Black pudding

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This article is about the traditional food made with pork blood. For the fictional creature, see Black pudding (Dungeons & Dragons).
A Scottish cooked breakfast, including black pudding, served with Scottish square sausage, baked beans, mushrooms, and fried bread.
A single battered deep-fried chip shop black pudding (approx. 20 cm (7.9 in) long), sliced open.

Black pudding (Swedish: blodpudding, Estonian: verivorst, Finnish: mustamakkara) is a type of blood sausage commonly eaten in Britain, Slovenia, Italy, Finland, Croatia, Ireland, Sweden, Estonia and Latvia. It is generally made from pork blood and a relatively high proportion of oatmeal.

Savoury[edit]

Black pudding can be eaten cold, as it is cooked in production, but is often grilled, fried, baked or boiled in its skin. It was occasionally flavoured with pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions or chitterlings to absorb and be mixed with the blood.[1] It

In the United Kingdom,[2] black pudding is considered a delicacy in the Black Country and the West Midlands, Stornoway and the North West, especially in Lancashire (in towns such as Bury), where it is traditionally boiled and served with malt vinegar out of paper wrapping.[3] The Stornoway black pudding, made on the Western Isles of Scotland, has been granted Protected Geographical Indicator of Origin status.

Black puddings are also served sliced and fried or grilled as part of a traditional full breakfast in much of the UK and Ireland, a tradition that followed British and Irish emigrants around the world. Black pudding is now part of the local cuisine of the Canadian provinces of Nova Scotia and Newfoundland and Labrador.[citation needed]

See also[edit]

References[edit]

  1. ^ Jaine, T. and Davidson, A. The Oxford companion to food, OUP, 2006, p.104
  2. ^ "The Black Pudding". The English Breakfast Society. Retrieved 2014-01-06. 
  3. ^ Lancashire and Cheshire Regional Dishes, accessed 30 April 2010