A black pudding put simply is a large sausage made from pigs blood, suet and seasonings. It is boiled pigs blood in a length of intestine (the skin), often in the UK suet or fat is added to bulk out the sausage. Some places in Europe use cream instead of fat and so are a lot lighter and fluffier.

In Germany the black pudding sausage, what they call “blutwurst”, is made from pork meat, cattle blood, barley and sometimes horse meat. In the Netherlands it is made from pigs tongue. The black pudding sausage is also a big part of the Asian cuisine mainly in China which they call “blood tofu” and the Philippines, they call it “chocolate pudding” and its made from beef or pork and pig's or ducks's blood.

Where do black pudding sausages originate from?

It is believed that the black pudding sausage first originated in Stornoway, Scotland. Today places such as Bury in Lancashire, UK and Clonakilty in County Cork, Ireland are well known for their black pudding sausages.

What do you eat a black pudding sausage with?

The most common and popular way to eat a black pudding sausage is apart of a cooked breakfast. The black pudding sausage also goes well with fish, fruit, lamb and pork and it can also be added to a stew or casserole as a flavour enhancer.