Black Pudding
It's a bloody delicacy
Black pudding is a type of British sausage made from pigs blood, cereal and cubes of pork fat, flavoured with herbs and spices.
Although produced countrywide, it is perhaps most popular in the north of England, especially in Lancashire, where production and consumption of this delicacy is taken very seriously.
The former mill town of Bury, near Manchester, is especially closely linked with black puddings, with specialist producers selling puddings made to 100 year old recipes on the town's open air market.The town also hosts an annual Black Pudding Hurling contest.
Although traditionally a poor man's food, black pudding is growing in popularity, partly thanks to top chefs and writers such as Paul Heathcote and Hugh Fearnley-Whittingstall who have championed the humble blood sausage.
Close relatives of black pudding include Drisheen, an Irish version made with lamb's blood, Boudin Noir from France, and Morcilla from Spain which also includes paprika, and rice rather than oatmeal as the cereal.
Click here to add a comment to this entry
More on 'Offal':
More on 'Sausages':
Related Recipes
Duck and Black Pudding Rösti
With roasted shallots and a brandy cream sauce
Read full recipe by Robert Kisby, Bridgewater Hall, published at The Bury Black Pudding Company
Wood Pigeon and Black Pudding Salad
Restaurant-style dish with a real autumnal flavour
Read full recipe published at sausagelinks.co.uk
Lancashire Hash Browns
Great served with sausages, poached eggs and warm hollandaise sauce as a hearty brunch
Read full recipe published at sausagelinks.co.uk
