What is
Black Pudding?

Black pudding is a type of blood sausage commonly found in the UK and Ireland, made from pork blood, fat, and a variety of grains. It is often served at breakfast alongside eggs, bacon, and toast, but can also feature in other culinary dishes.

Origins & History

Black pudding has its roots in medieval Europe, and it is believed to have originated as a method of preserving blood from slaughtered animals. Each region has its own recipe variations, with common ingredients including oats or barley, which help to bind the sausage. Black pudding is traditionally associated with the British Isles, especially in the regions of England, Scotland, and Ireland, where it is particularly popular.

Taste & Texture

Black pudding has a rich, savory flavor with a slightly spiced and earthy taste. The texture can be creamy or crumbly depending on the preparation, and it is often described as robust and hearty.

Ingredients

Pork Blood

Fresh blood harvested from pigs, which is the main ingredient that gives black pudding its characteristic dark color.

Pork Fat

Rendered fat sourced from pork, which adds moisture and flavor to the sausage.

Oats or Barley

Grains that are mixed with blood and fat to provide texture and absorb moisture.

Onions or Shallots

Chopped onions or shallots that are cooked and added to the mixture to enhance flavor.

Spices

A blend of spices such as pepper, salt, and sometimes herbs like thyme or coriander are added for seasoning.

This item may contain the following allergens:

Gluten

Pork

Eggs