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Guyanese black pudding
Black pudding: rice and blood sausage with thyme and pepper
On Saturday mornings in Georgetown and in villages along the East Bank, black pudding sellers cut thick slices from long dark coils and serve them with a sharp, peppery sour made from cucumber or mango. Guyanese black pudding is a soft sausage of rice, fresh herbs, hot pepper and blood, usually beef or pork blood, filled into casings and gently boiled. Buy the blood fresh and chilled from a licensed butcher (ask for it with an anticoagulant already added) and use it the same day, or use dried blood powder made up with water. The commonest mistake is boiling it hard, which bursts the casings. Chef's tip: keep the water barely trembling and prick any air bubbles with a pin as the sausages cook; they are done when a thermometer pushed into the middle reads 71 °C and the filling is firm and dark.
- Total time
- 105 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the filling
- 9 oz long-grain white ricerinsed
- 2 cups fresh pork or beef bloodfrom a licensed butcher, kept chilled
- 1 onionfinely chopped
- 1 bunch spring onionfinely chopped
- 2 tbsp fresh thyme leaves
- 1 handful fresh basilfinely chopped
- 5 cloves garliccrushed
- 2 wiri wiri or scotch bonnet chilliesfinely chopped
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tbsp vegetable oil
For filling
- 2 m natural sausage casingshog casings, soaked and rinsed
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Method
0/6 doneStep 1: Cook 9 oz long-grain white rice in plenty of boiling water until just tender, about 10 minutes, then drain and cool.
12 minStep 2: Fry 1 onion, 5 cloves garlic and 2 wiri wiri or scotch bonnet chillies in 2 tbsp vegetable oil over a medium heat until soft, 5 minutes. Cool.
5 minStep 3: Stir 2 cups fresh pork or beef blood well (or strain it if there are clots) and mix with the rice, onion mixture, 1 bunch spring onion, 2 tbsp fresh thyme leaves, 1 handful fresh basil, 2 tsp salt and 1 tsp ground black pepper. The mixture should be loose and dark red.
Step 4: Tie a knot in one end of 2 m natural sausage casings. Using a wide funnel, ladle the filling in, filling it only three-quarters full so there is room to swell. Tie into 25 cm lengths and knot the ends.
Step 5: Lower into a large pan of water heated to just below a simmer, about 185°F. Cook gently for 30–40 minutes, pricking air pockets with a pin, until the puddings feel firm and the centre reaches 160°F.
40 minStep 6: Lift out carefully and cool slightly. Slice thickly and serve warm with sour; keep leftovers covered in the fridge for 2 days and reheat until piping hot.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 11 g
- Carbs
- 34 g
- Fat
- 5 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does guyanese black pudding take?
- About 105 minutes in total: 45 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of long-grain white rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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