 Cross section of a Stornoway black pudding | |
| Alternative names | Scottish Gaelic: Marag dhubh, Irish: putóg dhubh Welsh: poten waed, poten ddu, gwaedogen |
|---|---|
| Place of origin | British Isles |
| Region or state | England, Ireland, Scotland |
| Associated cuisine | United Kingdom and Ireland |
| Serving temperature | Hot, occasionally cold |
| Main ingredients | Pork blood, fat, oats, or barley |
| Ingredients generally used | Mint, thyme, marjoram, spices |
| Variations | Drisheen, Sneem Black Pudding, Stornoway black pudding |
| Similar dishes | Blodplättar, Slátur, Mustamakkara |
Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.[1]
- ^ Jaine, T. and Davidson, A. The Oxford companion to food, OUP, 2006, p.104