It's, frankly, delicious.
https://en.wikipedia.org/wiki/Black_pudding
Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.[1]
Etymology
The word pudding is believed to derive from the French boudin, originally from the Latin botellus, meaning "small sausage".[2]
Regional popularity
In the United Kingdom,[14] black pudding is especially associated with the Black Country, the North West and Scotland; it is considered a particular delicacy in Stornoway and in Lancashire, notably in towns such as Bury, where it is traditionally boiled and served with malt vinegar out of a paper wrapping.[15] It was also found in Yorkshire, where black puddings were flavoured with lemon thyme and savory:[16] Barnsley black puddings were particularly well-known.[17] The Stornoway black pudding, made in the Western Isles of Scotland, has been granted Protected Geographical Indicator of Origin status. In the wake of this designation, butchers in Bury sought to demonstrate their history of manufacturing and selling the product. One such claim dates back to 1810.[18] Having been brought there by immigrants, black pudding is now part of the local cuisine of the Canadian provinces of Nova Scotia and Newfoundland and Labrador.[19]
In Ireland, in addition to the more general type of black pudding, there is a distinct regional variety called drisheen, which is particularly associated with Cork.[20] Drisheen is usually made from cow's blood, although until the recent past it was often also made with sheep blood, and was sometimes flavoured with tansy.[20] Sneem Black Pudding is a local variety produced in County Kerry; it has Protected Geographical Indication (PGI) status.[21][22][23][24]
Consumption
Black pudding can be grilled, fried, baked, or boiled in its skin. It can also be eaten cold, as it is cooked in production. 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] but elsewhere in the UK and Ireland slices of fried or grilled black puddings are more usually served as part of a traditional full breakfast, a tradition that followed British and Irish emigrants around the world.
A single battered deep-fried chip shop black pudding (approx. 20 cm or 8 in long), sliced open
Some chip shops, particularly in the north of England and Scotland, sell deep-fried, battered black pudding.[25]
Novel culinary uses for black pudding include black pudding ice cream,[26] while perhaps a more conventional modern recipe is using it as an accompaniment to scallops.[27] Scotch eggs made with black pudding, such as the "Manchester egg",[28][29] have become common.
Nutrition
Black pudding is a good source of protein; it is low in carbohydrate and high in zinc and iron.[30] It has been described as a "superfood" because of these nutritional qualities,[31] although many recipes are also very high in saturated fat and salt.[citation needed]
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