Black Pudding - Blood Sausage

• 1 3/4 pints pork blood (or the blood from lamb or goose)
• 12 ounces suet, shredded
• 1 cup milk
• 2 ounces oatmeal
• 3 medium onions, peeled and chopped
• 1 tablespoon salt
• 1/2 teaspoon mixed herbs
• 1/2 teaspoon cayenne pepper
• 1 pinch nutmeg

1. Pre-heat oven to 160u0b0C/300u0b0F/Gas Mark 2.
2. Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
3. Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
4. Rinse under cool running water.
5. To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
6. If you spot any holes in the casing at this time, discard or cut the damaged bit off.
7. Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
8. Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
9. Fill the casings and make links by twisting the sausage two or three turns at the points where you wish them to be (a 4-inch link is a good snack or lunch size, but smaller ones make good hors d'oeuvres).
10. Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
11. Bake for 11/2 hours.
12. Allow to cool.
13. Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.

pork blood, suet, milk, oatmeal, onions, salt, mixed herbs, cayenne pepper, nutmeg

Taken from www.food.com/recipe/black-pudding-blood-sausage-282796 (may not work)