the mixture between them - they should be no more than 3/4 full. Bake at 350Â°F for about an hour, or until the pudding is well cooked through.
- To serve, cut into squares and fry in bacon fat or butter till heated through and the outside is crisp. Delicious for breakfast or for supper with fried apples and mashed potato.