How to Make Black Pudding: 
The Irish Way!

Learning how to make black pudding is a great way to feed your Irish side!  A traditional food that has firm roots in Irish history, black pudding is sometimes also referred to as 'blood pudding' or 'black sausage.'

While made in several different ways, black pudding in Ireland traditionally consists of pork products (including a pigs blood diced fat as the essential ingredient) onions, oat groats, black pepper, onion and additional flavorings, all stuffed into a hog casing. 

Here is a sneak peak at what's coming:

1. First, boil the pig’s liver in water that has been lightly salted. Only boil until the liver becomes tender.  Do not pour out the liquid that the liver was boiled in.
2. Once the liver has become tender, remove form the pot; allow to cool a little. 
3. Then mince it thoroughly.
4. Pour the boiled mixture into a large bowl and add the chopped lard, fresh pig’s blood, oatmeal, bread crumbs, salt, black pepper, diced onion and all spice. 
5. Mix all of the ingredients, preferably by hand, until they are combined.

Want the full recipe now?  Find it here!  If you have a bit more time, read on to learn a bit more about this important traditional Irish food.

While it is an acquired taste for many, the history of this food shows why it is a key part of Irish culture and tradition.

History and Origin of Black Pudding

Unable to afford meats such as rabbit and venison, the working and poorer class had to find a way to feed themselves by getting the most out of the food items they could find. Pork was not only a very popular food; it was also more accessible to everyone.  

So, long before the potato was incorporated into the diet, blood pudding was created and became a significant part of the traditional diet in Ireland.

The Best Way to Make Black Pudding

The best way to make good black pudding (in our humble opinion) is from scratch.  You can certainly buy 'heat and serve' versions.  Simply slice and heat them in the frying pan, then serve a slice of black pudding as part of a full Irish breakfast.  Nothing wrong with that!  

But if you truly want to make black sausage the Irish way, go to the grocery store, buy some ingredients and make it from scratch.  You will be very proud that you did.

Irish Black Pudding: The Ingredients

• 1 pound of fresh pig’s liver
• 1 and a 1/2 pound of fresh, chopped, un-rendered lard
• 3 Quarts of fresh pig’s blood
• 2 pounds of fresh bread crumbs
• ½ cup of oatmeal
• 1 large onion, chopped
• 1 tsp. of salt
• ½ tsp. of all spice
• 1 package of pork sausage casings (natural casing)

How to Make Black Pudding:  Preparation

The cooking process is not too complicated.  Here are 10 simple steps to making black pudding the Irish way!

1. First, boil the pig’s liver in water that has been lightly salted. Only boil until the liver becomes tender.  Do not pour out the liquid that the liver was boiled in.
2. Once the liver has become tender, remove form the pot; allow to cool a little. 
3. Then mince it thoroughly.
4. Pour the boiled mixture into a large bowl and add the chopped lard, fresh pig’s blood, oatmeal, bread crumbs, salt, black pepper, diced onion and all spice. 
5. Mix all of the ingredients, preferably by hand, until they are combined.
6. Fill your casings with the sausage mixture. Leave enough space so you can tie each one off with butcher's twine in 1 foot loops, with final ties at the end of the casing.
7. Place the filled sausage casings into a steamer and steam them for approximately 4 to 5 hours. 
8. Once they are done steaming, allow them to rest 30-40 minutes or until they have completely cooled.
9. Once cooled, cut the sausages into slices that are ½ inch thick and fry them in a skillet with hot oil or fat until they are crisp on both sides.
10. Serve them in Irish breakfasts or as a stand alone snack or appetizer

Variations

If you are looking to add a little variety to this classic recipe, you can always try using other fats and meats such as chicken, rabbit, cow blood, lamb’s blood and their livers. You can even use barley groats instead of bread crumbs and mint instead of all spice, if you want a more minty and crisp taste.

Don’t be afraid to experiment with different spices and ingredients until you find a flavor of Irish black pudding you like. It is a very popular treat for breakfast and lunch.

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