Guyanese-style blood pudding made with cow blood, rice, herbs, and spices, boiled in natural casing and sliced into rich, savory rounds.
Ingredients
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500ml fresh cow blood
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2 cups cooked rice
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1 onion, finely diced
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4 cloves garlic, minced
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2 stalks scallion, minced
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1 wiri wiri pepper, minced
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2 sprigs thyme, leaves only
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1 tsp ground cloves
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1 tsp cumin
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Salt and black pepper
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Natural sausage casing
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2 tbsp vegetable oil
Instructions
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1
Clean and rinse natural casings thoroughly in cold water and vinegar. Soak in warm water until ready to fill.
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2
Strain cow blood through a fine sieve to remove any clots. Season with salt, cloves, cumin, and black pepper.
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3
Mix seasoned blood with cooked rice, onion, garlic, scallion, wiri wiri pepper, and thyme leaves until uniform.
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4
Using a funnel, carefully fill casings with the mixture, tying off at six-inch intervals. Do not overfill.
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5
Boil gently in salted water for forty-five minutes, pricking any air bubbles with a pin to prevent bursting.
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6
Slice into thick rounds and serve hot, optionally pan-frying the slices for a crispy exterior.
Did You Know?
Guyanese black pudding uses rice as a filler instead of oatmeal, distinguishing it from British and Irish versions.