Black Pudding (Irish) Recipe

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Black Pudding (Irish) Ingredients

1 lb pig's liver
1 1/2 lb unrendered lard, chopped
120 fl pig's blood
2 lb breadcrumbs
4 oz oatmeal
1 medium onion, chopped
1 tsp salt
1/2 tsp allspice
1 beef casings

A Recipe for
Black Pudding (Irish)

You don't sew with a fork, so I see no reason to eat with knitting needles.
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This Black Pudding (Irish) recipe is one of many in our Ethnic Category.

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
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This Recipe for Black Pudding (Irish) is one of thousands in the Recipes-to-go Ethnic Cookbook.

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
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Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend.
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Forget love... I'd rather fall in chocolate!
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Black Pudding (Irish)

There is no such thing as a little garlic.
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Black Pudding (Irish) Directions

Servings: 8

(Always served with an Irish "fry". The preparation of this pudding
may be impracticalthese days due to the difficulty of procuring fresh
pig's blood and casings.) . Stew liver in boiling salted water until
tender. Remove liver, and mince. Reserve cooking liquor. Mix all
ingredients in large bowl. Stir thoroughly until blended. Fill
casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours.
Leave until cold. Cut into 1/2 inch slices as required and fry in hot
fat on both sides until crisped.

Serves: 8

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Black Pudding (Irish) Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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