Blood Pudding Recipes

**creagdhubh** · 8th January 14, 06:53 AM

Originally Posted by piperdbh

Does blood pudding taste metallic?

Personally, I don't think so.

**brewerpaul** · 8th January 14, 10:59 AM

My question is to anyone who has made blood pudding in the past. I have access to pork via a couple of farmers who have their pigs butchered occasionally. We get suet from them for making lard for cooking and soap. These are well raised pigs with no antibiotics or hormones so I would feel good about using the blood. My question is this, does the blood need to be fresh? Could I get blood that has been frozen and use it? Even if not frozen could I use the blood that has been cooled in the fridge? I know blood will eventually coagulate so does the blood need to be fresh and not clotted to be useable? I know that is a few questions but if I could get fresh blood that has been frozen and use it Ill be making my own blood pudding soon. Jennifer and I really enjoyed it when we had it for breakfast in Scotland so I want to give it a try if I can. THanks in advance......

**Ozark Ridge Rider** · 8th January 14, 06:18 PM

Originally Posted by piperdbh

Does blood pudding taste metallic?

To me it does. Love haggis, but can't say I really fancy the black pudding.

**piperdbh** · 8th January 14, 06:50 PM

Even in my flesh-eating days I wouldn't have eaten blood pudding. Now livermush was a different story. Mmmm...

**Derek Conley** · 8th January 14, 07:13 PM

Originally Posted by creagdhubh

It's good stuff, isn't it?!

It's really quite incredible. Both places I stayed (23 Mayfield and The Witchery) used Stornoway black pudding and I wish we had it here...

**StevieR** · 8th January 14, 11:36 PM

Originally Posted by brewerpaul

My question is to anyone who has made blood pudding in the past. I have access to pork via a couple of farmers who have their pigs butchered occasionally. We get suet from them for making lard for cooking and soap. These are well raised pigs with no antibiotics or hormones so I would feel good about using the blood. My question is this, does the blood need to be fresh? Could I get blood that has been frozen and use it? Even if not frozen could I use the blood that has been cooled in the fridge? I know blood will eventually coagulate so does the blood need to be fresh and not clotted to be useable? I know that is a few questions but if I could get fresh blood that has been frozen and use it Ill be making my own blood pudding soon. Jennifer and I really enjoyed it when we had it for breakfast in Scotland so I want to give it a try if I can. THanks in advance......

I am not an expert black pudding maker, but do excel in eating it. I do think you need fresh blood. Have a look at this link - http://www.rivercottage.net/recipes/...black-pudding/ The recipe calls for the blood to be seived to remove any clots.

**Big Josh** · 9th January 14, 12:58 AM

I would think fresh blood would be the way to go and hormone and antibotic free would be best. From what I have read in my research the process is fairly simple but like any sausage making you need to be clean and use the freshest ingredients as possible.
I have a friend who raises hogs and another who raises sheep so I am hoping to experiment with each alone and perhaps a mix of both.