WHERE TO BUY BLACK PUDDING 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:

• Put thebarley on to boil for 20 minutes (unless you do it the night before, which is fine). Finely chop 3 large white onions
• Soften the onions (make sure not brown) in quarter of the fat. Add rest of fat and then leave to slowly sweat for 10 minutes
• Add oatmeal, cream and cook for a few minutes
• Add rest of ingredients and stir over gentle heat for 5 minutes Get a pot of water on and get it to the barely simmering stage....
• ****Before you start filling the casings put on a large pot of water and bring that to the boil. As you fill them you need to put them into the water (I have tried making a few at a time but to be honest you have to be quick as the blood leaks out through the casings wall).****
• NOW TO FILL THE SKINS.... We make ours about 18 inches long and knot one end. Filling is much easier with 2 people. We get a plastic pop bottle, cut the bottom off and take the lid off...this will makes a great funnel - put the small opening of the bottle inside the casing and push the casing up so there's a bit on there, which gives you enough to tie off when filled. Hold on tight to the small end of the bottle or the casing can come off and then you have a lovely mess everywhere (been there!). Fill up a jug with the mix (keep stirring it as you go to get an even distribution of the mix in the casings) and pour a bit into the bottle with the casing attached. As you go gauging the amount you need gets easier, so you don't over fill the casings .
• Once you have filled the casing tie off the end and then I tie the two ends together to make the ring (also makes fishing it out when cooking it easier) and place straight into the water.
• Have the heat so that the water simmers and poach each pudding for 10-20 minutes. When they start to float to the top use a needle and prick the casings ...stops them from bursting ..you need to do this quite a lot ..once brown liquid comes out they are cooked.
• Lift them out and let them cool gives them a chance to set. We had 3 litres of blood when making these and got the amount you see there (plus 2 hubby had taken to a friends whilst I was making them) so you get a decent amount to the ingredients....and fortunately they freeze really well.