Black pudding

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British-style cooked breakfast, centred around black pudding, served with square sausage, baked beans, mushrooms, and fried bread
A single battered deep-fried chip shop black pudding (approx. 20cm long), sliced open

Black pudding is the native Scottish version of blood sausage. It is generally made from pork blood and a relatively high proportion of oatmeal. In the past 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 to absorb the blood.[1] It can be eaten cold, as it is cooked in production, but is often grilled, fried or boiled in its skin.

In the United Kingdom,[2] black pudding is considered a delicacy in the Stornoway and the English North West, especially in Lancashire, in particular the towns of Bury and Ramsbottom, home of The World Black Pudding Throwing Championships, where it is sometimes boiled and served with malt vinegar out of paper wrapping.[3]

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 New Zealand and the Canadian provinces of Nova Scotia and Newfoundland and Labrador.

While "blood sausage" in English is understood in Britain, the term is applied only to foreign usage (e.g., in the story The Name-Day by Saki), or to similar blood-based sausages elsewhere in the world.

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