Black Pudding Recipe (in skins this time)

b2l pigs blood

500g onions (finely chopped)

250g back fat (finely chopped)

200g lard or olive oil

5tsp salt

4 cloves

1 tsp white pepper

1 tsp black pepper

2 tsp nutmeg

2 tsp cayenne pepper (or paprika if you don't want spicy)

2tsp ginger

120g pearl barley (or wheat)

Gently fry the onions with the cloves until soft but not brown

Put the blood in a largish bowl (messy if it slops over when you stir!) and mix in all the other ingredients (except the cloves which you should remove from the onions)

Put in to large sausage skins (I used the larger bit of pigs intestines same as I used for saucisson - these come out wider though as the saucisson shrinks as it dries). I did this by tying one end with string and then using a funnel and ladle to fill. I did it in a bowl in case the skin burst while filling - which one did. I then slid if the funnel tied the other end with string - possibly all easier with 2 people.

Cook by gently lowering in to 80°C water in a large pan. 

Cook for about 40 minutes or until when you stick a pin in it doesn't flow red. Maintain the temperature at around 80°C throughout. It is a good idea to mix around before putting in to the water otherwise the fat rises to the top (see bottom photo)

I should have mixed it around before boiling