Black Pudding With Caramelized Onion is not necessarily a replacement for the traditional Refried Black Pudding recipe I shared a few years back, but rather a different and comforting way to enjoy leftover black pudding, also called blood pudding throughout the Caribbean. Not having traveled home to Trinidad and Tobago for Carnival this winter, my sister gave me a taste of home by sharing some black pudding she had tucked away in her freezer. While nothing compares to enjoying it fresh from Charlie’s in San Fernando with a generous drizzle of extra hot pepper sauce, this version truly warmed my heart.
The sweetness of slowly caramelized onions melting into the richly spiced pudding creates a beautiful contrast of flavors and textures. It is savory, slightly smoky, gently sweet, and carries just enough heat to remind you of its roots. Whether served as a topping for crackers or layered into sandwiches, this dish transforms simple leftovers into something deeply satisfying and full of Caribbean character.
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Side Note! If you wanted to add pieces of black blood pudding to the Sweet Potato Hash recipe I shared a few days back, it would add a lovely taste and texture to a perfect breakfast dish.
Ingredient Guide
Butter Adds richness and helps gently cook the onions while enhancing their natural sweetness.
Onions The foundation of the dish, bringing sweetness and depth once caramelized to a deep amber color.
Sea Salt Helps draw moisture from the onions so they soften and caramelize evenly.
Blood Pudding The star ingredient, richly seasoned and deeply savory with traditional Caribbean spices.
Scallions Provide a fresh, mild onion flavor that brightens the finished dish.
Parsley Adds freshness and subtle herbal balance to the richness of the pudding.
Habanero Pepper Brings authentic Caribbean heat and a fruity spice note.
Thyme Contributes earthy, aromatic undertones essential to many Caribbean savory dishes.
Olive Oil Used to sauté the aromatics and build flavor in the same pan.
Black Pepper Adds gentle warmth and enhances the overall savory profile.
Shopping Made Easy
• Blood pudding can usually be found at Caribbean grocery stores or specialty butchers.
• Fresh thyme, scallions, and habanero peppers are commonly available in most supermarkets.
• If shopping at a standard grocery store, ask the butcher if they carry blood sausage.
• Choose firm onions with no soft spots for the best caramelization results.
Cooking Notes from the Kitchen
• Cooking the onions slowly is key to achieving that deep amber color and natural sweetness.
• Stirring every few minutes prevents the natural sugars in the onions from burning.
• Do not wash the pan after removing the onions because the browned bits add extra flavor.
• Crushing the black pudding while stirring helps create the ideal paste-like consistency.
• The caramelized onions can be folded in or used as a topping, depending on your presentation preference.
Black Pudding With Caramelized Onion
Ingredients
- 1 tablespoon butter
- 2 large onions sliced
- 1/4 teaspoon sea salt
- 3/4 lb blood pudding casing removed
- 2 scallions finely chopped
- 2 tablespoons parsley finely chopped
- 1 habanero pepper finely chopped, no seeds
- 3 sprigs thyme leaves only
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
Instructions
- Heat the butter in a saucepan over medium heat and add the sliced onions, followed by the sea salt. Stir to coat, place a lid on the pan, and cook over medium to low heat for about 15 minutes until softened and beginning to release their moisture.
- Remove the lid, reduce the heat slightly, and continue cooking until the onions turn a deep amber color. Stir every five minutes to ensure the natural sugars caramelize without burning. This process will take about 50 minutes in total and you will notice the onions becoming richly sweet and fragrant as they deepen in color.
- Remove the casing from the black pudding and break it into smaller pieces. Prep the others ingeredients as well.
- After removing the caramelized onions from the pan and setting them aside, increase the heat to medium to low and add the olive oil without washing the pan. Add the parsley, habanero pepper, scallions, thyme leaves, and black pepper. Cook for about 3 minutes until you hear the gentle sizzle and the aroma of the herbs and pepper fills the kitchen.
- Add the black pudding to the pan and crush it as you stir, combining all the flavors into a somewhat thick, paste-like consistency.
- After 3 to 4 minutes, fold in the caramelized onions and heat through for about 2 minutes.
- Serve warm as a topping for sandwiches or crackers. Alternatively, keep the caramelized onions separate and spoon them over the finished pudding as a topping.
