Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Blood Pudding


  • 1 gal fresh blood
  • 2 tbsp salt
  • 3 lbs shredded suet (or fat back)
  • 4 lg onions, finely chopped
  • 1 cup molasses (optional for sweet pudding)
  • Salt & pepper
  • Casings for stuffing



Pour blood in a large bowl, add salt and stir constantly for 2-3 minutes. Add suet, onions and season to taste. Mix well. Fill casings using a funnel with a large opening and tie casings at both ends. Make sausages the length you require. Do not overstuff, or sausages will burst when cooked.

In a large pot of simmering water, place sausages in water for approx 2 hours. Splitting is common, to avoid this, prick sausages with a needle and cook on lowest possible simmer. Remove from pot and hang to cool. Cut in ½ inch slices and fry in butter or veg. Enjoy.


Note: you can used pig, beef or sheep’s blood for this recipe

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