Black pudding is a traditional British delicacy made from animal blood and fat (usually pigs’), which is typically mixed with other ingredients such as oats, suet and spices. The mixture is then formed into a sausage shaped product using a casing, before being cooked and most commonly cut into round slices.
As the main ingredient, the pork blood is what gives black pudding its distinctive appearance and dark colour, and of course, its name. Also sometimes referred to as ‘blood sausage,’ black pudding is, without doubt, one of the British delicacies to consider trying when visiting the UK for the first time (if you can stomach it!)
Black pudding is understood to have originated in Scotland around 1450 and came about from Brits of that time simply not putting any of the animal to waste. Cow and sheep blood was also used to make black pudding back then (otherwise known as blak podyngs ‘Marag dhubh’ or ‘putóg dhubh.’)
Nowadays, black pudding is usually bought having already been cooked (boiled) in its casing and can then be re-cooked in several different ways, including by grilling, simmering, frying, baking, or, microwave. It can also be made from scratch and features on many a cafe, restaurant and pub menus.
There’s no meat itself in black pudding, but the blood, fat and cereal mixture is added to with spices such as mint, thyme and marjoram to give extra flavour. Once initially cooked and cooled down, black pudding can be eaten cold as a tasty snack or as part of a meal, most traditionally a full English breakfast.
As if Britain’s food traditions aren’t weird enough, the World Black Pudding Throwing Championships became an annual thing in the north of England in the 1980s, where black pudding has a particularly strong association. In this somewhat strange yet traditional event, the delicacy is thrown in competition towards piles of Yorkshire puddings. Seriously.
What Does Black Pudding Taste Like?
The taste of black pudding is often described as rich and savoury, with a slightly grainy texture. It has a distinctive earthy and meaty flavour that can be quite strong, and a slightly sweet and spicy aftertaste. The texture can be soft or slightly chewy, depending on the cooking method and the specific recipe.
Do Brits like Black Pudding?
While some people may not enjoy the strong taste or texture of black pudding, it remains a popular and beloved food in many parts of the UK, especially as part of a classic Fry Up. Black pudding is a bit like that other British delicacy, Marmite, in the sense that you’ll probably either love it or hate it.
What Else is Similar to Black Pudding?
Black Pudding from different regions of the world can vary, and different cultures have different variations of what is one of Britain’s most famous delicacies. These sausages are typically served cooked and can be eaten on their own or used as an ingredient in various dishes:
Boudin noir: A type of blood sausage that is popular in France, made from pork blood, fat, and flour.
Morcilla: A Spanish blood sausage that is similar to black pudding, typically made from pork blood and rice.
Kaszanka: A Polish blood sausage that is traditionally made from pork blood, buckwheat, and onion.
Kishka: A type of blood sausage that is popular in Eastern Europe and is made from flour, animal blood, and fat.
Andouille: A type of sausage that is made from pork and is popular in Cajun cuisine. While Andouille does not include blood as one of its ingredients, it has a similar texture and earthy flavour .
In Summary
Black pudding is a traditional British food made from pig’s blood, and while many Brits enjoy its flavour, it’s definitely an acquired taste. There’s several other types of sausage from around the world that are similar to black pudding in terms of their ingredients and preparation methods, but black pudding is in a league of its own.
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