Homemade Black Pudding

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.

Cover and place the bowl in a cool place or the fridge on the bottom shelf for 30 minutes and let the mixture marinate. This will help infuse the flavors and break the bread down some more.

Prepare a clean and sanitized sausage-making area with your wide-mouth funnel, a large bowl, or baking tray.

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.

Alternatively, sauté the pieces in a pan with oil, onions, and seasoning peppers and have with fresh hops as a sandwich or eat as is or your choice of side dishes.