Black pudding is typically made from animal blood, in most cases the blood of pigs and a reasonable amount of cereal content. It can be grilled, baked, fried or simmered. It is already cooked and can be consumed cold on a salad for example. Each company who produces Black Pudding has a special Herb Mix which is normally guarded very well.


This food is typically cooked with fillers, depending on the type. Scottish Black Pudding uses a lot of meat, oats, suet, barley and is congealed until it becomes solid and generally has a hard but smooth texture. The Lancashire variation used Lumps of Fat, Rusk, Barley, generally described as herby. The Irish tends to have a higher percentage of Oatmeal giving it a more textured feeling with a crumbly consistency. Different cuisines across the world added this type of “pudding” and people find it pleasurable to eat.


Aside from pork blood, black pudding can also be made by using cow blood and it can also be made by using the blood of lambs, geese or ducks. On the other hand, the seasonings used, and the fillers as well as the form of animal blood to be used in cooking black pudding may differ depending on the regional tastes as well as in local availability. Black puddings are sliced and grilled or fried as a part of the traditional complete breakfast in Ireland and the United Kingdom.


There are many different Black Pudding Recipes available online for those willing to try it at home, however sourcing the blood can be a problem for some. Fresh Blood does not always have the same consistency and many abattoirs do not offer this out for sale due to the machinery required to collect the Blood or for Food Safety Reasons. Most people opt for Buying the Dries Blood from specialist suppliers


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