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Black Pudding


16 lbs. blood
2 lbs. salt
8 lbs. flare fat
8 oz. black pepper
1 1/2 lbs. pearl barley
1 oz. celery seed
1 3/4 lbs. flour
4 oz. ground pimiento
1 lb. rice flour
4 oz. coriander
1 3/4 lbs. fine oatmeal
4 oz. dry mustard
1 lb. onions


Blood must be perfectly fresh; strain through muslin to remove “strings.” Cook barley in a cloth, allowing for swelling, about 4 hours. Cube flare fat, remove all excess water, and scald in wire basket. Chop onions, and cook lightly.Add to blood the seasonings, flours, oatmeal, and cooked barley, and mix well. Last of all add onions, and fat, and mix again. Fill loosely into bullock runners or wide hog casings. distributing fat evenly.Tie off into 1-pound rings, and boil for about 40 mintues at 180ºF.To test for doneness, prick skin; if no blood oozes out, pudding is finished.Add some black pudding dye to water to ensure an attractive black finish.