Traditional Blood Pudding Recipe (Irish Black Pudding)

Name: Traditional Blood Pudding Recipe (Irish Black Pudding)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Comfort
Ingredients: 360ml fresh liquid blood (or rehydrated blood powder); 150g steel-cut oats & ½ cup (100g) pearl barley, par-boiled; 120g fresh beef suet or finely minced pork fatback; 120g yellow onion, finely grated; 240ml whole milk or rich stock; 1 tsp ground allspice, ½ tsp mace, ½ tsp ground coriander; 1 tsp dried marjoram & 1 tsp coarse black pepper, 1 tsp salt

Jump to Recipe Step-by-Step

Every reliable kitchen repertoire needs a dependable crowd-pleaser like this Traditional Blood Pudding Recipe (Irish Black Pudding). Built around liquid blood, steel-cut oats & ½ pearl barley, par-boiled and beef suet or finely pork fatback, this dish comes together smoothly in 65 min, delivering deep comfort, savory depth, and effortless weeknight satisfaction.

Ingredients

6 servings

1.5 cups (360ml) fresh liquid blood (or rehydrated blood powder)
1 cup (150g) steel-cut oats & ½ cup (100g) pearl barley, par-boiled
1 cup (120g) fresh beef suet or finely minced pork fatback
1 medium (120g) yellow onion, finely grated
1 cup (240ml) whole milk or rich stock
1 tsp ground allspice, ½ tsp mace, ½ tsp ground coriander
1 tsp dried marjoram & 1 tsp coarse black pepper, 1 tsp salt

Step-by-Step Instructions

In a saucepan, **simmer steel-cut oats and pearl barley in water for 15 minutes**. Drain thoroughly and let cool to room temperature.

In a large mixing bowl, **combine par-boiled grains, minced beef suet, grated yellow onion, allspice, mace, coriander, marjoram, salt, and black pepper** until evenly distributed.

Whisk together liquid blood and milk. **Fold blood mixture into grain mixture** until smooth. Pour into a parchment-lined loaf pan or stuff into natural beef casings.

Cover loaf pan tightly with foil and place in a water bath at 175°F (80°C). **Poach for 45 minutes** until set. Cool completely, slice into ½-inch rounds, and pan-sear in butter for 3 minutes per side until crispy!

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Chef Amara’s Kitchen Secrets & Pro Tips

Chef's Secret Grain Ratio: The 2:1 ratio of steel-cut oats to pearl barley delivers the ultimate authentic Irish butcher texture!
Water Bath Protection: Cover the pan tightly with double-layer foil to keep steam in and ensure uniform setting.
Searing Tip: Use a hot cast-iron skillet with a tablespoon of salted butter for maximum crispy crust!

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: Chef's Secret Grain Ratio: The 2:1 ratio of steel-cut oats to pearl barley delivers the ultimate authentic Irish butcher texture!

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if the Sauce for Traditional Blood Pudding Recipe (Irish Black Pudding) 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 gently in a covered skillet or oven over medium-low heat until heated through.

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Frequently Asked Questions

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Q: Is black pudding cooked before eating? A: Yes! Blood pudding is gently poached during preparation, making it fully cooked. Pan-searing before serving warms it through and creates a delicious crispy crust.

Q: What grains are used in traditional blood pudding? A: Irish black pudding typically uses a mixture of steel-cut oats and pearl barley for its signature rustic texture.

Q: What sauce pairs best with blood pudding? A: Traditional HP brown sauce, warm caramelized apple compote, or mustard gravy complement the rich savory flavors perfectly.

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Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 6)

280 Calories

22g Carbs 8% DV

14g Protein 28% DV

16g Fat 21% DV

3g Fiber 11% DV

540mg Sodium 23% DV

Carbs 32% Protein 20% Fat 48%

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

Quick Info

Cuisine Comfort
Dietary High-Protein, Savory Heritage Recipe
Total Time 65 min
Yield 6 servings

Chef Amara

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

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Traditional Blood Pudding Recipe (Irish Black Pudding)

Ingredients

Step-by-Step Instructions

Par-Boil the Grains

Combine Grains, Fat & Spices

Blend Liquid & Pack into Mold/Casing