To begin, cook the pearl barley or steel cut oats in boiling water until tender but not mushy. Drain well and allow to cool slightly. Transition to preparing the onions.

In a frying pan, sauté the chopped onions in a little pork fat until soft and translucent. Set aside to cool. Proceed to mixing the main ingredients.

In a large mixing bowl, combine the cooked oats, fried onions, diced pork fat, and breadcrumbs. Mix thoroughly with a wooden spoon until evenly distributed. Continue by seasoning.

Season the mixture with white pepper, salt, thyme, marjoram, and allspice. Stir carefully to ensure the flavouring is consistent throughout. Transition to adding the blood.

Slowly pour in the fresh pork blood while stirring constantly. Aim for a thick but pourable consistency, similar to cake batter. Adjust with extra breadcrumbs if too thin. Move to casing preparation.

Rinse the soaked hog casings under cold running water to remove excess salt. Fit one end onto a sausage funnel or piping attachment. Continue to filling.

Carefully spoon or pipe the mixture into the casings, leaving a little space to allow for expansion. Twist into manageable links, tying each end securely with kitchen twine. Transition to poaching.

Bring a large pot of water to around 80°C (do not boil). Gently lower in the sausages and poach for 30–40 minutes until firm. Keep water below boiling to prevent bursting. Move to cooling.

Lift the black puddings from the water and place them on a rack to cool fully. Once cooled, they can be sliced and fried as needed. Transition to serving.

Slice the black pudding into rounds and fry lightly in a pan until crisp on the outside. Serve with a traditional full English breakfast, alongside eggs, bacon, and toast, or enjoy with mustard for a rustic snack.