Print Recipe

Black Pudding (Irish)



  • 1 lb. Pig's liver
  • 1 1/2 lb. Un-rendered lard, chopped
  • 120 fl Pig's blood
  • 2 lb. Breadcrumbs
  • 4 oz. Oatmeal
  • 1 Medium onion, chopped
  • 1 tsp. Salt
  • 1/2 tsp. Allspice
  • Beef casings


  1. (Always served with an Irish "fry". The preparation of this pudding may be impractical these days due to the difficulty of procuring fresh pig's blood and casings.) .
  2. Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly until blended.
  3. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped.

St Patrick's Day  Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by