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Black Pudding (Blood Sausage)

smokin monkey

Master of the Pit
OTBS Member
SMF Premier Member
Group Lead
Joined Oct 27, 2013
Black Pudding

500 grams Pearl Barley
500 grams Oats
500 grams Pork Back Fat
250 grams Dried Pigs Blood
3 Onions
1 1/2 liters Water
295 ml Brandy
Spice Blend
20 grams Salt
10 grams Ground Coriander
10 grams Dried Sage
10 grams Mace
20 grams White Pepper

Soak Oats over night.

Chop Back Fat into 10mm dice. Then place in a pan of hot water and boil for 1 -2 minutes to fix the white colour.

Heat big pan and and 12 pieces of fat.

Add chopped onions, sweat, but do not

Add remaining Fat, Pearl Barley and Oats.

Mix Dried Blood with the Water.

Add mixture to pot and simmer for 15 minutes.

Mix all ingredients for spice mix, add to pan.

Add a splash of Brandy.

Allow to cool.

Stuff Hog Casings or Synthetic Black Pudding Casing.

Heat Sous Vide to 82'C or 180'F. Can use a pan of hot water.

Cook Black Pudding for 20-25 minutes.

Finished Pudding

Back to The Smokin monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Last edited:


Smoking Guru
OTBS Member
SMF Premier Member
Joined Aug 24, 2014
SM, That sausage looks tasty, I've never had or tried to make blood sausage .


Master of the Pit
OTBS Member
SMF Premier Member
Joined Nov 3, 2013
Wow, that looks beautiful. Only had blood sausage once in my life in Greece and I loved it. My wife gagged at the thought of it haha. Yours looks a lot like it texturally . points!


Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Oct 31, 2012
My Dad was big on blood sausage. Points for the memory and the recipe.


chef jimmyj

Epic Pitmaster
Staff member
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
Joined May 12, 2011
I would tear that up but I would be the only one eating. Most of my family does not share my taste for the unusual...JJ

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