To make a Black Pudding

First, kill your pig.

I wasn't present for that part so cannot regale you with a photo - you probably wouldn't want to see it anyway. I've witnessed killing a pig in your backyard before - Halal or Kosher killing of an animal seems humane in comparison - here it's a sharp implement into the heart. I wouldn't know which is more effective at collecting the resulting blood outflow (hmmm ... and it makes me wonder how they collect the blood for Black Pudding - do Black Pudding abbatoirs have similar dispensations as Halal and Kosher abbatoirs ?).

I once witnessed a Halal killing for our landlady's wedding in Darfur. Two sheep were purchased and tied up in our yard. "Baa, baa, baa ..." one would state, and the other would reply "Baa, baa, baa ...". And then they seemed to get into a shouting match and "Baa, baa, baa ..." together. It was beginning to get on my nerves just a little bit.

The moment arrived - the first sheep was strung up by its hind legs (a bit undignified I admit, justified "baaing" and a bit more shrill) and quickly had its throat cut. Sheep no. 2, having witnessed all this went suddenly silent. Phew! What a relief!

Back on subject ...

Then collect the pig's blood and butcher it, making sure you save the intestines for the pudding skin. Wash out the intestines.

Next chop up the intestine "skins" into the required length.

Tie a piece of palm frond round the end of your skin and fill it with blood.


Close your pudding with another piece of palm frond.


Repeat until you finish up all the blood.

Tie the two ends of the pudding together.

Meanwhile you have got your fire going and put a big saucepan of boiling water on the go.

Put your puddings with some choice herbs in the boiling water and boil for approximately 15 minutes ...






... and remove.



And the last step (after my camera battery had ran out) is barbecue them on the fire.