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St Helena Black Pudding

St Helena Black Pudding is a traditional Saint Helenian recipe for a classic sausage made from a blend of cooked rice, spices, onion, bacon, parsley, mixed spice and thyme which is boiled to cook. The full recipe is presented here and I hope you enjoy this classic Saint Helenian version of: St Helena Black Pudding.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+over-night brining)

Makes:

3 skins

Rating:

Tags : Spice RecipesSt-helena Recipes

Based on British Black Pudding, St. Helena Black Pudding have been spiced up and using pigs blood to create a unique twist on black pudding. In one way thethesey are more similar to Antiguan rice pudding in that rice rather than oats are used as the filling/binding agent. Note that, as in British usage, this is a pudding because it's boiled to cook, a culinary usage that originates in Medieval English.

Ingredients:

3 large skins (pigs’ or calves’ intestines or artificial sausage casings)
250ml animal blood (typically pig)
800g rice (white or brown), washed and drained
1 large onion, finely chopped
2 rashers of bacon, finely chopped
A handful of parsley, finely chopped
Salt and freshly-ground black Pepper to taste
pinch of mixed spice
pinch of dried thyme
1 hot habanero chilli, finely minced (or to taste)

Method:

Clean the skins (casings) carefully by washing them several times, turning them inside out and scraping any slime away. Set aside to soak for 12 hours in a mild brine solution of salt and water.

Bring a pan of lightly-salted water to a boil. Add the rice and boil for about 15 minutes, until nearly but not quite cooked through. Turn the rice into a colander and set aside to drain.

Place a frying pan over low medium heat and use to lightly fry the onion, bacon, herbs and chilli then turn the rice into a bowl and mix these ingredients with the rice.

Strain the blood into the rice mixture until the rice is just covered in blood. Season, add mixed spice and stir everything until thoroughly combined.

Using a large-mouthed funnel stuff the prepared skins loosely with the rice mixture then secure the ends.

Prick the sausages with a toothpick or sharp-tined fork (to prevent them from bursting during cooking). Place in a pan of boiling water and cook for 30 minutes, until the filling is solid and the skins are tender.

Remove from the pan, drain and allow to dry before frying.