Biroldo black pudding how to cook

How do you cook black pudding?

Put the pearl barley soaked in a saucepan over the fire. Chop the onion and add to the barley. Add salt, pepper and bacon. Cook for 50 minutes, let cool slightly. Add the sifted blood and spices to the barley and stir. Flush the bowel outside and inside. Soak the entrails in salted water for half an hour. Fill the intestines with minced meat. Tie the sausages together. Let cook for 10 minutes. Put on, let cool and remove the threads. Fry the blood pot in a pan or grill for 5-7 minutes. Cooking takes a total of 3 hours.

How to cook black pudding

Products for 15 sausages 15 cm
Beef or pig blood - 0.5 liters
Pig intestine - 1.8 meters
Pearl barley - 1 glass
Lard - 200 grams
Onions - 1 large head
Salt - 1 tablespoon
Ground black pepper - 1 teaspoon
Oregano - 1 teaspoon
Marjoram - 1 tablespoon
Water - 5 glasses

How to cook black pudding
1. Rinse the barley until clear water, fill it with running water and let it stand for 3 hours.
2. Pour 3 glasses of water over the barley.
3. Put a saucepan of barley on the fire.
4. While the water is boiling, peel and finely chop the onion.
5. After the water has boiled, add the onion to the barley and mix. 6. Add salt, pepper and chopped bacon.
7. Let the barley porridge cook for 50 minutes, allow to cool slightly.
8. Add the pre-sieved beef blood, black pepper, oregano and marjoram to the barley - mix well.
9. Rinse pig intestines from the outside, stand out, clean and rinse thoroughly from the inside.
10. Put 2 cups of water in a bowl, add salt and stir.
11. Put the intestine in the water and let it rest for half an hour.
12. Drain the intestines and fill it with minced meat sausage through the funnel, not very tight.
13. Tie the sausages with threads and pierce them with a needle in 5-10 places.
14. Pour water over the black pudding so that it completely covers the sausages.
15. After boiling for 10 minutes, cook the sausages.
16. Cool the hanging sausages and remove the threads.
17. Fry the blood pot in a pan or grill for 5-7 minutes before serving.


Be careful when adding salt to the sausage because blood itself tastes salty.

Pearl barley In the recipe, Bloody can be replaced with the same amount of buckwheat semolina or rice. In Estonia, as a rule, they prepare a blood drink with barley, in Ukraine - with buckwheat.

Pork intestines can replace beef intestines in the blood pudding recipe.

For softness, you can add a little milk to the sausage meat (for 1 kilogram of blood - 100 milliliters of milk).

Guts are hard to find in stores and are usually ordered in advance from butchers.

Partly, you can replace the blood with chopped offal (in this case, boil the blood for at least 1 hour).

The readiness of the blood sausage is determined by punctures - when the juice emerging from the sausage is clear, the sausage is ready.

The shelf life of black pudding in the refrigerator is 2-3 days.

Author / Editor - Lydia Ivanova