Black Pudding - Blood Sausage (No Casings)

1. 1

   Place the bread cubes to soak in the milk in a warm oven, taking care not heat the milk beyond blood temperature.

2. 2

   Have the blood ready in a large bowl, and pour the warm milk and bread into it.

3. 3

   Stir in the cooked barley.

4. 4

   Grate the beef suet into the mixture and stir it up with the oatmeal.

5. 5

   Season with the salt, pepper and mint.

6. 6

   Have ready 2 or three large roasting pans. Divide the mixture between them that they are not more than 3/4 full.

7. 7

   Bake at 350F for about an hour or until the pudding is well cooked through.

8. 8

   Keep in the refrigerator.

9. 9

   When ready to cook, cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.