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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]
Black pudding (left) as part of a full breakfast. Black pudding can be grilled, fried, baked, or boiled in its skin. It can also be eaten cold, as it is cooked in production. [25] In parts of north-western England and in the Black Country, it was usual to serve a whole black pudding boiled as a complete meal, with bread or potatoes. [11]
Stornoway black pudding: PGI (UK, EU) 2013 Limited to products produced using a traditional recipe with a prescribed ratio of ingredients and within the vicinity of Isle of Lewis and "the surrounding 'Stornoway Trust' area". [28] Traditional Cumberland sausage: PGI (UK, EU) 2011 Limited to products produced in Cumbria.
Stornoway black pudding (Scots Gaelic - marag dhubh) is a gourmet black pudding, and was granted PGI status in 2013 by the European Commission to prevent inferior puddings produced elsewhere being marketed as "Stornoway" or "Stornoway Style". [68] Stornoway kippers and Stornoway smoked salmon are produced in town. They have one of the last ...
Black pudding is now part of the local cuisine of New Zealand and the Canadian provinces of Nova Scotia and Newfoundland and Labrador. 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]
Stornoway black pudding; Strathdon Blue [53] (cheese) Suffolk buns [54] Suffolk cakes [55] Suffolk swimmers [56] (dumplings) Suffolk fish pie [57] Suffolk harvest cake [58] Suffolk raisin roly-poly [59] (dessert) Suffolk red cabbage [60] Suffolk stew [61] Surrey lamb pie [62] Sussex Pond Pudding (dessert) Swaledale cheese