Vickys Scottish Black Pudding (Blood Sausage)

• 960 ml pigs blood
• 300 ml milk of choice, I use full fat coconut milk
• 3 onions, very finely chopped
• 60 grams fine gluten-free oatmeal
• 360 grams vegetable suet
• 1 tbsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper

1. Preheat the oven to gas 2 / 150C / 300F.
2. Mix all the ingredients together well and place into sausage casing or a greased ovenproof dish
3. Either bake, the tin standing in another tin half filled with water, covered for around one hour 30 minutes, or cover and steam for the same length of time.
4. Leave to cool, then slice and fry for around 3 minutes each side to heat through
5. Usually eaten as part of a Full Cooked Scottish Breakfast, which consists of bacon, egg, toast, tattie scones, baked beans, tomato, mushrooms, lorne sausage and black pudding

blood, milk, onions, oatmeal, vegetable suet, salt, cayenne pepper, black pepper

Taken from cookpad.com/us/recipes/334453-vickys-scottish-black-pudding-blood-sausage (may not work)