Aunt Lil’s Black Pudding
I learned how to make blood (black) pudding when I was only eight or nine years old, from my Great-Aunt Lil in Co Tipperary. If you are going to make your own black pudding, I encourage you to gather children around to keep the tradition.
Ingredients
About 2kgs fat scraped from the intestines of one freshly slaughtered pig
2.6 litres blood from a fresh, free-range pig (as soon as the blood is drawn, stir and add 1 tbsp or more salt)
50g ground allspice
25g ground white pepper
Salt to taste
1 nutmeg, freshly grated
2 tsp thyme leaves
Dash of cayenne
110g white breadcrumbs
75g wholemeal flour
Natural casings – ox runners
