Black Pudding or Blood Sausage Recipe | Entree Recipes | PBS Food

When it comes to black pudding, the name says it all.


Yield: Serves 6.



  • 5 cups fresh pig's blood
  • 1 1/3 cups bread cut into cubes
  • 5 cups milk
  • 1 lb. cooked barley
  • 1 lb. fresh beef suet
  • 1 cup fine oatmeal
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried and crumbled mint


  1. Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature!
  2. Have the blood ready in a large bowl and pour the warm milk and bread into it. Stir in the cooked barley.
  3. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint.
  4. Have 2 or 3 large roasting pans ready. Divide the mixture between them - they should be no more than 3/4 full. Bake at 350°F for about an hour, or until the pudding is well cooked through.
  5. To serve, cut into squares and fry in bacon fat or butter till heated through and the outside is crisp. Delicious for breakfast or for supper with fried apples and mashed potato.
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