Putóga fola – Black Pudding

5 cups fresh pig’s blood (drawn immediately after killing)
1½ cups suet
5 cups milk
1 cup cooked barley
1 cup dry oatmeal
1 oz. Mint (optional)
salt & pepper to taste

Mix all ingredients in a bowl, pour into large pan, bring to a boil. Pour into a wide, shallow bowl or pan. If necessary, season again. Cool completely. When cold, it can be cut into slices and fried.

Serves about 8.

Black pudding is often referred to as “blood pudding” in most Celtic countries. Black pudding is usually sliced, fried and served as part of breakfast.

Courtesy of Joe McKane, Tennessee

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