Name: Homemade Black Pudding Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10-12 persons
Cuisine: Caribbean
Ingredients: 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; 6 Seasoning Peppers; 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; Butchers String; Sausage Funnel - 7 cm wide cup, 12 cm long shaft and 2 cm wide end; Wooden Or Plastic spatulas or spoons; Gloves

Aerial shot of Black Pudding with chopped green onions and soy sauce.

Black Pudding, also known as blood sausage, is a savory dish rooted in tradition worldwide, especially in Trinidad and Tobago. This dish highlights the resourcefulness of using every part of the animal, especially the blood, mixed with local herbs, spices, fat, and a binder like rice or oats.

With a variety of regional flavors, this recipe showcases the unique Trinidadian twist with local seasonings and traditional Hops Bread. If you've ever wanted to recreate this beloved dish at home, this step-by-step guide will make it easy for you to enjoy its rich flavors.

#Trinidad #Whole30 #Comfort Food #Side Dishes #Christmas #Pork #One Pot #Skillet

You’ll love this recipe for its rich, savory flavors combined with the traditional Trinidadian herbs and spices. Perfectly seasoned and versatile, it's an exciting way to enjoy a unique dish at home, offering a cultural experience in every bite.

Control the temperature: When poaching the sausage, ensure the water is hot but not boiling to avoid bursting the casing.
Use stale bread: One-day-old Hops Bread works best to give the pudding the right texture.
Strain the blood: Always strain the blood to remove any clots, ensuring a smooth mixture for the pudding.

Serve your homemade Black Pudding with sautéed onions and fresh hops bread. It pairs beautifully with local chutneys like tamarind or mango, adding a sweet and tangy contrast to the rich, savory flavor.

Alternative Binders: Instead of Hops Bread, you can use oats or cooked rice as a binder.
Vegan Option: For a plant-based twist, substitute the blood with a mixture of beet juice and vegetable stock for the color and flavor.

Store the leftover Black Pudding in an airtight container in the fridge for up to three days. To reheat, pan-fry slices until warmed through for the best texture. You can also freeze it for up to a month; just be sure to wrap it tightly to avoid freezer burn.

Blender

Fine Mesh Strainer

Large Mixing Bowl

Pigs Blood: The base ingredient for making the pudding.
Sausage Casing: Holds the mixture for poaching.
Leaf Fat: Adds richness to the pudding.
Chadon Beni and Spanish Thyme: Brings the signature Trinidadian flavors.
Stale Hops Bread: Used as a binder and to create texture in the pudding.

What is the key ingredient in black pudding?

This key ingredient in black pudding is pig blood or, less commonly, cow's blood.

Is black pudding good for your heart?

Black pudding, while rich in protein and iron, is not typically considered heart-healthy due to its high levels of saturated fat and cholesterol. Consuming it in moderation is key, especially for individuals concerned with heart health. According to the British Heart Foundation, foods high in saturated fats, such as black pudding, should be eaten sparingly as they can raise levels of LDL (bad) cholesterol, increasing the risk of heart disease.

Is black pudding anti inflammatory?

Black pudding is not considered an anti-inflammatory food. It is rich in saturated fats, which can potentially contribute to inflammation rather than reduce it. While black pudding contains iron and protein, it's not typically associated with anti-inflammatory properties, and regular consumption of processed meats can even increase inflammation in the body.

Is black pudding good for diabetics?

Black pudding is not considered ideal for diabetics due to its high content of saturated fats and calories, which can contribute to heart disease and complications related to diabetes. While it is high in protein and iron, its high fat content may outweigh the benefits for individuals managing diabetes.

Can I make Black Pudding without blood?

Yes, you can use beet juice and vegetable stock to create a plant-based alternative that mimics the color and some of the flavors of traditional Black Pudding.

How do I prevent the casing from bursting?

Keep the water at a steady poaching temperature, around 160-180°F, and avoid overfilling the casings to ensure they stay intact.

How to make Homemade Black Pudding

Begin by preparing the sausage casings and chopping all fresh ingredients like onions, garlic, and green onions. Strain the pigs' blood into a bowl, add the seasonings, and mix thoroughly. Once the blood mixture is ready, carefully fill the sausage casings using a funnel. Tie off the ends and poach the sausages in hot water (not boiling) for 30 minutes. After cooking, cool the sausages slightly before slicing into bite-sized pieces. You can enjoy them as is or pan-fry the pieces for added flavor and texture.

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

30 mins

Cook Time

30 mins

Total Time

60 mins

Serves

10-12 persons

Ingredients

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
6 Seasoning Peppers
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

Tools

Butchers String
Sausage Funnel - 7 cm wide cup, 12 cm long shaft and 2 cm wide end
Wooden Or Plastic spatulas or spoons
Gloves

Instructions

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 it 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 in 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 them with fresh hops as a sandwich or eat as is or your choice of side dishes.

Nutrition Disclosure