There are not many foods out there that are as divisive as black pudding. Many times you will here an ‘ewww i’m not eating that’. However the team here at PubChat do love a bit of black pudding, and given it is rich in Iron, potassium, calcium and magnesium, it is also very good for you in that regard. But, how is it made?
Black pudding is a traditional blood sausage, most commonly seen on the menu in the UK and Ireland. However regional versions exist across Europe and beyond.
Basic ingredients
The core components are:
- Fresh pig’s blood (sometimes cow’s blood may be used instead)
- Fat (pork fat or suet)
- Cereal or filler (oats, barley, or bread crumbs)
- Onion
- Seasonings (salt, pepper, sometimes herbs like thyme, marjoram, or spices)
How it’s traditionally made
- Collect and prepare the blood
Fresh blood is stirred as it’s collected to prevent clotting, then strained. - Cook the grains
Oats or barley are partially cooked so they’ll soften properly later in the process. - Mix the ingredients
The blood is combined with the diced fat, onions, cooked grains, and seasoning. The mixture should at this stage be thick but pourable. - Fill casings
The mixture is poured into natural sausage casings or cloth sleeves and tied off. - Poach (don’t boil)
The sausages are gently heated in hot water (around 80–90°C / 175–195°F). Boiling the sausage would cause the skin to burst. - Cool and set
As they cool, the blood coagulates, giving black pudding its distinctive firm texture. - Slice and fry before eating
Once set, black pudding is usually sliced and fried until crisp on the outside.
Variations
- Scottish versions often use oatmeal and are more peppery.
- Irish versions can be softer and may include more fat.
- Continental versions (like Spanish morcilla) may include rice, garlic, or paprika.
