This recipe for black pudding came from my granny Kathleen Hannon from Lurgan, Milltown. Black pudding was made at home and you had to kill the pig first.
- Pig’s blood
Stab the pig and catch the blood in a clean bucket with salt in the bucket.
Stir the blood with a wooden spoon until it goes cold.
The next day put in and stir all the ingredients.
Wash out all the guts and intestines.
Tie a knot on one end of the gut.
Fill the gut with all of the blood and ingredients.
Put it in tapped water and boil for an hour.
Take the pudding out of the water and leave to cool.
Fry the pudding in the pan and enjoy.