or blood pudding is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (Blutwurst) in some countries. There are many country and regional variations but pig or cattle blood is most often used (sheep and goat blood to a lesser extent). Typical fillers include meat, fat, suet, bread, sweet potato, onion, chestnuts, barley, and oatmeal.
METHOD ONE - Preparing and cooking Black Pudding (Blood Pudding):
Cut two or three slices of black pudding about ½" (1cm) thick. Heat the fat in a frying pan then add the black pudding slices. Cook for about 2-3 minutes on each side over a medium heat. Serve as part of a fried breakfast or brunch.
METHOD TWO - Preparing and cooking Black Pudding (Blood Pudding):
This is suitable if you want to eat black pudding as the main course and if you can obtain whole black puddings about 8" long by 1½" diameter (20cm x 4cm).
Prick the pudding several times with a fork to allow fat to escape. Heat the fat in a frying pan then add the whole black pudding. Cook on medium heat for about 8-10 minutes, turning the pudding frequently. Serve with either heated ready-made stewed apple from a shop or (much better) with Meester Graham's delicious Apple and Honey Slices
If you've never done it before, eating black pudding as a main course may seem a little strange, but I can assure you that the 'experiment' will be well worth the effort. But PLEASE try the Apple and Honey slices too!