Enhanced Black Pudding

Ingredients

Pork casings

2-3 meters, soaked

Pork blood

1 liter, fresh

Pork fat

300 grams, finely chopped

Oatmeal

200 grams, finely ground

Onion

1 large, finely chopped

Salt

1 tablespoon

Black pepper

1 teaspoon, freshly ground

Ground cloves

1/2 teaspoon

Ground nutmeg

1/2 teaspoon

Cayenne pepper

1/2 teaspoon, or to taste

Instructions

1. In a large mixing bowl, combine the fresh pork blood, finely chopped pork fat, chopped onion, ground oatmeal, salt, freshly ground black pepper, ground cloves, ground nutmeg, and cayenne pepper. Stir the mixture thoroughly until well blended.
2. Rinse the pork casings under cold water, then soak them in warm water for about 30 minutes to soften. This will make them easier to fill.
3. Using a sausage stuffer or a piping bag fitted with a wide nozzle, carefully fill the pork casings with the black pudding mixture. Be sure to leave some space at the ends to allow for expansion. Twist the casings at regular intervals to form individual sausages, tying the ends securely with string.
4. Bring a large pot of water to a gentle boil. Carefully add the black pudding sausages, ensuring they are fully submerged. Reduce the heat to low and simmer for about 30 minutes.
5. Once cooked, remove the black pudding sausages from the pot and let them cool slightly on a wire rack.
6. To serve, slice the black pudding sausages into rounds and pan-fry them in a hot skillet until they are crispy and golden brown on both sides. Serve hot as an appetizer or as part of a traditional breakfast.