The Ultimate Blood Pudding Recipe Guide: Traditional, Nutritious & Flavorful

Blood pudding, also known in some regions as black pudding or boudin noir, is a dish steeped in history, rich in flavor, and surprisingly nutritious. From French Canadian kitchens to British breakfasts and German delicatessens, this dish has earned its place on global tables. In this guide, we’ll walk you through a complete blood pudding recipe — from ingredients and preparation to regional variations, nutrition facts, and frequently asked questions.

Whether you’ve tried it before or you’re just curious, this deep dive will help you appreciate the cultural value and culinary versatility of this iron-packed sausage. Let’s begin by understanding what it is, where it comes from, and why people across generations still love this savory delicacy.

Introduction to Blood Pudding Recipe

What is Blood Pudding?

At its core, a blood pudding recipe combines animal blood (often from cattle or poultry) with fat, grains or fillers, and a flavorful blend of spices. The mixture is then cooked in casings or pans, forming a dark, rich, sliceable pudding that’s typically fried before serving. It might sound a bit wild, but hey — it’s been a staple in kitchens from Ireland to Indonesia for centuries.

In the UK, it’s lovingly called black pudding. The French know it as boudin noir. No matter the name, the dish delivers bold flavor and a unique texture that’s unmistakably its own.

A Brief History of Blood Pudding Across Cultures

Blood pudding isn’t just a European thing. It stretches across cultural lines — from German blutwurst to Spanish morcilla and Filipino dinuguan. Historically, it was a clever way to use every part of a slaughtered animal, especially in rural farming communities. Waste not, want not — right?

In old French Canadian farmsteads, like the ones in Quebec, recipes were handed down by memory and made in wood-fired stoves. Across the pond, British butchers added barley or oats to create their now-famous version. Each tradition added its own flair while keeping the soul of the dish intact.

Why Blood Pudding is Making a Comeback

Today, food lovers are digging up ancestral recipes, and the blood pudding recipe is back in the spotlight. Why? It’s packed with iron, protein, and flavor. It’s low-waste, high-value cooking. And let’s be real — it makes a killer breakfast alongside some crispy potatoes and a runny egg.

With a growing interest in nutrient-dense, traditional foods, more home cooks are turning to this age-old dish. Curious? Hungry? Let’s dive into the ingredients you’ll need for a classic and clean version of this savory pudding.

Ingredients for a Traditional Blood Pudding Recipe

Essential Ingredients

Crafting an authentic blood pudding recipe starts with a few bold yet basic ingredients. At the heart of it all is fresh animal blood — usually from a cow or sheep. This is paired with a fatty element like beef suet or diced lamb fat, which adds richness and moisture. Grains, especially steel-cut oats, give the pudding its body and chewy bite. If you’re recreating a traditional Irish or Scottish version, steel-cut oatmeal is the classic choice. It helps bind the mix without turning it mushy.

Here’s a tried-and-true base:

• 4 cups fresh blood (strained)
• 2 cups finely diced beef or lamb fat
• 1 ½ cups steel-cut oats, cooked until just tender
• 1 large onion, finely chopped
• 1 cup milk (any type works, but full-fat adds depth)
• 2 ½ tsp salt
• 1 ½ tsp black pepper
• 1 tsp ground allspice or cloves (for a warm touch)

Feel free to adjust the spices — some folks add thyme, nutmeg, or even bay leaf to amplify flavor. And if fresh blood isn’t an option, there are specialty butchers or farms that may offer frozen alternatives.

Where to Source Animal Blood Safely and Legally

In some regions, sourcing animal blood might take a bit of legwork. It’s not available at most standard grocery stores, but you can often request it from a local butcher or order it online from heritage meat providers. Farmers’ markets and halal meat shops sometimes carry it too — just call ahead to ask. Make sure to use clean, fresh blood and strain it thoroughly to remove any clots.

Because blood can spoil fast, always keep it chilled and use it the same day. If you’re unsure where to look, your best bet is to visit a specialty butcher or ethical meat provider.

What to Avoid: Substitutes for Common Non-Halal Ingredients

Some traditional recipes may call for pork blood or lard — skip these. Instead, stick to beef or lamb fat, and use beef blood or poultry blood if available. These alternatives keep the dish clean and accessible while still packing flavor. You’ll still get that dense, savory bite without relying on non-permissible items. Just remember — good fat makes a better pudding, so don’t go too lean.

Step-by-Step Blood Pudding Recipe Preparation

Preparing the Blood Mixture

First, gently pour the blood through a fine mesh strainer to remove any clumps. Stir in the salt to help preserve the freshness during cooking. Then, bring water to a boil and cook your oats until they’re just tender — not mushy! Drain any excess water and let the oats cool for a few minutes. Now you’re ready to build flavor.

In a large bowl, mix the strained blood with the chopped fat, cooked oats, onions, milk, pepper, and spices. Stir slowly until everything blends smoothly. You’re not going for fluff here — it should look dense, thick, and a little sticky.

Combining Flavorful Spices and Aromatics

This is where the magic happens. Traditional spices like black pepper and cloves give the dish that rich, warming depth. Don’t overdo it — you want the flavor to enhance, not overpower. Feel free to toss in a bit of thyme, marjoram, or even sage for a more herbal profile. Many cooks say the secret to a great blood pudding recipe is balancing bold spice with gentle sweetness from onions and milk.

If you want to experiment with regional twists, toss in a handful of chopped scallions, diced apples, or even raisins. These give your pudding more dimension and can complement different sides beautifully.

Cooking Techniques: Oven-Baked vs. Casing-Filled vs. Pan-Fried

Now, onto the fun part — cooking. The easiest way? Pour the mixture into greased loaf pans and bake at 325°F for an hour, covered with foil. This method creates a firm, sliceable loaf that’s easy to store and pan-fry later.

If you’re going old-school, you can stuff the mixture into sausage casings, then poach gently in hot water for about 30 minutes. Just be sure not to boil — that can split the casing. Not feeling adventurous? Stick to loaf pans — the result is just as delicious.

Once it’s cooked and cooled, cut the pudding into thick slices and fry them in a pan with a touch of oil until the edges are crispy. Serve it hot with eggs, toast, or a warm salad. This is where that rich, iron-packed flavor really shines. If stored right, your blood pudding recipe can last a week in the fridge or months in the freezer.

Storage and Shelf Life Tips

Wrap any leftover pudding tightly in cling film or vacuum-seal it if you can. For short-term storage, the fridge is fine. But if you want to save a batch, freeze it. Just thaw in the fridge overnight before frying. Pro tip: don’t slice before freezing — whole loaves hold moisture better.

Regional Variations of the Blood Pudding Recipe

French Canadian Boudin: Loaf Pan Method

One of the most rustic takes on the blood pudding recipe comes from French Canadian kitchens. Known locally as boudin, this version is typically baked in loaf pans instead of being stuffed into casings. That’s right — no fancy tools required! It’s all about comfort food, made from scratch, with simple ingredients like onions, milk, and beef fat.

This style often leans heavier on the seasoning, especially cloves and pepper, giving it that nostalgic aroma found in many Quebecois households. After baking, slices are pan-fried and served alongside scrambled eggs or fried potatoes. The texture? Soft and sliceable with a touch of crisp on the outside — absolutely comforting.

British Black Pudding: Oat-Based Variation

Head over to the UK, and you’ll find a firmer, oat-heavy version called black pudding. British cooks use pinhead oats, pork or beef blood, and suet to get that signature grainy texture. The flavor profile here is milder compared to its French cousin, but still deeply satisfying. Many traditional full English breakfasts simply aren’t complete without a slice or two.

Some recipes add nutmeg or thyme for added character, while others keep it super simple. Black pudding is also popping up in fine dining — crumbled over scallops or stuffed in pies. Yes, it’s going gourmet!

German and Austrian Styles: Texture and Herbs

In Germany and Austria, blutwurst is more than a sausage — it’s a beloved delicacy. These recipes often blend blood with barley or bread crumbs, creating a more compact, sausage-style pudding. You’ll find added herbs like marjoram, garlic, and even caraway seeds for complexity. While it’s not usually baked, it is poached and then either eaten cold or pan-fried.

This version of the blood pudding recipe pairs wonderfully with sauerkraut or mashed potatoes, especially in cold-weather months. If you’re into hearty meals, this might be the perfect variation for you.

Asian Twists: Rice-Infused and Coconut-Based Options

Believe it or not, blood-based dishes exist across Asia too. In the Philippines, dinuguan is a savory stew made with pork blood, vinegar, and garlic — not a sausage, but still an inspired blood pudding relative. In Thailand and Vietnam, rice-infused blood cakes are served in soups and broths, offering an entirely different texture — soft, sponge-like, and perfect for soaking up flavor.

While these aren’t direct variations of the Western-style blood pudding recipe, they show just how adaptable and widespread this concept is. It’s a world of culinary creativity just waiting to be explored.

For more delicious recipes, check out our black pudding recipe article.

Nutritional Value and Health Benefits

Macronutrients in a Blood Pudding Recipe

Don’t let the name throw you — this dish is packed with nutrients. A well-balanced blood pudding recipe is rich in iron, protein, and B vitamins. Thanks to the inclusion of animal blood and oats, it provides a filling, high-energy meal that keeps you full for hours. One serving can deliver up to 20 grams of protein and a healthy dose of essential minerals.

Because it uses real ingredients — no fillers or preservatives — it’s also more nutritious than many processed sausages. Want to add some fiber? Choose whole-grain oats or stir in cooked barley for an extra health kick.

Iron, Zinc, and Protein: A Nutrient-Dense Dish

Iron deficiency is super common, especially among women and kids. Here’s the kicker — blood is naturally high in heme iron, the type your body absorbs best. That means a serving of blood pudding can be a powerhouse for those needing a boost.

It’s not just about iron, though. Zinc helps with immunity, and protein supports muscle recovery. Pair your pudding with a vitamin C-rich side (like tomatoes or citrus) to improve absorption. Boom — tasty and functional.

Dispelling Myths About Blood Consumption

Let’s be honest, the idea of cooking with blood can be a bit, well… intimidating. But here’s the thing — cultures have done it for centuries, and it’s completely safe when handled right. Plus, when used properly, the taste isn’t metallic or weird at all. It’s just rich, earthy, and hearty.

If you’re squeamish, remember: a blood pudding recipe doesn’t actually taste like blood. It tastes like well-seasoned sausage with a slight minerality. And once it’s sliced, fried, and served up, you might forget all about its main ingredient. So go ahead — give it a fair try!

Serving Suggestions for Blood Pudding

Traditional Breakfast Pairings

Nothing beats a hearty breakfast, and a blood pudding recipe fits perfectly on a classic morning plate. Traditionally, it’s served fried alongside eggs, buttered toast, and pan-fried tomatoes. Toss in some crispy potatoes or baked beans, and you’ve got yourself a full-on feast. This combo not only tastes amazing but also keeps you full for hours.

Across the UK and Ireland, it’s considered a breakfast staple — the kind that sets you up for a long day ahead. And since it’s packed with iron and protein, it’s as functional as it is filling. Just slice the pudding about half an inch thick and fry it until the outside is golden and crisp. Simple, fast, and totally satisfying.

Contemporary Cuisine: Appetizers and Fine Dining

While the dish has humble roots, chefs today are reinventing it in cool and creative ways. Many modern menus now feature blood pudding recipe variations as elegant starters. Think crostini topped with crisp blood pudding and poached quail eggs. Or diced black pudding folded into warm lentil salads with a splash of mustard vinaigrette — now that’s next level.

You can also crumble cooked pudding over roasted veggies or stir it into stuffing for a meaty, bold twist. If you’re feeling bold in the kitchen, try stuffing mushrooms or bell peppers with a savory blood pudding mix. It’s all about experimenting and making it your own.

Want more ideas? Swap it into any recipe that calls for sausage — from breakfast burritos to savory pies. The rich texture and spiced flavor give your dishes a surprising upgrade.

FAQs

Common Mistakes When Making Blood Pudding

Overcooking or Underseasoning the Mixture

Let’s face it — even the best cooks make slip-ups. One common mistake when trying a blood pudding recipe is overcooking. Too much time in the oven or water bath can dry it out, leaving a crumbly, dense texture that’s tough to slice and far from appetizing. You want it firm but moist — think soft meatloaf, not shoe leather.

On the flip side, underseasoning is another trap. Because blood has a subtle earthiness, it needs bold spices to shine. Don’t be shy with black pepper, cloves, or allspice. A bland pudding won’t win anyone over. Taste your mixture before baking (yes, even raw) to get the balance right. If it’s seasoned well before cooking, the result will be rich, flavorful, and satisfying.

Using the Wrong Proportions or Techniques

Another common hiccup? Messing up the ratios. A good blood pudding recipe relies on the perfect balance of blood, fat, and grains. Too much grain, and it becomes dry and pasty. Too much fat, and it turns greasy. You want the pudding to hold its shape while still being tender inside.

Also, be sure to strain the blood thoroughly to remove clots. Skipping this step leaves you with a lumpy texture and uneven cook. And if you’re baking in a metal pan, line it with parchment to avoid a metallic taste. Every detail counts — especially when working with such bold ingredients.

Conclusion

Why Blood Pudding Recipe is More Than Just a Meal

Sure, the blood pudding recipe may not win beauty contests, but it holds a special place at the heart of many cuisines. It’s resourceful, hearty, and packed with tradition. More than just food, it’s a way to honor heritage, minimize waste, and enjoy rich, soulful flavors.

As more people rediscover ancestral dishes and turn toward sustainable eating, blood pudding is finding its way back onto tables — not just in rural kitchens, but in trendy restaurants and homey breakfast plates alike. It’s proof that old-school cooking can still surprise us today.

If you’ve made it this far, maybe it’s time to give it a go. Start with a simple version, play with the spices, and make it your own. Because sometimes, stepping outside your comfort zone leads to the most delicious rewards.

blood pudding recipe

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• Author: Olivia
• Total Time: 1 hour 20 minutes
• Yield: 2 loaves (about 12 servings)

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Description

A rich and savory blood pudding recipe made with fresh blood, oats, and spices. This traditional dish is comforting, iron-rich, and perfect for breakfast or hearty meals.

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Ingredients

– 4 cups fresh beef or lamb blood, strained

– 2 cups finely diced beef fat (or lamb fat)

– 1 ½ cups steel-cut oats (cooked until just tender)

– 1 large onion, finely chopped

– 1 cup full-fat milk

– 2 ½ teaspoons salt

– 1 ½ teaspoons black pepper

– 1 teaspoon ground allspice or cloves

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Instructions

1. Preheat oven to 325°F (165°C) and grease two glass loaf pans or line metal pans with parchment paper.

2. Bring 2 ½ cups water to a boil, add oats, and simmer for about 15 minutes. Drain and let cool slightly.

3. Strain the blood through a fine mesh sieve to remove any clots.

4. In a large bowl, combine the blood, chopped fat, cooked oats, onion, milk, salt, pepper, and spices. Mix thoroughly.

5. Divide the mixture evenly into the prepared loaf pans and cover with foil.

6. Bake for 1 hour until the pudding is firm and cooked through.

7. Let it cool completely before slicing.

8. To serve, cut into ½-inch slices and pan-fry until crispy on the outside.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Breakfast, Traditional Recipes
• Cuisine: British, French Canadian, Irish, European

Nutrition

• Calories: 290 kcal
• Protein: 14g

Keywords: blood pudding recipe, black pudding, traditional sausage, boudin noir, iron-rich breakfast