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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.
Stornoway black pudding is a type of black pudding (Scottish Gaelic: marag-dhubh) made in the Western Isles of Scotland. [1] Commercial recipes include beef suet, oatmeal, onion and animal blood, in sausage casings made from cellulose or intestines. [1] Jeremy Lee described it as "arguably the best sausage made in the UK". [2]
Drisheen (Irish: drisín) is a type of blood pudding made in Ireland. It is distinguished from other forms of Irish black pudding by having a gelatinous consistency. It is made from a mixture of cow's, pig's or sheep's blood, milk, salt and fat, which is boiled and sieved and finally cooked using the main intestine of an animal (typically a pig or sheep) as the sausage skin.
Black pudding is generally made from pork blood and a relatively high proportion of oatmeal. In the past it was occasionally flavoured with pennyroyal , differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions to absorb the blood. [ 32 ]
In addition to providing roughly 15% of the Daily Value for calcium per 6-ounce serving, some brands may also contain added vitamin D (check the label to be sure).
Regulation 1151/2012 on quality schemes for agricultural products and foodstuffs: defines "labelling" as "any words, particulars, trade marks, brand name, pictorial matter or symbol relating to a foodstuff and placed on any packaging, document, notice, label, ring or collar accompanying or referring to such foodstuff".
[5] It is sold in squares rather than rings, and the ingredients are beef suet, onions, oat flakes, spices and blood (from pigs, cattle and lambs of South Kerry). [6] [7] It is claimed that home blood pudding production in the region dates back to the early 19th century, traditionally produced by women; the current recipe dates to the 1950s.
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