A traditional blood pudding recipe made with dried pig’s blood, pork fat, grains, and spices, slow-cooked sous vide and crisped in a pan.

Scale

50 g dried pigs blood

350 ml water

150 g pork back fat, diced whilst frozen

1/4 large onion, diced

190 g porridge oats, blitzed

25 g pearl barley, cooked and drained

2 g black pepper

1 g mace

3 g ground coriander

5 g salt

Black pudding casings

1. Cook pearl barley for 75 minutes. Drain and cool.

2. Sweat diced pork fat and onion for 5 minutes on low heat. Cool.

3. Whisk dried blood with water. Strain to remove clumps.

4. Mix blood, fat, onion, oats, barley, and spices.

5. Spoon into casings, squeeze tight, tie off with twine.

6. Vacuum seal and cook sous vide at 83°C for 45 mins.

7. Chill in ice bath, then refrigerate.

8. Slice and pan-fry until crisp.

Use frozen pork fat for easier dicing.

Don’t skip the sieve step—it ensures a smooth, even mix.

Keywords: blood pudding, black pudding, traditional sausage, pork recipes