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Blood Pudding is sausage that relies heavily on it's main ingredient of pig's blood. The blood is what gives the sausage it's dark and sometimes black color. It is sometimes seen as disgusting and gross to eat due to the blood that is in it. But such an ingredient should really just be ignored due to the fact that meat of all kinds does contain the liquid anyway. There is just more of it added to it in the recipe. Well, that's how I look at it. If you can't find it in your local butcher shop or at a grocery store, I have added a recipe to the page below provided by EPICURIOUS.COM. Enjoy!

YIELD: Makes about 3 pounds

INGREDIENTS

4 cups fresh pig's blood

2 1/2 teaspoons salt

1 1/2 cups steel-cut (pinhead) oatmeal

2 cups finely diced pork fat (or beef suet), finely chopped

1 large yellow onion, finely chopped

1 cup milk

1 1/2 teaspoons freshly ground black pepper

1 teaspoon ground allspice

DIRECTIONS

-Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.

-Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.

-Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.

-To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

Would I Try It?

Of course I would try it. Truthfully, I find it pretty silly when people find blood sausage gross because it has the word blood in it's name. Come on people, eat up!

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