Black Pudding

Method

Soak the hog casings in warm water for 30 minutes to soften. Gently warm the pork blood to 40°C without boiling, then combine with the minced pork, diced back fat, oatmeal, and finely diced onion in a large bowl. Season with salt, pepper, thyme, and marjoram, mixing thoroughly until well combined. Using a sausage filler or piping bag, carefully fill the casings to about three-quarters full, leaving room for the mixture to expand. Tie the ends securely with string and prick gently with a pin to prevent bursting. Place the filled casings in simmering water at 80°C for approximately 30 minutes, ensuring they remain submerged and do not boil. Remove carefully with a slotted spoon and allow to cool completely before refrigerating. To serve, slice thickly and fry in a hot pan until golden on both sides.