Black pudding

Method

1. Sieve the pig’s blood into a large container to remove any clots.
2. Add the sweated back fat and fried onions to the blood, mixing well.
3. Stir in the oatmeal, white pepper, salt, mixed spices, and double cream. Ensure all ingredients are thoroughly combined before filling the casings.
4. Tie a knot at one end of a casing, leaving a long length of string as a “tail.” Pull the other end over the nozzle of your funnel. Using a ladle, carefully pour the mixture into the funnel. This can get messy, so perform the entire operation over a tray to catch any overflow. Be sure not to overfill the casing, as the pudding will expand during cooking. Leave 5-7 cm of space at the top.
5. If the funnel becomes clogged, use a chopstick or a similar tool to clear any blockage.
6. Take the tail of the string and tie a second knot at the other end of the casing, forming a U-shaped pudding. Complete filling the remaining casings.
7. In a large pan, bring two-thirds full of unsalted water to a boil, then reduce the heat to a gentle simmer. Add each pudding to the water.
8. Prick each pudding occasionally with a needle. If a brown liquid emerges, the pudding is done. This process should take about 20 minutes. Allow the pudding to cool before slicing and serving.