Black Pudding is a savory dish made with pork blood also known as blood sausage. Traditionally when livestock was slaughtered people made use of every part of the animal including its blood. The history of eating blood is far and wide-reaching almost every corner of the earth in different ways. However, Black Pudding or Blood Sausage is one of the most common uses for blood and intestines in most cultures. The blood is seasoned with herbs and spices, fat is added for more flavor and some kind of binder which could be rice, oats or some type of grain like wheat or barley. Regional differences in these ingredients create an amazing variety of flavors, and they showcase the traditions of making blood pudding. This homemade recipe will highlight the black pudding traditions of Trinidad and Tobago. We are using our local herbs, seasonings and our special Hops Bread. If you have ever wanted to know how to make black pudding this recipe will explain it all in an easy-to-understand way.
What is the key ingredient in black pudding?
This key ingredient in black pudding is pigs blood or less commonly cows blood.
Is black pudding good for your heart?
Black pudding in high in iron and zinc. Both play a role in aiding with heart heath, if you're low in either or both of these minerals it can put you in risk of complications such as low blood pressure, anemia, thyroid function and the ability for our body to clot our blood which could result in a stroke or heart attack. The body should have regular amounts of both in order to function properly.
Is black pudding anti inflammatory?
Yes, due to the amounts of iron in black pudding that helps the body generate healthy red blood cells, aiding to reduce inflammation. Pork also consumes a diet of grass or hay that is high in omega-3 fatty acids that can also reduce inflammation in the body.
Is black pudding good for diabetics?
Yes, black pudding can be good for diabetics, it contains a high amount of protein and typically no sugar is added. Just watch for the carbs as some store bought blood pudding can contain higher amounts of carbs then these homemade ones.
2 liters Pigs Blood - keep chilled
24 feet Sausage Casing
4 ounces Leaf Fat
6 ounces Onion
1 ounces Garlic
6 ounces Green Onion
1 ounces Chadon beni
3-4 Spanish Thyme leaves
1 Teaspoon Salt
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Turmeric Powder
1 Teaspoon Paprika Powder
1/2 Teaspoon Cumin powder
1/2 Teaspoon Black Pepper
3-4 Hops Buns - stale at least 1 day old
Prepare the Sausage Casings according to the directions on the package.
To your preference, chop, mince or purée the Onion, Garlic, Green Onion, Chadon Beni, Spanish Thyme, and Seasoning peppers, mix and set aside.
Mince the Leaf Fat and set aside.
Crumble the stale hops bread and set it aside.
Mix the dry seasonings and set them aside.
Strain the blood into one large bowl to remove any particles. If the blood has started to clot and turn into lumps, gently break them up and push through the filter's mesh.
Add the leaf fat, fresh seasonings, and dried seasonings and stir to combine.
Add the bread crumbles to the blood, and using your gloves or sanitized hands, thoroughly mix all the ingredients until everything is fully incorporated.
Prepare the sausage casing with a long (24 inch) piece of butcher's string to secure the end of the case. Use the casing to tie a knot onto the butchers' string and then take the butcher's twine and tie a knot onto the casing next to the first knot.
Now fit the casing onto the end of the funnel and feed some casing onto the shaft, so it will hold more securely as you begin to add the blood mixture and fill the casing.
After the blood has finished marinating, mix it one more time to ensure the mixture is flowing.
Now hold the funnel in one hand, place the casing into a large bowl or on a baking tray and begin to ladle the blood mixture into the funnel and allow it to flow into the casing.
Remember you have to tie off the end of the casing, so DO NOT OVERFILL!
Continue to ladle the blood mixture into the casing until it’s finished, then tie off the end the same as you did before with the other end of the butcher's string.
Prepare a large stockpot with water and bring it to 160 - 180 °F or a steady heat that is hot but NOT BOILING!
Once the water is ready, gently place the pudding links into the water and POACH them for 30 minutes or until they are firm to the touch. You can also poke the sausage to see if any blood leaks out.
Remove from the poaching water and let cool until it’s warm to the touch.
Slice the sausages into bite-sized pieces. Now they are ready to eat.
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