Black Pudding, known as Putóg Dhubh in Irish, is a traditional blood sausage that combines pork fat, oatmeal, onions, and blood. This dish offers a rich flavor and unique texture, appealing to adventurous eaters. The preparation involves simmering the mixture until it thickens, then stuffing it into casings for cooking. It can be enjoyed sliced and fried, grilled, or crumbled into dishes for added depth. Served as part of a full Irish breakfast or as a standalone snack, Black Pudding is a hearty dish that reflects the culinary heritage of Ireland.

Ingredients

• 1 whole pork blood
• 1 whole pork fat
• 1 cup steel-cut oats
• 1 medium onion, finely chopped

Instructions

1. Combine the pork blood, pork fat, steel-cut oats, and finely chopped onion in a large bowl, mixing thoroughly.
2. Stuff the mixture into sausage casings, ensuring no air pockets remain.
3. Bring a large pot of water to a simmer, maintaining a gentle heat to avoid boiling.
4. Simmer the sausages in the water for 45 minutes, ensuring they are cooked through.
5. Carefully remove the sausages from the water and allow them to cool completely before handling further.
6. Slice the cooled sausages into 1/2-inch thick rounds.
7. To serve, heat a pan over medium heat and fry the slices on both sides until crisp and warmed through, or serve cold if preferred.

Keywords: Blood Sausage, Hearty, Savory, Breakfast, Irish

Spice Rack: Salt, Pepper, Allspice, Thyme

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