Traditional Irish Black Pudding Recipe (Blood Sausage)

Name: Traditional Irish Black Pudding Recipe (Blood Sausage)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: Breakfast
Ingredients: 240g steel-cut pinhead oats (soaked in 2 cups warm pork broth); 450g fresh pork blood (or rehydrated dried blood powder) + ½ lb pork fat suet, finely minced; 150g yellow onion, finely minced & sautéed in butter; 240ml whole milk & ⅓ cup all-purpose flour; 5g ground allspice, 1 tsp ground mace, 1 tsp dried thyme & 1.5 tsp salt + 1 tsp black pepper

Jump to Recipe Step-by-Step

Say goodbye to rushed, uninspired mornings with this homemade Traditional Irish Black Pudding Recipe (Blood Sausage). It transforms simple morning staples like steel-cut pinhead oats, pork blood + ½ lb pork fat suet, finely and yellow onion, finely & sautéed in butter into an appetizing, golden breakfast that brings everyone to the kitchen table in 1 hr 15 min.

Ingredients

10 servings

1.5 cups steel-cut pinhead oats (soaked in 2 cups warm pork broth)
1 lb fresh pork blood (or rehydrated dried blood powder) + ½ lb pork fat suet, finely minced
1 large yellow onion, finely minced & sautéed in butter
1 cup whole milk & ⅓ cup all-purpose flour
1.5 tsp ground allspice, 1 tsp ground mace, 1 tsp dried thyme & 1.5 tsp salt + 1 tsp black pepper

Step-by-Step Instructions

Soak pinhead oats in warm pork broth for 15 minutes. Sauté minced onions in butter until tender and sweet; cool.

In a large bowl, whisk pork blood, milk, sautéed onions, minced pork suet, soaked oats, flour, allspice, mace, thyme, salt, and black pepper until thick and combined.

Pour batter into buttered loaf pans. Cover with foil and place in a hot water bath. **Bake at 325°F (165°C) for 45 to 50 minutes** until set and firm. Cool completely, slice into ½-inch rounds, and pan-fry in butter until crispy!

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Chef Amara’s Kitchen Secrets & Pro Tips

Use Steel-Cut Pinhead Oats: Traditional Irish black pudding relies on hearty pinhead oats for its signature nutty, rustic texture.
Pan-Fry in Butter: Frying chilled slices in sizzling butter creates a crackly outer crust while the center stays tender and rich.

1. Let the Meat Rest Before Slicing: Transfer cooked meat to a cutting board for 5–10 minutes before carving. Resting allows tight muscle fibers to relax and redistribute savory juices evenly throughout the cut. 2. Season in Measured Layers: Introduce small pinches of salt at different cooking stages rather than dumping seasoning on at the end. This draws out moisture and seasons every ingredient to its core. 3. Chef's Kitchen Secret: Use Steel-Cut Pinhead Oats: Traditional Irish black pudding relies on hearty pinhead oats for its signature nutty, rustic texture.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if the Sauce for Traditional Irish Black Pudding Recipe (Blood Sausage) Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.

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Storage, Freezing & Reheating Guidelines

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Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.

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Frequently Asked Questions

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Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.

Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.

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Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 10)

280 Calories

18g Carbs 7% DV

16g Protein 32% DV

16g Fat 21% DV

3g Fiber 11% DV

580mg Sodium 25% DV

Carbs 26% Protein 23% Fat 51%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Breakfast
Dietary High Protein
Total Time 1 hr 15 min
Yield 10 servings

Chef Amara

Passionate home cook & certified chef behind YumAroma. Every recipe is tested 3+ times for perfection.

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Traditional Irish Black Pudding Recipe (Blood Sausage)

Ingredients

Step-by-Step Instructions

Soak Oats & Sauté Onions (15 Min)

Mix Savory Blood Pudding Batter (10 Min)