Traditional Black Pudding
Ingredients
- 333.3 mlBeef blood (strained)
- 133.3 gLard (finely diced)
- 0.7 pcOnion (finely chopped)
- 100 gOat flakes (whole)
- 133.3 mlWhole milk (warm)
- 1.3 tspGray sea salt
- 0.7 tspBlack pepper ground
- 0.7 tspNutmeg (grated)
- 0.7 tspHot pepper de la Jamaïque (ground)
- 1.3 pcHog casings (rinsed and desalted)
Method
A dense and firm texture, punctuated by the crunch of oats. The mixture of blood and lard provides a rich mouthfeel that melts away, heightened by the warmth of allspice.
- 1
In a saucepan, heat the whole milk. Pour in the oats and let them swell off the heat. They should absorb the liquid to form a soft mass.
- 2
Finely chop the onion. In a pan, melt some of the lard and sweat the onion until translucent. Do not brown it; it must remain tender.
- 3
Strain the beef blood through a sieve to remove any clots. Stir in the remaining melted lard, grey sea salt, ground black pepper, nutmeg, and allspice.
- 4
Mix the blood preparation with the onions and oats. The stuffing should be homogeneous. Stuff into the casings without packing too tightly to prevent bursting during cooking, then tie with string.
- 5
Submerge the puddings in 80°C water. The water should be simmering, never boiling. Poach until the pudding feels firm to the touch. Prick with a needle: the juice that comes out should be clear.
Frequently asked questions
How do you get this dish right?
- The secret lies in the poaching temperature: if the water boils, the pudding will burst.
- Let it cool completely before slicing and pan-frying in brown butter.
How long does this dish keep?
Keeps for 4 days in the refrigerator in an airtight container or can be frozen once cooked.
