stoneylonesome wrote:Only if you make it yourself I think
1 lb Pig's liver
1 1/2 lb Unrendered lard, chopped
120 fl Pig's blood
2 lb Breadcrumbs
4 oz Oatmeal
1 Medium onion, chopped
1 ts Salt
1/2 ts Allspice
1 Beef casings
Always served with an Irish "fry". The preparation of this pudding may be impractical these days due to the difficulty of procuring fresh pig's blood and casings.
Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold.
Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped.
On second thought I'm trying to unclog my arteries so I think I'll pass on this.
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ha ha ha ha ha ha ha
it's too late for you clogging anything Sandy
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how very handy you got all these ingreds together so quickly
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the pig's blood
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can stay in the pig
I wouldn't touch it with a trotter
it is well known over here as an irish breakfast
pudding sausages rashers
the whole bang
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we call it ....the heart attack meal
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