Guyanese Black Pudding

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Guyanese Black Pudding is a beloved Caribbean blood sausage made with fresh pig blood, cooked rice, fresh herbs, and aromatic spices, all stuffed into hog casings and gently simmered. Sliced and pan-fried until crisp on the edges, it is traditionally enjoyed for breakfast alongside fried eggs, bake, or hard dough bread. This dish showcases the rich, iron-heavy, deeply savory flavors of Guyanese street food culture.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 35 gCarbs
• 2 gFiber
• 1 gSugar
• 22 gProtein
• 720 mgSodium
• 380 mgPotassium
• 80 mgCalcium
• 18 mgIron
• 8 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the filling

• 2 cups (480 ml) fresh pig blood, strained
• 1 cup cooked white rice, cooled
• 1 small onion, finely chopped
• 4 scallions, finely sliced
• 3 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 2 tbsp chopped flat-leaf parsley
• 1 tsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1/2 tsp ground allspice

For assembly and cooking

• 2 tbsp plain breadcrumbs
• 1/2 tsp grated nutmeg
• 3 feet cleaned hog casings, soaked in warm water
• 2 tbsp vegetable oil for frying
• 1 tbsp butter for frying

Directions

1. In a large bowl, combine the strained pig blood, cooked rice, onion, scallions, garlic, thyme, parsley, salt, pepper, allspice, breadcrumbs, and nutmeg. Mix thoroughly with a wooden spoon until the rice is evenly coated and the mixture thickens slightly, about 3 minutes.
2. Tie one end of a soaked hog casing with kitchen twine. Fit the open end over the mouth of a wide funnel or sausage stuffer and slowly feed the blood mixture into the casing, gently pressing to avoid air pockets.
3. Tie the second end securely once the casing is filled but not overstuffed, leaving enough room for the filling to expand during cooking. Prick any visible air bubbles with a sterilized pin.
4. Bring a large pot of water to a gentle simmer (about 180°F). Carefully lower the sausages into the water and poach uncovered for 35 to 40 minutes, turning occasionally, until they feel firm and float to the surface.
5. Remove the puddings with tongs and transfer to a wire rack to cool completely, then refrigerate for at least 2 hours or overnight to firm up the filling.
6. Slice each pudding into 1-inch thick rounds just before serving.
7. Heat the oil and butter in a heavy skillet over medium heat. Fry the pudding slices for 2 to 3 minutes per side until deeply browned and crisp at the edges.
8. Serve hot with fried eggs, buttered bake, pepper sauce, or a squeeze of fresh lime.
9. Store any leftovers wrapped in parchment paper in the refrigerator for up to 4 days, or freeze uncooked boiled puddings for up to 2 months.

Cook’s Notes

• Always strain fresh blood through a fine mesh sieve to remove clots and ensure a smooth filling texture.
• Do not let the water boil vigorously during poaching; a hard boil can cause the casings to burst.
• For a smokier flavor, finish the cooked puddings on a charcoal grill for 2 minutes per side instead of pan-frying.
• If hog casings are unavailable, the cooked mixture can be pressed into a loaf pan, chilled, and sliced to make a slab-style blood pudding.
• Guyanese black pudding is naturally very high in iron thanks to the fresh blood, making it a traditional energy-boosting breakfast food.

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