Oldfarm Black Pudding

Oldfarm Black Pudding

The process for making the pudding is complicated to explain, so we would suggest that you read through the instructions several times before you commence.

Spice Mix:

  • 20 g Ground Coriander
  • 15 g Dried Sage
  • 10 g Dried Mace
  • 10 g Cumin Powder
  • 10 g Ginger Powder
  • 20 g White Pepper
  • 10 g Black Pepper

Mix all together prior to starting the process.


  • 2.5 litres pigs blood – organic only
  • 250 g Oatflakes
  • 450 g Pinhead Oatmeal – mix the Oatflakes and Pinhead cover with water, bring to boil and boil for 2 minutes
  • 500 g Onions, finely chopped and sweated until translucent
  • 800 g back or leaf fat, finely chopped and sweated.


  • 500 ml full cream (stir into mix prior to filling casings)
  • 30 g Salt – see note on pigs blood

Bovine or pork casings – 40 to 50 mm in diametre – about 16 feet, cut into 2 foot lengths.  Wash these very very very well at least 3 times to remove excess salt.  Water through the casings as well.


  • Stuffing nozzle, or a funnel with a wide neck
  • Butchers’ twine
  • Jug for pouring mixture into funnel/nozzle
  • Large bowl or cooking pot to mix all ingredients
  • Large tray – fill casings on tray to collect any spills
  • Frying pans to sweat onions and fat
  • Large (Gallon size) cooking pot two-thirds full of simmering water
  • Kitchen roll – it can get messy if something spills!


  • Make sure that the 2 foot lengths of casings will slide onto the stuffing nozzle/funnel.
  • When on the nozzle tie a good knot with the butcher’s twine approx. 1″ in from end of casing.  When filling into nozzle this knot will form a ‘stop’ for the mixture.
  • Allow casing to slide off the nozzle as you fill.
  • Have 4 x 12 inch lengths of twine ready for each length of casing.
  • One knot at start of filling.  One at end when full.
  • Place casing on tray and find middle of pudding.  Tie the remaining 2 pieces of twine about an inch either side of centre.
  • Cut the filled pudding between the two twines.
  • Do not overfill as the mixture will expand and possibly burst the casings.
  • Leave about 3 inches of space.


(To stop Pig’s blood coagulating, I added 30 g of salt to the very fresh blood after sticking pig.  Mix it well.  No need to add salt to recipe as well, if you do this.)

Make your spice mix.

Mix oats together and simmer for about 10 minutes.  Allow to cool.

Sauté the onions in a little of the fat.  Allow to cool.

Sauté the fat pieces…. do not melt them.  Allow to cool.

Sieve the blood, removing any clots and discarding them.

Add the sweated back fat and onions to the blood.  Mix very well.

Add the oat mixture and spices to the blood.  Mix really well – hands are best.  Avoid any lumps.  When you think it is okay – DO IT AGAIN.  If adding cream now is the time to blend it in.

Fill each 2 ft. length of casing and tie off.  Try to have an equal mix of ingredients when filling.

Cook off the filled puddings for c. 20 minutes in the hot water.  (3 in the pot is enough at any time).  Prick with a fine needle.  If nothing comes out, pudding is cooked.

Remove from pot and allow to cool.  When cold, slice, pan fry in some butter and taste.

We will share some other serving ideas soon.

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