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.
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
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