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