Blood Pudding (Black Pudding)

Submitted by: Everyday Recipes
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

1 gallon beef/pork/moose/caribou blood, strained to remove clots and debris
3 lbs beef suet
1 loaf bread, crumbled
3 sleeves of soup crackers, salted tops, crumbled
4 lbs onions, finely diced
2 cups fancy molasses
6 tsp ground cinnamon
6 tsp ground nutmeg
8 cups rolled oats
10-14 cups flour
Put on a large stockpot of water to boil, filling it 3/4 of the way. Mix together blood, suet and bread crumbs. Mix well. Add crackers, onions, molasses and spices. Mix well. Add oats and 8 cups of the flour. Mix well. Keep adding flour and mixing until itâs the consistency of fruit cake mix. Fill lined pudding bags, tie tightly about 2" above the mixture and boil for 2 1/2 - 3 hours. Remove from water and allow to cool completely in the bags on racks (preferably in front of a fan), before refrigerating. Remove it from the bags and liners the next day, slice it and fry it. Makes 6 bologna stick-sized puddings.

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