Black pudding

What is Black pudding?

Black pudding is a type of sausage made by mixing animal blood—usually from pigs, sometimes cows or sheep—with fat or suet and a cereal such as oats or barley. The mixture is seasoned with herbs and spices, then filled into a casing and cooked. It is dark in colour and firm in texture, sliced for serving. The high proportion of cereal and use of herbs like mint, thyme, or marjoram set it apart from other blood sausages. It can be eaten hot or cold, and is known for its rich, savoury taste.

Where does Black pudding come from?

Black pudding has roots in the United Kingdom and Ireland, where it is considered one of the oldest types of sausage. Making sausage from blood was a way to use every part of the animal after slaughter, especially around Martinmas, a time of annual livestock slaughter. Early recipes used blood from various animals, including sheep, cows, and even porpoise for the nobility. Over time, pork blood became most common. The dish became linked to regions with large pork markets, such as Stretford and Cork, and many towns developed their own versions.

How is Black pudding made?

To make black pudding, fresh blood is stirred and combined with fat or suet and a cereal like oats or barley, sometimes with breadcrumbs or flour. Herbs and spices such as mint, thyme, marjoram, or pennyroyal are added for flavour. The mixture is stuffed into a casing, traditionally made from beef intestine but now often synthetic, and then boiled. Some butchers use their own blend of ingredients and seasonings, leading to many regional recipes.

How and when is Black pudding eaten?

Black pudding can be served in several ways: grilled, fried, baked, boiled, or even eaten cold, as it is already cooked during production. In some areas, it is eaten whole as a meal with bread or potatoes, while elsewhere it is sliced and served as part of a traditional cooked breakfast. In Scotland and Northern England, chip shops sometimes sell it battered and deep-fried. It can also be paired with scallops or used in dishes like the Manchester egg.

Kinds of Black pudding

There are many regional versions of black pudding. Stornoway black pudding from Scotland and Sneem Black Pudding from County Kerry in Ireland both have protected status. Drisheen, a variety from Cork, is made mainly with cow's blood and sometimes sheep's blood, and may be flavoured with tansy. Each butcher or region may use different cereals, proportions of fat, or herbs, resulting in a wide range of textures and flavours.

What Black pudding means

Black pudding is part of the food culture in the UK and Ireland, especially in places like Bury and Stornoway. It is celebrated at events such as the World Black Pudding Throwing Championships in Ramsbottom, where people compete by throwing black puddings at stacks of Yorkshire puddings. The dish is also featured at local food festivals and has become a symbol of regional pride. Some varieties have protected geographical status.

Questions people ask about Black pudding

Good reading and sources

• BBC NEWS | UK | England | LancashireBBC, Article

• Black pudding on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data