Black pudding

Black pudding

Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe and the Americas. Pig, cattle, sheep, duck, and goat blood can be used depending on different countries.

In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, sweet potato, onion, chestnuts, barley, and oatmeal. In Spain, Portugal and Asia, potato is often replaced by rice.
Black pudding in the United Kingdom and Ireland 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. It can be eaten uncooked, but is often grilled, fried or boiled in its skin.

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