Description: Irish black pudding is a traditional sausage made from pork liver, pork fat, steel-cut oats, and a blend of spices. The mixture is either stuffed into hog casings or formed into a loaf and baked in the oven until cooked through. The result is a flavorful and hearty sausage that can be sliced and served as a breakfast side dish or used as an ingredient in other dishes.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serving size: 4-6 slices

• 1 lb pork liver
• 1 lb pork fat
• 1 lb steel-cut oats
• 1 large onion, finely chopped
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of ground allspice
• 1 teaspoon of ground ginger
• 1 teaspoon of ground nutmeg
• 1/2 teaspoon of cayenne pepper
• Hog casings (optional)
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1. Rinse the pork liver in cold water and soak it in salted water for at least an hour.
2. Rinse the liver again and cut it into small pieces.
3. Grind the liver and pork fat together using a meat grinder or food processor.
4. Cook the steel-cut oats according to the package instructions.
5. Add the cooked oats, chopped onion, salt, black pepper, allspice, ginger, nutmeg, and cayenne pepper to the ground liver and pork fat. Mix well.
6. If using hog casings, stuff the mixture into the casings using a sausage stuffer. If not using casings, form the mixture into a loaf.
7. Preheat the oven to 350°F (175°C) and place the black pudding on a baking sheet.
8. Bake for 1-2 hours or until the internal temperature reaches 160°F (71°C).
9. Remove from the oven and let the black pudding cool before slicing and serving.

Enjoy your homemade Irish Black Pudding as a breakfast side dish or as a tasty addition to any meal!