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Absolutely, though whether you have easy access to the raw ingredients where you live is another matter—pigs' blood for a start. Apparently, most black puddings in the UK are made from dried blood not fresh blood and that usually imported:
Actually, VERY sad to say, virtually all the black pudding produced in the UK is made from reconstituted dried (powdered) blood imported - in the main from Holland. Our wonderful Food Standards Agency - who's [sc. whose] function in life is actually to restrict the activities of would-be mass poisoners, have failed to realistically interpret the (inevitably European) regulations concerning the collection of blood, and if they restrict supply to stuff coming from another 'member state' - immaterial of the quality - the don't have to [not sure what that means!]. But there we are; we probably aren't talking much more than 2,000 or so years of tradition after all....
Thanks a lot for the information. Funnily enough I've actually made my first batch today ... Got hold of some dried blood and used a recipe from an old book. I used rice flour instead of bread crumbs and it worked out ok, but I'm sure I can make it better.
"All things are poison, and nothing is without poison; only the dose permits something not to be poisonous." Paracelsus
Do you know an organic / free range farmer? If you buy meat from them, they tend to be very helpful over things like supplying fat to render down for lard etc. Also, the farmer I go to will get me bones, the liver of lambs, kidneys etc. I haven't asked for blood yet, but I see no reason why the abbatoir wouldn't collect some which the farmer could then deliver...?