Oldfarm Black Pudding

If you have never made Black Pudding before, I would suggest that you read through the instructions, especially the tips, several times before you commence.

Spice Mix:

20 g Ground Coriander or 15g smoked paprika
15 g Dried Sage
10 g Dried Mace or 10g ground nutmeg
10 g Cumin Powder
10 g Ginger Powder
20 g White Pepper
10 g Black Pepper
50 g Salt – see note on pig’s blood
Mix all together prior to starting the process. [Put away your spice containers]


  • Pre-prepared spice mix
  • 2.5 litres pigs blood – organic if at all possible
  • 400 g pearl barley – cook and let it cool prior to using.
  • 500 g Onions, finely chopped and sweated until translucent – let cool
  • 800 g back fat [pork] finely diced and sweated. If using leaf fat do not sweat it, there is no need to.
  • Natural bovine or pork casings – 40 to 50 mm in diameter – about 16 feet, cut into 2 foot lengths.  Wash these very very well at least 3 times to remove excess salt.  Flush water through the casings as well.  [These are inexpensive I paid 16 euro for 30m of 50mm casing this week 4/12/2021.  What I did not use will keep for approx 12 months in original container in a cold place.]


  • Stuffing nozzle, or a funnel with a wide neck or a vertical sausage stuffer.
  • Sieve.
  • Long handled wooden spoon or something that you can push down the stuffing nozzle
  • Butchers’ twine. [You will use more than you think]
  • Jug for pouring mixture into funnel/nozzle
  • Large bowl or bucket/pot to mix all ingredients. High sides helps avoid splashes
  • Large tray – fill casings on tray to collect any spills
  • Frying pan to sweat onions/fat separately
  • Large (5 Gallon size if possible) 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.
  • Tie a good knot with the butcher’s twine approx. 1″ in from end of casing.  When filling from nozzle this knot will form a ‘stop’ for the mixture.
  • Allow casing to slide off the nozzle as you fill. Don’t over 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. Leave a loop in the string so that the puddings can be suspended/hung in the pot. Assuming that the pot is deep enough.
  • 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. This depends on your cooking pot size, if large enough hang the full length, then cut to desired length when cooked
  • Do not overfill as the mixture will expand slightly and possibly burst the casings.
  • Leave about 2 inches of space when filling.
  • To stop Pig’s blood coagulating, I added 50 g of salt to the very fresh blood after sticking pig.  Mix it well.  If you do this there is no need to add salt to recipe as well.  Blood freezes well and can be thawed and used at a later time.


Make your spice mix.
Have your Pearl Barley pre-cooked and cold.
Sauté the onions in a little of the fat.  Allow to cool.
Soften the fat pieces if using back fat 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.
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.
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 in the hot water until they float at 70 C/160F.  (If the pot is small 1 or 2 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 and taste.

This is the recipe that I use here at Oldfarm.  If you can get help doing this it will make easier, especially when filling the casings.

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