Black Pudding

1. 1

   Mix dry ingredients in a bowl with fresh sheep's blood.

2. 2

   Stuff mixture into casing, tie well.

3. 3

   Place in large pan, cover with boiling water, boil gently for 3 hours.

4. 4

   Remove black puddings, allow to cool.

5. 5

   Cut into slices as required, fry in hot fat.

6. 6

   Black puddings and mealie puddings are usually stuffed in larger sausage casings of the size used for garlic and other specialty sausages.

* Per serving · 4 servings · Values may vary.

No additional tips available.