Black pudding what is it

Black pudding pops up everywhere in both British and Irish food. Black pudding is not a pudding, but a sausage made from pigs' blood, onions, herbs, spices, and bound with oatmeal or barley. When well-made, the flavor will be mild and slightly sweet despite the spices; it is the combination of all the ingredients including the blood which creates its unique flavor. Black pudding is usually sliced and fried when served at breakfast, but often the pudding is also crumbled and included in other dishes such as mashed potatoes , bubble and squeak , and gravy.

Introducing the pudding to other foods enriches the dish and adds flavor. Black pudding is no new-fangled ingredient; it has been around forever. The pudding was produced as a way of using up the blood for the slaughter of the pig at a time when nothing was ever wasted.

It has survived down the centuries and fell out of favor in the s but black pudding is currently experiencing a resurgence in popularity with chefs in Britain. It can appear on menus in both traditional and contemporary restaurants. Black pudding is not only made in Britain and Ireland. Many European and Scandinavian countries make their own versions of the pudding.

Some use different spices but essentially the method is very much the same. There is also a Black Pudding Society, as well as festivals and competitions held to celebrate the famous pudding, proving its popularity in the culinary world. Black pudding is also called a blood pudding or blood sausage , and in Ireland is known as drisheen.

In France, black pudding is known as boudin noir and the Spanish word for black pudding is morcilla. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.

Create a personalised content profile. The fillers, seasonings, and type of animal blood used vary according to regional tastes and local availability.

As long as animals have been slaughtered for food, there has been the desire to maximize the usefulness of the carcass. This reference is nearly three thousand years old. Black pudding is extremely popular in England and Ireland. In northern England, it even has a festival dedicated in its honor: the World Black Pudding Throwing Championships, wherein participants sling black puddings in an effort to knock Yorkshire puddings off a stack.

It is traditionally served as part of a full breakfast, but it has become popular as a fried item in fish-and-chip shops. Often, cream and apple brandy may be added to the boudin noir, making for a sausage that is much lighter in texture than those filled with cereal grains.

Morcilla is often served as a tapas dish.