Sneem Black Pudding

Method

1. Put the 45 g of pinhead oatmeal in a bowl and pour over the 60 ml of whole milk, warmed to blood heat. Cover and leave to soak for 1 hour, until the grains are swollen and the milk absorbed.
2. Meanwhile, put the 20 g of diced pork back fat into a small frying pan over the lowest heat. When the fat has begun to run, after 4–5 minutes, add the 40 g of very finely chopped onion and sweat gently for 6–8 minutes until translucent and soft but not coloured. Tip the whole contents of the pan into a bowl and leave until barely warm.
3. Pass the 150 ml of pig's blood through a fine sieve onto the soaked oatmeal, breaking up any threads, then stir in the cooled onion and fat. Season with the 0.5 tsp of fine sea salt, 0.25 tsp of ground white pepper, 0.25 tsp of ground allspice, 0.1 tsp of ground mace and 0.5 tsp of chopped thyme. Beat with a spoon for a minute so the oatmeal is evenly suspended.