Black Pudding

Directions

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