Anyway, the Forum recipe that I think originated from Oddley is my favourite and I always make at least 4 kg pudding from 3 litres of blood I save from each pig. I freeze the blood with salt and a touch of KNO3 so it keeps for several weeks. I always reserve some back fat too.
I think fresh blood is still available in rural UK by special order from butcher's shops or abattoirs but fortunately I don't have that problem here in the Solomons. I then make 2 kg at a time at my leisure. Filling casings is a pain so I use a 2 kg rectangular container and steam over simmering water for 3 hours. This might be the lazy way but it saves on casings that are hard to come by here. A rectangular black pudding that can be cut in thick slices is much more convenient, eaten either cold or fried, depending on personal preference.
If anyone hasn't tried to make a black pudding yet, I strongly recommend you do. It is very tasty and another interesteing facet to sausagemaking. A photo of the pudding I made yesterday appears below. It looks maroon in colour rather than "black" but that is a result of the nitrate. In the tropical Solomons where refrigeration is uncertain I always use a trace of KNO3 for safety. It doesn't alter the flavour of the pudding or any of the sausage I make.
If anyone has a different recipe I would be interested to try it.
My recipe is as follows:
1.5 ltrs blood
400g oats
600g boiled barley
500g back fat
400g bread
1 ltr milk
2 tbsp mixed herbs
1 tsp chili
1 tsp mace or nutmeg
2 tsp salt (optional)
All the best,
Vernon
Hello every one, this is my first post so I´m not very good at it yet,but I´ll get better,no doubt. Im from Córdoba,Argentina, and wanted to add some to Vernon´s black pudding. Here we prepare it adding 1 cup full of boiled pig skins and jowls well boiled to tender and also can add the pigs tong boiled,peeled and diced small,about 1 cm. square. Try it ,I´m sure you´ll like it. 
