Black Pudding

Directions

1. 1
   Mix dry ingredients in a bowl with fresh sheep's blood.
2. 2
   Stuff mixture into casing, tie well.
3. 3
   Place in large pan, cover with boiling water, boil gently for 3 hours.
4. 4
   Remove black puddings, allow to cool.
5. 5
   Cut into slices as required, fry in hot fat.
6. 6
   Black puddings and mealie puddings are usually stuffed in larger sausage casings of the size used for garlic and other specialty sausages.