Black Pudding

Prepare the Mixture

In a large bowl, combine the pork blood and pork fat. Mix well.

In a saucepan, heat a little oil over medium heat and cook the chopped onion until translucent. Add the minced garlic and cook for another minute.

Stir the cooked onion and garlic into the pork mixture.

Add the steel-cut oats to the mixture, followed by the beef or chicken stock. Mix thoroughly.

Season with ground black pepper, ground allspice, ground cloves, and salt. Stir until well combined.

Prepare the Sausage Casings

If using sausage casings, rinse them thoroughly and soak in cold water for about 30 minutes. Then, rinse again and keep them in cold water until ready to use.

Stuff the casings with the black pudding mixture, making sure to pack it in tightly. Tie the ends of the casings securely with kitchen twine. If not using casings, transfer the mixture to a greased loaf pan.

Cook the Black Pudding

If using casings, place the sausages in a large pot of simmering water and cook gently for about 45 minutes, or until firm and cooked through. If using a loaf pan, bake in a preheated oven at 350°F (175°C) for about 60-70 minutes, or until firm.

Remove the black pudding from the water or oven and let it cool before slicing.

Serve

Slice and serve the black pudding as part of a traditional Irish breakfast or as a savory addition to other dishes.