What is black pudding, the British black pudding, made of?
Despite its name, black pudding is not a dessert, but a British sausage made with blood, fat and cereals such as barley or oats.
In the UK, the term can refer to a sweet dessert, but it also designates popular savory dishes with a texture similar to a pie or a burger. Traditionally, it is made with blood, animal fat, and a filling grain such as barley or oats, and is distinguished by spices like mace, nutmeg, and cinnamon.
Most recipes use pig's blood, although some use beef or sheep blood. It is made by mixing blood, grains, fat, and spices, stuffing natural or synthetic casings, and steaming or boiling it until cooked through. As it cools, the blood coagulates, giving the sausage its characteristic dark color. Recipes vary by region in the UK, and it is also very popular in neighboring Ireland.
Like any sausage, it can be boiled, pan-fried, grilled, or barbecued. In a full English breakfast, it's sliced thickly and fried until crispy, along with bacon, eggs, mushrooms, tomatoes, beans, and toast. Its flavor is meaty and earthy, with a slight iron note in some varieties, and because its texture can be dry due to the grains, it pairs well with moist ingredients or a creamy mushroom or tomato sauce.
The British also serve it on pub menus at any time of day. It's used in many recipes, like any sausage: sautéed with apple, onion, and bacon, with scallops, or in puff pastry rolls. The most surprising thing about black pudding is the variety of ways it can be enjoyed.
