Black pudding

Bury Black Puddings

Black pudding is an English name for zwarte pudding. It is food made by cooking down the blood of any mammal (usually pigs or cattle) with meat, fat or filler until it is thick enough to congeal (become firm or solid) when cooled.

Types of black pudding

German Blutwurst

In Great Britain, blood sausage is called "black pudding". The ingredients include pig's blood, suet, bread, barley and oatmeal. Bury is well known for them. The most common kind of German Blutwurst is made from fatty pork meat, beef blood and filler such as barley. Though already cooked and "ready to eat" it is usually served warm.

Other kinds of blood sausage include boudin noir (France), boudin rouge (Creole and Cajun) and morcilla (Spain).

History

A legend says that blood sausage was invented in a bet between two Bavarian butchers drunk on the alcoholic drink absinthe during the 14th century. Homer's Odyssey from Ancient Greece says that "As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted...".

Black Pudding Media

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  A sliced Black pudding sausage being prepared for frying in a kitchen in the village of Trimingham, Norfolk, England.

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  A locally purchased Black pudding sausage being prepared for frying in a kitchen in the village of Trimingham, Norfolk, England.

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  Black pudding as part of a full breakfast

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  A single battered deep-fried chip shop black pudding (approx. 20 cm or 8 in long), sliced open

Related pages

• Sausage