How to Make Perfect Vickys Scottish Black Pudding (Blood Sausage)

Vickys Scottish Black Pudding (Blood Sausage).

You can have Vickys Scottish Black Pudding (Blood Sausage) using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Vickys Scottish Black Pudding (Blood Sausage)

1. It's 960 ml of pigs blood.
2. You need 300 ml of milk of choice, I use full fat coconut milk.
3. Prepare 3 of onions, very finely chopped.
4. It's 60 grams of fine gluten-free oatmeal.
5. Prepare 360 grams of vegetable suet.
6. You need 1 tbsp of salt.
7. It's 1/2 tsp of cayenne pepper.
8. It's 1/2 tsp of black pepper.

Vickys Scottish Black Pudding (Blood Sausage) step by step

1. Preheat the oven to gas 2 / 150C / 300°F. Mix all the ingredients together well and place into sausage casing or a greased ovenproof dish.
2. 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. Leave to cool, then slice and fry for around 3 minutes each side to heat through.
3. 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 https://cookpad.com/us/recipes/361519-vickys-scottish-tattie-scones.