Black Pudding - Blood Sausage

Directions

1. 1
   Pre-heat oven to 160°C/300°F/Gas Mark 2.
2. 2
   Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
3. 3
   Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
4. 4
   Rinse under cool running water.
5. 5
   To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
6. 6
   If you spot any holes in the casing at this time, discard or cut the damaged bit off.
7. 7
   Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
8. 8
   Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
9. 9
   Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
10. 10
    Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
11. 11
    Bake for 11/2 hours.
12. 12
    Allow to cool.
13. 13
    Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.