posted on Oct, 7 2005 @ 12:28 PM
Black Fried Meat Pudding (Irish)
Yield: 8 Servings
1 lb Pig's liver
1 1/2 lb Unrendered lard, chopped
120 fl Pig's blood
2 lb Breadcrumbs
4 oz Oatmeal
1 Medium onion, chopped
1 ts Salt
1/2 ts Allspice
1 Beef casings
Always served with an Irish "fry". The preparation of this pudding may be impractical these days due to the difficulty of procuring fresh pig's
blood and casings.
Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly
until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold.
Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped.
Black Pudding, one of the great creations of civilised society, is essentially congealed pig's blood in a length of intestine. There are many
variations; in England, the pudding is usually bound with rusk and has bits of fat in it. The French have their boudin noir with nowt but blood in the
casing, the Germans blotwürst, the Spanish morcilla which is often bound with rice. Can there be a finer sight in a shop window than a freshly cooked
black pudding, still steaming slightly, looking like... er... a slimy coil of warm intestine filled with congealed blood?