Can I use a substitute if I can't find pig's blood?

Yes, you can use duck or chicken blood as an alternative.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I prepare the rice separately from the pudding?

Yes, you can cook them separately to better manage timing and coordination.

Can I freeze the black pudding after cooking?

Yes, once completely cooled, wrap tightly and freeze for up to 2 months.

What is casareep and where can I find it?

Casareep is a syrupy sauce made from cassava juice, available at Caribbean specialty stores or online.

Guyanese Black Pudding with Casareep-Boiled Rice

Name: Guyanese Black Pudding with Casareep-Boiled Rice
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 cups fresh pig's blood; 1 lb pork shoulder, finely minced; 1 cup onion, finely chopped; 1 cup scallions, finely chopped; 1 tablespoon fresh thyme, minced; 2 teaspoons mixed spice (allspice); 1 teaspoon cayenne pepper; Salt, to taste; 2 feet natural sausage casing, rinsed thoroughly; 2 cups Basmati rice; 3 tablespoons casareep; 2 cups coconut milk; 1 tablespoon vegetable oil; 1 bay leaf; Salt, to taste; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons cinnamon powder; Fresh cilantro leaves; Lime wedges

A traditional spicy sausage filled with rich flavors and served with uniquely seasoned rice.

Savor the bold taste of a classic Guyanese dish - black pudding with casareep-boiled rice, a deliciously seasoned and spiced delight.

3 h 30 min
6
Advanced

Ingredients

For the Black Pudding

2 cups fresh pig's blood

1 lb pork shoulder, finely minced

1 cup onion, finely chopped

1 cup scallions, finely chopped

1 tablespoon fresh thyme, minced

2 teaspoons mixed spice (allspice)

1 teaspoon cayenne pepper

Salt, to taste

2 feet natural sausage casing, rinsed thoroughly

For the Casareep-Boiled Rice

2 cups Basmati rice

3 tablespoons casareep

2 cups coconut milk

1 tablespoon vegetable oil

1 bay leaf

Salt, to taste

For the Spice Blend

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 teaspoons cinnamon powder

For the Garnish

Fresh cilantro leaves

Lime wedges

Preparation

Preparing the Black Pudding Filling

Combine Ingredients

In a large mixing bowl, combine the pig's blood, minced pork shoulder, onions, scallions, thyme, mixed spice, cayenne pepper, and salt.

Mix Thoroughly

Stir the mixture until all ingredients are well blended and the texture is uniform.

Stuff the Casings

Carefully stuff the seasoned mixture into the sausage casings and tie off the ends securely.

Ensure the casings are not overstuffed to prevent splitting during cooking. Pro Tip: Let the stuffed casings rest in the refrigerator for an hour to help the flavors meld.

Preparing the Casareep-Boiled Rice

Rinse the Rice

Rinse the Basmati rice under cold water until the water runs clear.

Combine and Rest

In a pot, combine the rinsed rice, casareep, coconut milk, vegetable oil, bay leaf, and salt. Stir and let sit for 10 minutes to absorb flavors.

Cooking Process

Simmer Black Pudding

Submerge the stuffed black pudding sausages in boiling water and simmer gently until firm.

Simmer for about 1.5 hours at medium-low heat.

Cook Casareep-Boiled Rice

Cook the rice mixture over medium heat until the liquid is absorbed and the rice is tender.

Cook for 20-25 minutes at medium heat.

Fry Black Pudding

Fry the firm black pudding sausages in oil over medium heat until crispy and browned on the outside.

Use medium heat to achieve a crisp exterior.

Plating & Serving