Stornoway black pudding

Method

Mince the pork meat and back fat together finely, then combine with the beef blood, ensuring the mixture stays cool throughout. Toast the oatmeal in a dry pan over medium heat for 3-4 minutes until lightly browned and fragrant, then add to the meat mixture. Stir in the salt, pepper, cinnamon, cloves and thyme, mixing thoroughly but gently to avoid overworking the filling. Using a sausage filler or piping bag, stuff the mixture into prepared pork casings, pricking any air bubbles with a fine needle. Tie off the ends and simmer the puddings gently in water at 75-80°C for approximately 30 minutes until cooked through and they just float. Allow to cool completely in cold water before storing, or slice and fry in a hot pan until the casing crisps and the interior is heated through.