Ingredients

• the pig’s blood on day of killing
• one pint cold water
• a little salt
• onions
• mixed herbs
• a little oatmeal
• pig’s small intestine
• a little fat off the small intestine

Method

• Pour the blood into a large bowl while warm and stir constantly until cold to avoid clotting.
• Then dilute with a pint of water, add a little salt and allow to stand overnight.
• Wash the intestine thoroughly, inside and out, and put in salt water overnight.
• Chop the onions, coat them and the pieces of fat with oatmeal, season with herbs and stir into the blood.
• Work this mixture into the small intestine, secure with string at both ends, allowing for expansion during boiling.
• Boil the pudding in water for about half an hour and then hang to dry in a suitable place.
• Slice, when needed, and fry with bacon.

Nantgarw, Glamorgan.