Black Pudding

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 4 cups blood oranges fresh
• 1 teaspoon ground allspice 
• 1 cup milk 
• 2 cups suet diced finely chopped finely (or beef suet)
• 2.5 teaspoons salt 
• 1.5 cups irish oats (pinhead)
• 1 large onion yellow finely chopped

Equipment

• bowl
• oven
• sieve
• plastic wrap
• loaf pan
• aluminum foil

Directions

1. Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
2. Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
3. Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt.
4. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
5. To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.
6. From Real Irish Food by David Bowers, © 2012 Skyhorse Publishing