Black Pudding - Blood Sausage

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 3/4 pints lamb blood (or the blood from lamb or goose)
• 12 ounces suet, shredded
• 1 cup milk
• 2 ounces oatmeal
• 3 medium onions, peeled and chopped
• 1 tablespoon salt
• 1/2 teaspoon mixed herbs
• 1/2 teaspoon cayenne pepper
• 1 pinch nutmeg

Recipe

• 1 pre-heat oven to 160°c/300°f/gas mark 2.
• 2 assemble meat grinder and prepare the casings: choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
• 3 soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
• 4 rinse under cool running water.
• 5 to remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
• 6 if you spot any holes in the casing at this time, discard or cut the damaged bit off.
• 7 remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
• 8 mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
• 9 fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
• 10 place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
• 11 bake for 1½ hours.
• 12 allow to cool.
• 13 fry with bacon and eggs for breakfast or use as a part of a mixed grill.