Irish Black Pudding Recipe Jump to recipe

Irish Black Pudding Recipe

An original regional type of blood sausage from Ireland is called black pudding. It contains pork fat, spices, and pork blood.

Irish Black Pudding is a type of sausage that has been enjoyed in Ireland for centuries. Originally, it was made with a combination of barley, oatmeal, and pig’s blood and was considered a delicacy served at special occasions.


Irish Black Pudding Recipe

Cooking method: FryingSteaming
Recipe keys: OatmealOnionPork
Difficulty: beginner
Prep timeCook TimeRest TimeTotal Time
30 min 180 min - 210 min
Servings: 10 person
Calories: 412kcal
Best season: all

Over time, the recipe for Irish Black Pudding evolved,

and different regions of Ireland developed their own unique variations.

Irish Black Pudding Recipe
An original regional type of blood sausage from Ireland is called black pudding.

Today, the most common ingredients include pork fat, onions, oatmeal, and blood (usually from pigs). The mixture is seasoned with a blend of spices, including salt, pepper, and cloves, and is stuffed into casings before being boiled or fried.

Irish Black Pudding has gained popularity in recent years as a result of the “nose-to-tail” cooking movement, which emphasizes using all parts of the animal in cooking.
It has also been praised for its nutritional benefits, as it is high in iron and protein. While Irish Black Pudding has a long history and remains a beloved traditional dish in Ireland, it has also faced controversy due to concerns over the use of animal blood and the use of certain additives.
However, it remains a popular and unique ingredient in Irish cuisine, and continues to be enjoyed by many around the world.



  1. In a large bowl,

    combine the fresh pork blood and oatmeal, and mix well.

  2. In a separate pan, fry the chopped onion and pork fatback over medium heat until the fatback is crisp and the onion is translucent.

  3. Add the fried onion and fatback to the bowl with the blood and oatmeal mixture. Stir in the salt, black pepper, allspice, and nutmeg.

  4. This recipe differs from store-bought versions as it is not packed into sausage casings but rather into a loaf pan. If you can put in sausage casings, then this is the point when you can do.

  5. Grease a large loaf pan  with butter, and then pour the mixture into the pan. If you filled the pudding in sausage casing, then place the pudding in to a pan in one layer.

  6. Cover the top of the loaf pan with foil and place in a large pot with a steamer rack.

  7. Add enough water to the pot so that it comes up to about halfway up the side of the loaf pan.

  8. Bring the water to a boil, then reduce the heat and simmer for about 3 hours.

  9. Remove the black pudding from the pot and allow to cool before serving.

  10. To serve, cut the black pudding into thick slices and fry in butter until crisp on the outside.

    Enjoy, Good Appetite!