Homemade Irish Black Pudding Sausage

Ingredients:

• 4 cups fresh pig's blood
• 2.5 teaspoons of salt
• 1.5 cups coarse (medium) ground oatmeal
• 2 cups finely diced pork fat (internal lard), or beef kidney fat
• 1 large onion, finely chopped
• 1 cup of milk
• 1.5 tsp ground black pepper
• 1 teaspoon ground allspice

Preparation:

1. Preheat the oven to 160°C (325°F) and grease two glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment paper to prevent the blood sausage from reacting with the metal and creating an unpleasant flavor.) Add a teaspoon of salt to the blood.
2. Bring 2.5 cups of water to a boil and add the oats. Simmer, stirring occasionally, for 15 minutes until tender but not mushy.
3. Strain the blood through a fine-mesh sieve into a large bowl to remove any lumps. Add the fat, onion, milk, pepper, allspice, and the remaining 1.5 teaspoons of salt. Add the oats and stir. Divide the mixture into two pans, cover with foil, and bake for an hour, until the sausage is firm. Cool completely. Wrap in plastic wrap and freeze for later use, or store in the refrigerator for up to 1 week.
   
   Before serving, cut into 1 cm thick slices. Fry in butter or vegetable oil until the edges are lightly browned and crusty.