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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 produced on the Isle of Lewis, Scotland, is one of the most renowned varieties and has been granted Protected Geographical Indicator of Origin (PGI) status. [33] Ireland also has two distinctive varieties of black pudding: Sneem Black Pudding from County Kerry, and drisheen, which is distinguished by its gelatinous texture.
The English word pudding probably comes, via the Germanic word puddek for sausage, [2] from boudin. [ 3 ] Some modern chefs, such as John Folse [ 4 ] and Olivier Poels, attribute boudin to ancient Greece by way of Aphtonite, [ 5 ] [ 6 ] to whom they attribute the first mention of boudin noir in the Apicius .
Pudding is a type of food which can either be a dessert served after the main meal or a savoury (salty or spicy) dish, served as part of the main meal.. In the United States, pudding means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent.
Black pudding was the least popular of the traditional ingredients, chosen 35% of the time, [14] and 26% of people included either chips or sautéed potatoes. [14] Buttered toast, and jam or marmalade, are often served at the end of the meal, although toast is generally available throughout the meal. [15]
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 ]
Spotted is a reference to the dried fruit in the pudding (which resembles spots). [2] The word dick refers to pudding. In late 19th century Huddersfield, for instance, a glossary of local terms stated: "Dick, plain pudding. If with treacle sauce, treacle dick." [3] This sense of dick may be related to the word dough. [4]
Faggots originated as a traditional cheap food consumed by country people in Western England, particularly west Wiltshire and the West Midlands. [6] Their popularity spread from there, [ citation needed ] especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding ...