Black Pudding

Step by stepInstructions

1. Soak the oats in the milk for 30 minutes. Meanwhile, cook the onion and fatback in the butter over medium heat until the onion is soft and translucent, about 8 minutes; let cool slightly.
2. In a large bowl, whisk the blood with the salt, pepper, mace, allspice, and cloves.
3. Stir in the oats-and-milk mixture and the cooked onion and fatback until well combined.
4. Butter a 9x5-inch loaf pan and pour in the mixture. Cover with foil and set the pan in a larger pan of hot water.
5. Bake at 350°F until set and an internal temperature of 160°F is reached, about 1 hour. Cool, then chill overnight.
6. Slice 1/2 inch thick and fry in a little oil or butter until crisp on both sides, about 4 minutes total. Serve hot.