Black Liver Pudding is a traditional Irish recipe for a classic black pudding variant, typically served for breakfast or as part of a fry-up that includes pig's liver in the traditional sausage mix. The full recipe is presented here and I hope you enjoy this classic Irish version of: Black Liver Pudding.
Bring a pan of salted water to a boil, add the liver and cook for about 25 minutes, or until tender. Remove the liver, allow to cool then trim and mince (reserve the cooking liquid). Add the minced liver to a bowl and mix with all the remaining ingredients. Stir thoroughly until completely blended. Add reserved cooking liquid if the mixture is a little too dry.
Use the mixture to fill the casings then tie off at 30cm lengths. Place in a steamer and cook for between 4 and 5 hours then take out of the steam and set aside until cold. Cut into 12mm thick slices and fry in hot fat on both sides until well crisped and cooked through.
Traditionally this was served with eggs, bacon and fried potatoes or potato cakes.
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