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Columns September 5, 2017  RSS feed

Cooking Country

Sherry Matney

Last week I told you about haggis, that world famous Scotch dish, and this week we will look at “black pudding” equally famous but all over Great Britian. My family first experienced black pudding on a train ride from London to Edinburgh, Scotland. Most were willing to try it but one simply would not put it to her mouth. I must admit I ate an entire patty and think it tastes like liver. The next time we had it on our breakfast plate was at a restaurant in St. Andrews, where Prince William and Kate Middleton often met for coffee. Kate and Wills attended college at St. Andrews and often frequented this restaurant while they were dating.

People have been eating blood puddings for centuries all over the world. Black pudding (also called Blood Pudding) recipes vary wildly; some include barley, breadcrumbs, and flour, but oatmeal is the old-fashioned thickener. Store-bought versions will always be made in sausage casings, unlike this recipe, packed into a loaf pan. It is far easier to buy black pudding ready-made but if you happen to have some fresh pig’s blood on hand, you may want to try this European delicacy yourself.

An English breakfast that includes two patties of Black Pudding. An English breakfast that includes two patties of Black Pudding. Black Pudding

4 cups fresh pig’s blood
2½ tsp. salt
1½ cups steel-cut oatmeal 2 cups finely diced pork
1 large yellow onion,
finely chopped
1-cup milk
1 ½ tsp. black pepper
1 tsp. allspice

Preheat the oven to 325 degrees and grease 2 glass loaf pans. Stir 1 tsp. of salt into the blood.

Bring 2 ½ cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.

Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 ½ tsp. salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and freeze for extended use or store in the refrigerator for up to a week.

To serve, cut a slice about ½ inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and brown.

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