I've tried black pudding a couple of times now and the recipe I have says to poach for around 8-10 minutes in simmering water but some of the posts I've seen elsewhere on here seem to suggest longer.
I'm softening onions in a pan then adding the other ingredients and leaving for 5-10 minutes before transferring to a vertical stuffer and into skins then poaching. The puddings seem to come out ok, the last ones were a bit soft but I think I used slightly too much blood. Do both parts of the cooking process make it safe to eat.