Based on British Black Pudding, St. Helena Black Pudding have been spiced up and using pigs blood to create a unique and delicious food you will not find anywhere else in the world.
Black Pudding
Ingredients
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3 large skins (pigs’ or calves’ intestines)
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250ml animal blood
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800g rice (white or brown)
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1 large onion, finely chopped
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2 rashers of bacon, finely chopped
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A handful of parsley, finely chopped
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Salt and Pepper to taste
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1 pinch of mixed spice
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1 pinch of thyme
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chilli to taste (see note below)
Method
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Clean skins carefully by washing them several times, turning them inside out and scraping any slime away.
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Leave them to soak for 12 hours (e.g. overnight) in a mild solution of salt and water.
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Boil rice until nearly cooked.
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Lightly fry onion, bacon, herbs and chilli then add to the rice.
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Strain the blood into the rice mixture until the rice is just covered in blood.
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Season, add mixed spice and mix well.
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Wash and dry the skins, then stuff them loosely with rice mixture and secure ends.
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Prick with fork and put into pot of boiling water for 30 minutes, until skins are tender.
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Remove and drain.