Home made vegetable black pudding

3 h 30 min
Type of dish: Meats
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Lard 0.16 kg
Onion 1.0 kg
Leeks, 0.6 kg
Rice 0.1 kg
Manteca de cerdo en rama 0.12 kg
Pig's blood 0.34 l
Table salt 18.2 g
Ground white pepper 1.3 g
Pork tripe 0.04 ud
  • Finely chop the onion and soften with the butter, over a low heat and without browning.
  • Halfway through cooking, add the chopped leek and leave to cook until it loses all its water and the vegetables are soft.
  • Cook the rice in boiling water and cool.
  • Leave in the fridge until the next day.
  • Put the vegetables in the kneading machine.
  • Cut the lard into small cubes and add it to the vegetables.
  • Add the rice and blood and finally the salt and pepper.
  • Mix well until the dough is even.
  • Transfer the dough to the sausage maker.
  • Stuff the mixture into the intestines and portion the black pudding, making a bundle of four, or tying them up one at a time.
  • Puncture the black pudding with a needle to remove the air chambers.


  • Cook the black pudding in a casserole dish suspended on a stick, to prevent it from touching the bottom of the dish.
  • The cooking takes about 30 or 35 minutes and you have to be careful that the temperature does not rise more than 93 ºC.
  • They can also be cooked in the oven at 95-97 ºC for 40 minutes. When the black pudding is made, when punctured, the juices must be clear.
  • Once cooked, they are left to air at room temperature until they cool and then left to hang in the fridge.


  • In cold storage for 4 days.
  • 3 months frozen.


Nutritional information (1 portion)
Fiber 5.15 g
Saturates 22.14 g
Monounsaturated fatty acids 24.11 g
Polyunsaturated fatty acids 9.02 g
Cholesterol 66.4 mg
Calcium 286.95 mg
Iron 39.46 mg
Zinc 0.32 mg
Vitamin A 147.6 ug
Vitamin C 59.56 g
Folic acid 185.2 ug
Salt (Sodium) 1562.11 mg
Sugars 6.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.