Blood Pudding Recipe: Blood pudding, also commonly known as black pudding in the UK and Ireland, is a type of sausage made primarily from animal blood—typically pig or cow—mixed with fat and a filler like oats, barley, or breadcrumbs. Though it might sound intimidating at first, blood pudding is a beloved traditional dish in many cultures, appreciated for its unique flavor, texture, and richness.
Despite its name, blood pudding isn’t actually a dessert. It’s a savory delicacy with a deep, earthy taste that’s slightly metallic from the blood but balanced beautifully with spices, herbs, and grains. Once cooked, the texture becomes firm yet tender, and it’s often sliced and fried until crispy on the outside while remaining moist inside.
In modern cooking, blood pudding has found its way into gourmet kitchens, often featured as a bold addition to breakfasts or as part of elevated appetizers. It’s particularly famous in English breakfasts and Irish fry-ups, sitting alongside bacon, eggs, and beans.
History and Cultural Significance
The concept of using every part of the animal, including blood, dates back to ancient times. Blood sausages have been around for centuries, making use of what would otherwise be waste. Nearly every culture has its own version of blood sausage—from the Spanish morcilla to the Polish kiszka and the French boudin noir.
In Britain and Ireland, blood pudding has a long-standing history and is still proudly made in many households and artisan butcher shops. In Scotland, it’s sometimes included in haggis recipes, while in Ireland, black pudding is such a staple that many towns host annual festivals celebrating it.
This dish isn’t just about taste—it’s about tradition, sustainability, and honoring age-old cooking techniques passed down through generations.
Why You Should Try Making It at Home
Making blood pudding at home might seem like a daunting task, but it’s one of those culinary projects that offers immense satisfaction once completed. Here’s why you should consider it:
- Unique experience: It connects you to traditional cooking methods that are both resourceful and flavorful.
- Control over ingredients: You can adjust seasoning, textures, and spices to match your preference.
- Impress your guests: Homemade blood pudding is sure to be a conversation starter at any meal.
- Sustainable cooking: Using blood and fat from the butchering process reduces waste and shows respect for the animal.
If you’re ready to explore something a bit outside the norm and dive into the art of old-world cooking, this blood pudding recipe will guide you every step of the way.
Ingredients Needed for Blood Pudding
Traditional Ingredients
A traditional blood pudding recipe calls for a balance of iron-rich blood, fat, a starchy filler, and robust seasonings. Here’s what you’ll typically need:
- Fresh pig’s blood (or cow’s blood): around 1 liter (can often be sourced from a local butcher)
- Pork fat or suet: about 250g, finely chopped
- Steel-cut oats or barley: 150g, soaked in water
- Breadcrumbs: 100g
- Onions: 2 medium-sized, finely chopped and sautéed
- Salt: 2 teaspoons
- Black pepper: 1 teaspoon
- Dried herbs (such as thyme, marjoram, or sage): 1 tablespoon
- Natural sausage casings: thoroughly rinsed and soaked
These ingredients are used in harmony to create that unmistakable taste and texture of blood pudding. The oats or barley absorb moisture and give the sausage body, while the fat provides richness and keeps it moist. Spices and herbs add depth and balance.
Optional Additions and Variations
Once you’re familiar with the basics, you can customize your blood pudding with a few creative additions:
- Spices like nutmeg, cloves, or allspice for a warm undertone.
- Diced apples or raisins for a touch of sweetness.
- Chili flakes for a spicy kick.
- Garlic for extra aromatic depth.
- Wine or vinegar in small amounts for acidity and balance.
Each regional version of blood pudding tweaks the ingredients slightly to reflect local tastes, so don’t hesitate to experiment once you’ve mastered the fundamentals.
Substitutions and Where to Find Ingredients
Finding fresh blood might be the biggest challenge. If your local butcher doesn’t have it, try ethnic markets or farms that process their own animals. In some regions, blood can be purchased frozen and then thawed before use.
If fresh blood is unavailable, powdered blood (available online) can be rehydrated and used as a substitute. Though not quite as authentic, it’s a practical alternative.
For the fat, pork belly trimmings, suet, or even bacon ends can be chopped finely and used in the mix. If you’re vegetarian or squeamish about using real blood, there are plant-based black pudding recipes that use beetroot, lentils, and plant-based fats to mimic the original.
Kitchen Tools You’ll Need
Making blood pudding at home doesn’t require fancy equipment, but having the right tools makes the process smoother:
- Large mixing bowls
- Frying pan or skillet (for sautéing onions)
- Sausage stuffer (manual or electric)
- Funnel (for filling casings by hand)
- Large pot or stockpot (for poaching the sausages)
- Meat thermometer
- String or butcher’s twine
- Cheesecloth (optional, if making loaf-style pudding)
If you don’t have sausage casings, you can make a loaf version by wrapping the mixture in foil or cheesecloth and steaming or baking it, though the flavor and texture may differ slightly.
Step-by-Step Instructions for Making Blood Pudding
Step 1 – Preparing the Casing
Start by rinsing your natural sausage casings thoroughly under cold water. Let them soak in warm water with a bit of vinegar for at least 30 minutes to soften and remove any odor. Run water through each casing to flush out any salt or residue. Then, set them aside in a bowl of clean water while you prepare the mixture.
Proper casing preparation ensures your sausages don’t burst during cooking and makes them easier to fill. If you’re using synthetic casings, follow the manufacturer’s soaking instructions.
Step 2 – Mixing the Ingredients
Now it’s time to bring all the ingredients together into a rich, cohesive mixture. Start by gently warming the soaked oats or barley in a pot—just enough to soften them further and make them pliable. Meanwhile, sauté the chopped onions in a bit of oil or lard until golden and fragrant. Let both cool before mixing them with the blood.
In a large bowl, pour in the fresh blood and stir gently to prevent clotting. Add the oats, breadcrumbs, sautéed onions, and finely chopped pork fat. Stir in salt, pepper, and herbs. If using other spices or additional ingredients (like garlic or apples), now is the time to fold them in.
Mix everything thoroughly, but be gentle. The goal is to create a homogenous mixture without beating too much air into it. The final mixture should have a thick but pourable consistency, similar to a soft porridge.
Pro tip: If you want to taste your seasoning before committing, fry a small spoonful of the mixture in a pan. This gives you a preview of the flavor so you can adjust the salt, pepper, or herbs as needed before stuffing the casings.
Step 3 – Filling the Casings
With your sausage stuffer or funnel ready, thread one end of the soaked casing onto the nozzle and leave a few inches hanging off. Tie a knot or use string to seal the end, and then slowly fill the casing with the blood pudding mixture.
Go slowly—too fast, and you risk air bubbles or burst casings. As the mixture flows in, gently guide and support the casing with your hand to ensure even filling. Don’t overfill; you’ll want some room for the mixture to expand slightly during cooking.
Once filled, twist the sausage into desired lengths, or tie off individual links with string. Prick any visible air bubbles with a sterilized pin to prevent bursting during cooking.
If you’re making a loaf instead of links, pour the mixture into a greased loaf tin or wrap it tightly in foil or cheesecloth. You can also use pudding molds, depending on what you have on hand.
Step 4 – Cooking the Blood Pudding
Now it’s time to cook the sausages. Bring a large pot of water to just below boiling—around 80–85°C (175–185°F). The water should be hot enough to poach the sausages gently but never reach a rolling boil, which could cause them to burst or become rubbery.
Lower the sausages into the water using a slotted spoon or tongs. Let them poach gently for about 45–60 minutes, depending on thickness. Rotate them occasionally to ensure even cooking. For loaf-style puddings, steam or bake them for about the same amount of time at a low temperature.
To check doneness, insert a meat thermometer—internal temperature should reach around 70–75°C (160–167°F). Once done, carefully remove and place them on a rack or towel to cool.
Let them rest at room temperature for a while before transferring to the fridge. Blood pudding is typically stored overnight before eating, which helps the texture firm up and the flavors to settle.
Step 5 – Cooling and Storing
After cooking, allow the blood pudding to cool completely. This is a crucial step—cooling helps set the pudding’s structure and makes slicing easier.
Once cooled, wrap each sausage in cling film or parchment paper and store them in the refrigerator. Blood pudding will keep in the fridge for up to a week. For longer storage, freeze it. It freezes beautifully and can last several months in a sealed container or vacuum-sealed bag.
When ready to serve, slice the sausage into thick rounds and fry them in a little oil until the outsides are crispy and golden brown. This contrast of textures—crispy exterior and soft, rich interior—is what makes blood pudding so loved.
How to Serve Blood Pudding
Traditional Serving Suggestions
Blood pudding is famously served as part of a full English or Irish breakfast, often alongside eggs, baked beans, grilled tomatoes, mushrooms, bacon, and toast. It’s typically sliced into rounds and fried until crispy on the outside.
Another classic combo is blood pudding with potatoes and onions—either as a hash or a simple plate of fried slices with mashed or roasted spuds.
In Ireland, it’s not uncommon to see it served cold, especially in rural regions, where it’s eaten almost like a deli meat.
Pair it with mustard, pickles, or even a fried egg on toast for an old-school, satisfying snack.
Creative Serving Ideas
If you want to take it up a notch, here are a few chef-style ways to serve blood pudding:
- As a canapé: Slice and fry the pudding, then top with apple chutney or caramelized onion on a crostini.
- In salads: Add small, crispy cubes of blood pudding to warm salads with bitter greens and vinaigrette.
- With scallops: A gourmet favorite—pair seared scallops with blood pudding for a rich-and-delicate surf and turf.
- As stuffing: Use blood pudding in a savory stuffing mix for poultry or game birds.
- With pasta or risotto: Crumble blood pudding into creamy pasta dishes for a decadent, umami-rich twist.
These modern twists can surprise even the most skeptical eaters and help you showcase the ingredient’s versatility.
Tips and Tricks for Perfect Blood Pudding
Making blood pudding at home isn’t difficult, but it does require attention to detail and respect for the ingredients. Here are some expert tips to help you perfect your homemade version:
- Use fresh blood when possible: The fresher the blood, the better the flavor and texture. Stir it gently and constantly to prevent clotting while mixing.
- Don’t rush the cooking process: Low and slow is the way to go when poaching your puddings. High temperatures can cause the casings to burst or the texture to turn rubbery.
- Soak your oats or barley in advance: This prevents them from soaking up too much blood and helps create a smoother mixture.
- Pre-cook ingredients like onions: Raw onions can introduce excess moisture and sharpness. Cooking them down first mellows the flavor and removes harshness.
- Taste before stuffing: Fry a small amount of the mix before filling your casings to adjust seasoning. This step is crucial for getting the flavor profile just right.
- Handle casings with care: Natural casings can be delicate. Always rinse and soak them thoroughly, and never force-fill them to prevent breakage.
- Use kitchen twine for sealing: It gives you more control than twisting the links, especially if you’re new to sausage-making.
Once you’ve mastered the basics, you can start experimenting with texture, flavor, and even shapes—such as patties or baked loaves. Homemade blood pudding offers an unbeatable depth of flavor, far superior to most store-bought versions.
Common Mistakes to Avoid
Even experienced home cooks can make a few missteps when preparing blood pudding. Here are the most common pitfalls and how to avoid them:
1. Overcooking the pudding
Poaching at too high a temperature or for too long can cause the pudding to become dense and tough. Keep your water just below boiling and monitor closely.
2. Underseasoning
Blood pudding needs bold seasoning to bring out its richness. Don’t be shy with herbs, spices, salt, and pepper. Use a test patty to fine-tune before stuffing.
3. Using poor-quality fat
Your fat must be clean, fresh, and well-chopped. Avoid overly fatty or gristly bits. The fat is crucial for moisture and flavor balance.
4. Clotted blood
If your blood starts to clot, you may end up with a lumpy or grainy texture. Stir frequently and gently while mixing to keep it fluid.
5. Ignoring casing preparation
Not properly rinsing or soaking your casings can lead to unpleasant textures or strong smells. Always prepare casings properly before stuffing.
6. Skipping resting time
Once cooked, the puddings need time to firm up. Cutting into them too soon can cause them to crumble. Let them cool and chill in the fridge overnight before slicing.
Avoiding these mistakes will lead to a blood pudding that’s firm yet tender, flavorful, and absolutely delicious.
FAQs about Blood Pudding Recipe
1. What is the taste of blood pudding like?
Blood pudding has a deep, savory flavor with an earthy, slightly metallic edge from the blood. The seasonings, fat, and grains round out the taste, making it rich and hearty—similar to a spiced meatloaf or sausage.
2. Can I freeze homemade blood pudding?
Yes! Once cooled, wrap the pudding tightly in plastic wrap or vacuum-seal it. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
3. Is there a vegetarian alternative to blood pudding?
There are vegetarian versions using beets, black beans, oats, and plant-based fats to mimic the taste and texture. While not identical, they offer a creative twist for non-meat eaters.
4. How long does blood pudding last in the fridge?
Homemade blood pudding can last about 5–7 days when refrigerated in an airtight container. Be sure to label and date your batch.
5. Can I use synthetic casings instead of natural ones?
Yes, synthetic casings are easier to work with and widely available online. Just make sure they’re heat-resistant and food-grade. Follow soaking and stuffing instructions on the package.
Conclusion
Blood pudding is one of those traditional dishes that might intimidate at first glance, but once you understand the process and the rich cultural heritage behind it, it becomes a deeply rewarding recipe to master. It’s a beautiful blend of sustainability, history, and flavor—showcasing how humble ingredients can be transformed into something rich and satisfying.
Whether you’re reviving a family recipe, embracing a new culinary adventure, or just love traditional foods, making blood pudding at home connects you with a centuries-old tradition. And trust us—it tastes even better when you’ve made it yourself from scratch.
So roll up your sleeves, gather your ingredients, and give it a go. You’ll be amazed at how deliciously unique homemade blood pudding can be.
