Homemade Irish Black Pudding Sausage
Votes: 3
There are many different recipes for "black pudding" in Ireland: some include pearl barley, breadcrumbs, and flour, but the traditional thickener is oatmeal. Make sure it's medium or coarsely ground and boiled until soft. Individual oatmeal pieces should be visible in the finished sausage. Store-bought sausages are always made in casings, unlike this recipe, which is baked in a bread pan.
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People, not just the Irish, have always eaten blood sausage; it's common in various cultures around the world. And no Irish potato dish is complete without a slice of black or white "pudding." And not just for breakfast. Talented Irish chefs have found ways to incorporate this sausage into salads and main courses.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups fresh pig's blood
- 2.5 teaspoons of salt
- 1.5 cups coarse (medium) ground oatmeal
- 2 cups finely diced pork fat (internal lard), or beef kidney fat
- 1 large onion, finely chopped
- 1 cup of milk
- 1.5 tsp ground black pepper
- 1 teaspoon ground allspice
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Recipes with similar ingredients: pork, rolled oats, onions, allspice, milk
Cooking the dish according to the recipe:
- Preheat the oven to 160°C (325°F) and grease two glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment paper to prevent the blood sausage from reacting with the metal and creating an unpleasant flavor.) Add a teaspoon of salt to the blood.
- Bring 2.5 cups of water to a boil and add the oats. Simmer, stirring occasionally, for 15 minutes until tender but not mushy.
- Strain the blood through a fine-mesh sieve into a large bowl to remove any lumps. Add the fat, onion, milk, pepper, allspice, and the remaining 1.5 teaspoons of salt. Add the oats and stir. Divide the mixture into two pans, cover with foil, and bake for an hour, until the sausage is firm. Cool completely. Wrap in plastic wrap and freeze for later use, or store in the refrigerator for up to 1 week.
Before serving, cut into 1 cm thick slices. Fry in butter or vegetable oil until the edges are lightly browned and crusty.
Categories:
recipe / Main courses / Meat / Appetizers / Meat appetizers / Irish cuisine
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