Black Pudding

• 4 cups fresh pig's blood
• 2 1/2 teaspoons salt
• 1 1/2 cups steel-cut (pinhead) oatmeal
• 2 cups finely diced pork fat (or beef suet), finely chopped
• 1 large yellow onion, finely chopped
• 1 cup milk
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon ground allspice

1. Preheat the oven to 325u0b0F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
2. Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
3. Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
4. To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

salt, oatmeal, pork fat, yellow onion, milk, freshly ground black pepper, ground allspice

Taken from www.epicurious.com/recipes/food/views/black-pudding-51145600 (may not work)