A taste of Christmas past: Blood pudding Grenadian-style

Grenada has such a rich and varied history, with so many different tribes of people having occupied our shores. A lot of this history shows up in our cooking, some items have undergone various forms of transformation but some have survived whole. One of those items is the Blood Pudding.

Blood pudding is a type of blood sausage that has its origins in Ireland and the UK and was brought to the islands by the Europeans. It is also called ‘Black pudding’, another version is the French ‘boudin noir’.

This sausage is a breakfast item traditionally served around the Christmas holidays or on Saturdays. I thought this tradition had died out, so I was shocked when on a recent trip to Grenada my grandmother sent my brother ‘by the lady in Grenville’ to buy some!

I can’t say that I am a fan. I cannot stomach the thought that this ‘sausage’ is made of blood, spices, seasoning, hot pepper and a Grenadian twist – farine (dehydrated cassava) as the filler and then stuffed into intestines.

yay or nay_


Photo cred: Uncommon Caribbean

Yeah, it’s definitely an acquired taste, (not my cup of tea) but I am clearly in the minority.

The sausage is served boiled or fried and cut into rounds, or crumbled into small pieces and sauteed with onions, sweet pepper and seasoning pepper. In Grenada the popular accompaniment is homemade bread.

My husband Chef Dwight makes a mean one though – I swiped his recipe to share with you. He also makes a Lucian-style one with bread as a filler.

Let us know if you’re a fan or not and if yes…Order here



Ms. Trisha M


    • 4 cups fresh pig’s blood
    • 2 1/2 teaspoons salt
    • 1 1/2 cups farine
    • 1 large yellow onion, finely chopped
    • 4 seasoning or hot pepper
    • 1 1/2 teaspoons freshly ground black pepper
    • 1 teaspoon ground allspice


    1. Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the onion, pepper, farine, allspice and remaining 1 1/2 teaspoons salt. Mix to combine.
    2. Pour into intestines which have been rinsed clean and on end tied. Secure the other end with twine.
    3. Boil in a pot of salted water until cooked through. Do not let the casing burst.
    4. Slice and serve with homemade bread or sautee with onions and sweet peppers and serve.

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