Traditional Black Pudding

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.

• Prep time: 40 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 551
• Protein: 23 g
• Carbs: 21 g
• Fat: 41 g

Ingredients

• 333.3 ml Beef blood ( strained )
• 133.3 g Lard ( finely diced )
• 0.7 piece Onion ( finely chopped )
• 100 g Oat flakes ( whole )
• 133.3 ml Whole milk ( warm )
• 1.3 tsp Gray sea salt
• 0.7 tsp Black pepper ground
• 0.7 tsp Nutmeg ( grated )
• 0.7 tsp Hot pepper de la Jamaïque ( ground )
• 1.3 piece Hog casings ( rinsed and desalted )

Instructions

1. Preparing the grains

   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. Sweating the onions

   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. Mixing the blood

   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. Assembly and stuffing

   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. Poaching

   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.

Chef's tips

• 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.

Storage

Keeps for 4 days in the refrigerator in an airtight container or can be frozen once cooked.