Black Pudding

In a large mixing bowl, combine the fresh pig's blood with the steel-cut oats. Stir well and let it soak for at least 2 hours or overnight in the refrigerator

After soaking, stir in the finely chopped onion, salt, pepper, nutmeg, allspice, cloves, ginger, mace, and all the dried herbs and spices

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If using hog casings, carefully stuff the mixture into the casings, tying off sections with kitchen twine to form individual sausages

In a large pot of boiling water, gently add the black pudding sausages or patties. Reduce the heat to a simmer and cook for about 30-40 minutes

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Once cooked, remove the black pudding from the water and let it cool slightly before serving

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To serve, slice the black pudding into rounds if using casings, or serve the patties whole. It can be enjoyed hot or cold

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Store any leftovers in the refrigerator and consume within a few days.

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