Liver Puddings Ingredients
One pound (450 g) of beef suet shredded
One half to one pound of calves' liver
Two pounds (900 g) of medium oatmeal toasted in the oven
Four medium onions finely chopped
Pudding skins (available from butchers)
Jamaica pepper (allspice)
Liver Puddings Cooking Method
The pudding skins are prepared by soaking overnight in salt water prior to use.
Parboil the liver and grate it.
Mix the beef suet with the oatmeal, liver, onions, allspice and salt. (Liver puddings should be highly seasoned, so add generous amounts of the allspice and salt to your own taste.)
Cut the skins to lengths of around 8 inches.
Push the pudding mixture into the skins leaving some slack. Slack is needed for the mixture to expand into and to knot both ends of the pudding.
Knot both ends of the pudding.
Boil the puddings for an hour, pricking them as they swell in the pot, to let out the air.
Serve the puddings. Some prefer to fry the puddings before serving to brown and crisp the skins.