Black pudding
Description
Suitable for both holidays and everyday meals. Black pudding is one variation of blood sausage. It is made from pork blood with the addition of oats, onion, and lard. There are several variations of this dish: for example, pearl barley is used instead of oats, or breadcrumbs, or flour. Black pudding is made in sausage casing or baked in a mold. 1. Add one teaspoon of salt to the blood. Bring two and a half cups of water to a boil, add the oats, cook over low heat for 15 minutes until done, stirring constantly. 2. Pass the blood through a fine sieve or cheesecloth to remove clots. Add fat, finely chopped onion, allspice and black pepper, and the remaining salt. Add the boiled oats and mix thoroughly. 3. Rinse the sausage casing thoroughly and cover it with cold water, leaving it for 30–40 minutes. You can use regular intestine, which should also be soaked. 4. Using a special attachment, stuff the sausage casing. If you do not have one, cut the neck off a bottle and use it for stuffing. 5. Boil the finished sausage in boiling water for several minutes, then fry it in butter. The appetizer is ready. Serve immediately.