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Black Pudding

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description Black Pudding Overview

Black Pudding is a blood sausage made primarily from pork blood and fat with oatmeal or barley, consumed across the British Isles, Ireland, and Europe, with roots in ancient food preservation traditions.

help Black Pudding FAQ

Why is black pudding called pudding when it is a sausage?

In British usage, "pudding" can describe a seasoned mixture cooked inside a casing rather than only a sweet dessert. Black pudding is a blood sausage made with blood, fat, grain, and seasoning.

What is the difference between British black pudding and Spanish morcilla?

British and Irish black pudding commonly includes oatmeal or barley, which gives it a firm, grainy texture. Spanish morcilla varies by region and may contain rice, onion, paprika, or other local ingredients.

What makes Stornoway Black Pudding distinctive?

Stornoway Black Pudding is a protected regional product associated with Scotland's Outer Hebrides. Its specification requires production in the Stornoway area and uses ingredients including beef suet and oatmeal.

Does black pudding need to be cooked before eating?

Commercial black pudding is commonly cooked during manufacture, but packaged instructions should still be followed. It is often sliced and fried or grilled for a British or Irish breakfast.

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