You Won’t Believe How Easily You Can Makeガラ gepurd with This Absolute Black Pudding Recipe! - American Beagle Club

Understanding the Context

Why This Black Pudding Stands Out

Black pudding, also known as black pudding or blood sausage, is a traditional savory blood sausage made primarily from pork blood, fat, and oak-flavoredbread crumbs or oatmeal, seasoned with spices and wrapped in natural sausage casings. While store-bought versions are common, homemade black pudding packs a richer, deeper flavor that grabs attention.

And here’s the secret: you don’t need fancy equipment, exotic ingredients, or hours of prep. This recipe transforms simple — even humble — components into an unforgettable British-inspired classic — and possibly the best black pudding anyone will ever taste.

Key Insights

The Absolute Black Pudding Recipe (You Won’t Believe How Easy It Is!)

Ingredients

(Makes about 12 oz glutinous sausages, enough for 12–15 servings)

• 600g pork blood (fresh, from 6–8 large pork bellies; difference between blood and pudding is minimal when properly processed)
  
• 300g pork fat (ground or rendered—aim for a marbled, creamy texture)
  
• 100g breadcrumbs (preferably stale or sourced from stale sourdough for depth)
  
• 2 tsp fine sea salt (adjust to taste)
  
• 1 tsp black pepper (or more, to personal preference)
  
• 10–12 grams (about 1 tsp) narrative swamp smoke or liquid smoke (optional but recommended for authentic smokiness)
  
• A pinch of nutmeg or allspice (optional, for warmth and complexity)

Tools You’ll Need

• Large mixing bowl
  
• Meat boiler or deep pot (for cooking blood)
  
• Wooden spoon or spatula (for mixing)
  
• Kücheln or sausage sauser (if not using natural hog casings)
  
• Parchment or sausage casings (traditional sheath, or plant-based alternatives)
  
• Spritz bottle with clean water (for sealing casings)
  
• Kettle or simmering setup (for cooking blood safely)

Final Thoughts

Step-by-Step: How to Make Garbage Into Black Gold

Step 1: Prepare the Blood & Fat Blend
In a large bowl, combine fresh pork blood and melted pork fat. This mixture should feel thick and sticky—this is the heart of your pudding. Use your hands to merge everything thoroughly. The key here? Smoothness and emulsion—no lumps!

Step 2: Incorporate the Bread Crumbs
Gradually stir in the breadcrumbs, breaking up any clumps. This gives structure, nuttiness, and binds the mixture. Add salt and black pepper now—this is your flavor backbone. Taste and adjust.

Step 3: Add Smoke & Spices
For true depth, add your narrative swamp smoke—just a whisper —or carefully stir in liquid smoke to mimic that smoky, earthy finish. Don’t overdo it—too much smoke can dominate. Then finish with spices.

Step 4: Shape the Substitute Pudding
Wet your hands with clean water (to prevent sticking), and begin shaping the mixture into long, even links resembling English-style black pudding. Traditionalists use hog casings; modern cooks often use bleached plant casings or silicone molds—either way, firm but generous shaping matters.

Step 5: Simmer in a Flavorful Broth
Place the formed puddings gently into a large pot. Cover with indoor smoke or left-over beer broth + water—about 3–4 inches. Simmer gently at 160°F (70°C) for 1.5 to 2 hours, flipping every 15 minutes. This slow cooking develops thick, firm texture and deep flavor.