BLACK PUDDING NEAR ME RECIPES

Steps:

• 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
• 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
• 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
• 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

Steps:

• Mix blood with salt to prevent clotting. Cover and set aside.
• Mince liver and fat and set aside.
• Wash the intestines with lots of lime and then turn inside out. Note: Make sure to clean thoroughly removing excess fat and tissue on intestine.
• Add green seasoning, ground spice and clove to blood and mix. Then add minced hot pepper to the blood along with the minced liver and fat. Mix. Note: Add bread at this step if desired. Also when adding the pepper remove all the seeds before mincing.
• Tie one end of the cleaned intestine with string. Now we’re ready to make some black pudding!
• Take an intestine, place a funnel at the open end and pour a cupful of the blood mixture. Ram the mixture using the handle of a swizzle stick. Continue until filled.
• Tie and place carefully into a bowl.Over a very low fire, place intestines carefully to boil in a pot that has been lined with straw ( in this case banana leaves) to prevent the pudding from bursting. Note: The black pudding took about 3 hours to gently cook.
• When it is just about ready test using a cocoyea stick. Note: The stick should come out clean with no blood seeping through. Cocoyea – rib of the coconut leaf.
• When finished remove from water and set aside to cool.