Irish Black Pudding: Oddly Named and Strangely ... Well ... Black!  But Oh So Irish!

A traditional food that has firm roots in Irish history is Irish black pudding, sometimes referred to as 'blood pudding'. 

Irish Expressions - Irish Black Pudding


In contrast to sweet puddings, black pudding in Ireland traditionally consists of pork products, onions, oatmeal and additional flavorings. 

And while it is an acquired taste to many, the history of this food shows why it is a key part of Irish culture.

If you would like more information about Irish food or recipes, don't miss our main section on Irish food here!

Meanwhile, please enjoy our favorite recipe for Irish Black Pudding!

What is Black Pudding and Where Does It Come From?

This traditional dish has been made ever since cattle and wild game has been used for food.

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 meat 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 diet.

Irish Black Pudding: Ingredients

  • 1 pound of fresh pig’s liver
  • 1 and a 1/2 pound of fresh, chopped, unrendered lard
  • 3 Quarts of fresh pig’s blood
  • 2 pounds of fresh bread crumbs
  • ½ cup of oatmeal
  • 1 medium sized onion, chopped
  • 1 tsp. of salt
  • ½ tsp. of all spice
  • 1 X of sausage casings

Irish Black Pudding:  Preparation

First, boil the pig’s liver in water that has been lightly salted. Only boil until the liver becomes tender. Once the liver has become tender, remove form the pot; allow to cool a little before mincing.

Do not pour out the liquid that the liver was boiled in. Pour the boiled mixture into a large bowl and add the chopped lard, pig’s blood, oatmeal, bread crumbs, salt and all spice. Mix all of the ingredients, preferably by hand until they are combined.

Fill your sausage casings with the pudding. Leave enough space so you can tie each one off in 1 foot loops.

Place the filled sausage casings into a steamer and steam them for approximately 4 to 5 hours. Once they are done steaming, allow them to rest until they have completely cooled.

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.

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 and lamb’s blood and livers.

You can even use barley 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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