Traditional Irish Black Pudding in Casings, Gently Poached
Traditional Irish black pudding is a blood sausage: pig's blood, pork fat, oatmeal, onion and seasoning are stuffed into casings and gently poached, never baked as a loaf.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Soak and rinse the casings according to the supplier's directions and keep them moist.
- 2
Combine the blood, diced fat, onion, oatmeal, thyme, salt, and pepper thoroughly.
- 3
Stuff the mixture loosely into the casings, leaving room for the oatmeal to swell, then tie into links.
- 4
Prick out obvious air pockets with a sterilized needle.
- 5
Poach in water held below a boil until firm and cooked through, without letting the casings burst.
- 6
Cool completely; slice and fry before serving as part of a breakfast.
Cook notes
Tips
Use fresh hog casings for the best results.
Ensure the black pudding mixture is well mixed to avoid separation during poaching.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store cooked black pudding in the refrigerator for up to 3 days.
- Freeze any leftovers to enjoy later; wrap them tightly to prevent freezer burn.
Substitutions
- Use beef blood instead of pig's blood if preferred.
- Replace pork fat with beef fat or lard for a different flavor profile.
What to Serve With
- Mashed potatoes
- Grilled apples
- Sautéed cabbage
Common Mistakes
- Overstuffing the casings can cause them to burst during cooking.
- Not rinsing the casings thoroughly may result in a strong flavor.
Recipe FAQ
What is black pudding made of?
Black pudding is typically made from pig's blood, fat, oatmeal, and spices.
Can I make black pudding in advance?
Yes, you can prepare black pudding in advance and store it in the refrigerator for a few days.
How do I cook black pudding?
Black pudding is traditionally poached or fried; this recipe specifically focuses on poaching.
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