Traditional Black Pudding | Recipe Guide | CulinaryCreationss

Ingredients

• 1 cup (240ml) Water: (Only if using dried blood powder) For rehydrating the blood powder.
• 1 lb (approx. 450g) Pork Fat/Suet: Finely diced. This adds crucial moisture, flavor, and tenderness to the pudding.
• 1 ½ cups (approx. 120g) Steel-Cut Oats: Not rolled oats! Steel-cut oats provide the characteristic chewy texture and act as a binder.
• 1 large Onion: Finely minced, adds a sweet, aromatic depth.
• 1 teaspoon Ground Mace: A subtle, warm spice that pairs beautifully with the other flavors.
• 1 teaspoon Ground Coriander: Adds a citrusy, earthy note.
• ½ teaspoon Black Pepper: For a gentle warmth and kick.
• 2 teaspoons Salt: Essential for seasoning and preservation.
• Approx. 10 feet Natural Hog Casings: Or synthetic casings if preferred. These hold your pudding together in its traditional sausage form.
• Optional: ½ cup (approx. 80g) Cooked Pearl Barley: Can be added alongside oats for an even heartier texture and additional binding.