My black pudding recipe is actually my grandmother’s. It started back in the 1960s. There was waste coming from the slaughterhouse and they had nothing to do with it. She happened to be a school teacher, so she researched it a small bit and came up with this recipe.
It’s the same recipe we use today, bar the machinery chopping is a bit finer nowadays. That time the hand chopping with a knife made it a bit lumpier. Along with the blood, fat, onions and oatmeal would be the mainstay of it. Then you’d have spices and salt.