Recipe of Any-night-of-the-week Vickys Scottish Black Pudding (Blood Sausage)

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We hope you got benefit from reading it, now let's go back to vickys scottish black pudding (blood sausage) recipe. You can have vickys scottish black pudding (blood sausage) using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Vickys Scottish Black Pudding (Blood Sausage):

1. Take 960 ml of pigs blood.
2. Take 300 ml of milk of choice, I use full fat coconut milk.
3. Get 3 of onions, very finely chopped.
4. You need 60 grams of fine gluten-free oatmeal.
5. Take 360 grams of vegetable suet.
6. Use 1 tbsp of salt.
7. You need 1/2 tsp of cayenne pepper.
8. You need 1/2 tsp of black pepper.

Instructions to make Vickys Scottish Black Pudding (Blood Sausage):

1. Preheat the oven to gas 2 / 150C / 300°F. Mix all the ingredients together well and place into sausage casing or a greased ovenproof dish.
2. Either bake, the tin standing in another tin half filled with water, covered for around one hour 30 minutes, or cover and steam for the same length of time. Leave to cool, then slice and fry for around 3 minutes each side to heat through.
3. Usually eaten as part of a Full Cooked Scottish Breakfast, which consists of bacon, egg, toast, tattie scones, baked beans, tomato, mushrooms, lorne sausage and black pudding https://cookpad.com/us/recipes/361519-vickys-scottish-tattie-scones.

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