How to Make Black Pudding

By: Sheila Reynolds

No traditional Irish or English Breakfast is complete with out black or blood pudding. Here is How to Make Black Pudding so you can impress your English or Irish family members or want to make the perfect St Patricks Day breakfast.

How to Make Black Pudding Recipe


4 cups fresh pig’s blood
2 tsps. salt
1 cup oatmeal, toasted
2 cups pork fat, chopped
1 cup milk
2 cups onion, chopped
2 tsp. ground black pepper
1 tsp. ground allspice
1 length sausage skin


1. Add the blood and salt to a large bowl and then strain through fine mesh. Add milk, mix to combine, and then the remaining ingredients (except for the sausage skin). Stir thoroughly.
2. Outfit the skins on your sausage machine and then push the filling through the machine. You can also use a funnel with a wide mouth and a wooden spoon.
3. Cut the sausage off once it’s the length you want and tie off the ends. Continue making additional sausages until you run out of filling.
4. Bring a large pot of water to a low boil. Place the sausages in the water, cooking for just a few minutes. Hang to cool.

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