Black pudding is super easy to make at home, it’s fun, really inexpensive to make and its a great source of zinc, potassium, calcium, magnesium, iron and protein. Paired with bacon it’s been medically proven to cure 99% of all hangovers (note: this has not been medically proven). You don’t have to use synthetic black casings as i have here - you can use standard hog casings (or larger) that you’d ordinarily use when making sausages.
I couldn’t find many recipes online for home made black pudding, so it took me a few attempts to get it right. The main problem i had was getting the consistency correct - my first attempts were far too loose. A number of recipes call for soaking oats overnight, however, i found this meant too much liquid. I also diluted the dried blood too much on my first attempt.
As always the forum at sausagemaking.org is a great help! Forum link - sausagemaking.org
I settled on using dried oats, blitzed in a foot processor, and upping the ratio of dried blood to water. I also added a little more of the aromatic spices to develop a more pronounced flavour.
I purchased the black pudding sausages casings from Amazon: Black pudding cases in the UK - Amazon or Black pudding cases in the US - Amazon, and they worked a treat. Weschenfelder in the UK stock dried pigs blood here: Dried pigs blood UK - Weschenfelder, and you can use a really basic stuffer: Basic sausage stuffer - Amazon
I’ve included a very brief video at the end of the recipe to illustrate the kind of texture you’d look to get before stuffing. You also don’t need to sous vide, but could do this step in a conventional pan, over a medium heat (try and keep it from boiling!). Having the black pudding in a vacuum sealed bag also reduces the likelihood of it bursting / leaking! If you're keen to try it sous vide, i have been using a Sous Vide device from Anova for more than 3 years and its great, available here: Anova Sous Vide - Amazon
This recipe will make two 6 inch lengths of black budding in 6cm casings - enough for approximately 12 slices, or six people for breakfast!
Check out the video in the page below that shows you the sort of consistency that you need to achieve.
Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!
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- 50 g dried pigs blood
- 350 ml water
- 150 g pork back fat, diced whilst frozen
- 1/4 large onion, diced
- 190 g porridge oats, dried, blitzed in a food processor
- 25 g pearl barley, cooked and drained
- 2 g black pepper
- 1 g mace
- 3 g ground coriander
- 5 g salt
- Black pudding casings
- Cook the pearl barley as per instructions (around 1hr 15 mins), then leave to cool and drain thoroughly
- Sweat the diced fat with the diced onion for 5 minutes on a low heat and leave to cool
- Mix the dried blood with the water (I used a hand whisk) and then strain through a sieve to remove any clumps
- Add the fat, onion, blitzed oats, cooked pearl barley, and spices to the rehydrated blood and mix thoroughly
- Spoon the mixture into the black pudding cases, squeeze down until tight and tie off with butchers twine
- Vacuum seal and cook at 83c in a sous vide for 45 minutes
- Transfer to an ice bath until cold, then refrigerate
- Fry in a little oil to finish!