Black pudding (Swedish: blodpudding, Estonian: verivorst) is a type of blood sausage commonly eaten in Britain, Italy, Croatia, Ireland, Sweden, Estonia and Latvia. 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 or chitterlings to absorb and be mixed with the blood. It can be eaten cold, as it is cooked in production, but is often grilled, fried, baked or boiled in its skin.
In the United Kingdom, black pudding is considered a delicacy in the Black Country and the West Midlands, Stornoway and the North West, especially in Lancashire, and sometimes in Greater Manchester (towns such as Bury), where it is traditionally boiled and served with malt vinegar out of paper wrapping. 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.
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.
Vegetarian black pudding
Vegetarian black pudding was first developed in 2007, by substituting the fat and blood with beetroot. This gives it a lower fat content (3% fat) than a standard black pudding. The original vegetarian black pudding was made with a whey powder, which was later removed to make a vegan product. It is served by chef Simon Rimmer in his vegetarian restaurant and is approved by The Vegetarian Society.
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