How to Cook Black Pudding

Black pudding is a sort of blood sausage that originated in Great Britain and Ireland and is distinguished by its specific regional flavor. In addition to pork or beef blood, pig fat or beef suet are used together with a grain, which is often oatmeal, oat kernels, or barley groats. Because of the large quantity of grain in black pudding, which is akin to the Swedish blood pudding, as well as the use of specific herbs such as pennyroyal, it may be distinguished from the blood sausages enjoyed in other countries throughout the globe.

Black puddings are often regarded as one of the earliest known varieties of sausage. The majority of animals are bled before slaughter, and since blood degrades quickly if not preserved in some manner, creating a pudding out of it is one of the most straightforward methods to ensure that it does not go to waste. The bulk of current black pudding recipes call for pig blood, however, this has not always been the case with traditional black pudding recipes.

Blood from sheep or cows was also utilized, and in one 15th-century English recipe, the blood of a porpoise was used in a pudding that was only served to the elite. In Scotland, black puddings were traditionally produced from cow or sheep blood until at least the nineteenth century; Jamieson’s Scottish lexicon classified “black pudding” as “a pudding formed from the blood of a cow or sheep.”

Consequently, in this post, we will explain the preparation of Black pudding. Let’s get this party started.

About Black Pudding

The consumption of black puddings, which are a by-product of the slaughtering process, has traditionally been connected with the festival of Martinmas, when the yearly slaughter of animals takes place. By the nineteenth century, the making of black pudding was associated with places that were recognized for having significant markets for pigs, such as Stretford, then in Lancashire, or Cork, Ireland. Due to the fact that urban women no longer had access to home-killed pigs at this point, black puddings were often excluded from recipe books geared at urban housewives, but recipes for black puddings continued to appear in Scottish cookbooks into the twentieth century.

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The majority of traditional recipes from the United Kingdom call for stirring the fresh blood, adding butter and some sort of rusk, and seasoning, before stuffing the concoction into a casing and cooking it for many hours. However, current commercially manufactured puddings employ synthetic cellulose skins and are often derived from imported dried blood, as opposed to the natural casings of cattle intestine used in the past. In contrast to Continental blood sausages, black pudding is characterized by a more restricted variety of ingredients and the use of oats or barley to thicken and absorb the blood, among other characteristics. Although this is the case, black pudding recipes nevertheless exhibit more regional variety throughout the islands than other sausages, with several butchers offering their own variations.

It is possible that breadcrumbs or flour will be used to supplement the oats or barley, and the amount and texture of lard or suet used will differ depending on the individual recipe. Tradition calls for the inclusion of a variety of herbs such as pennyroyal, marjoram, thyme, and mint; pennyroyal was known as pudding-yerb in the North Riding of Yorkshire because of its usage in black puddings. Cumin, rue, and parsley are some of the other herbs and spices that are occasionally included in classic black puddings.

Ingredients Black Pudding

  • 4-cups of freshly squeezed pig’s blood 
  • 2-1/2 tablespoons of salt 
  • 1-1/2 cups steel-cut (pinhead) oats
  • 2 cups finely diced pig fat (or beef suet), 
  • coarsely minced 
  • 2 cups finely sliced bacon
  • 1 big yellow onion
  • peeled and coarsely diced
  • 1 gallon of milk
  • freshly ground black pepper (about 1 1/2 teaspoons)
  • 1 teaspoon allspice berries (ground)


How to Cook and Fry Black Pudding

Step 01.

The most common method of preparing black pudding, and the one that you’d find at any self-respecting breakfast establishment, frying a slice of black pudding is the most basic method of preparation there is. 

Step 02.

Cut the black pudding slices into slices about a centimeter and a half thick, and heat a little amount of oil in a frying pan until it is barely smoking. Put the black pudding in the pan once the oil is heated and cook it for approximately 3 minutes on each side until it is golden brown. 

Step 03.

Check to see that your black pudding has changed color throughout and that it is quite hot in the center of the dish.

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How to Cook and Grill Black Pudding

Step 01.

Cooking black pudding the way the Grants prepare it is the favored technique in their home, therefore we suggest you follow their instructions. It’s important to start with high heat on your grill since this method of cooking black pudding is quite rapid. 


Step 02.

After that, slice your black pudding into 1.5cm pieces and cover your grill pan with aluminium foil to prevent it from sticking. Place the black pudding on a baking dish and place it under the grill, as near to the element as you prefer. Cook for 30 minutes. 


Step 03.

Allow it to cook for approximately two minutes on each side before removing it and plating it! It is as a consequence of the fats in our black pudding that you will be left with a deliciously moist slice that will leave you wanting more and more. Before you begin to enjoy yourself, check your temperature once again.

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How to Cook Black Pudding in the Microwave

Step 01.

Even if you have not met us at a trade show or sampling day, it is probable that you have sampled some of the delectable samples of our black pudding that we give out on little oatcakes completely free of charge at the Royal Highland Show in Edinburgh. 

Step 02.

Due to high demand, we must prepare the samples in a short period of time, which is accomplished via the use of a microwave. Although it is not a popular method of preparing black pudding, using a microwave is not an issue in this instance. 

Step 03.

Simply place your slices in a microwave-safe container and cook them for around 45 seconds on high power until they are warm. Make sure it’s heated all the way through before serving, and then sit back and enjoy.

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How to Cook Black Pudding on a Barbecue

Step 01.

The addition of black pudding to a barbecue is one of those things that you’ll try once and will quickly become a fixture of each barbecue you ever have. Once the black pudding has been cooked, it will have a gorgeous crust on the outside and a wonderfully smooth and moist centre to savour in the middle. 

Step 02.

Wrap your slices in tin foil and place them on the hottest part of your BBQ to get this result. Allow it to cook for around 8 minutes, flipping halfway through to ensure that it is well cooked through before serving. Put it on a roll and toss it with whatever else you’ve been grilling.

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Is Black Pudding a nutritious dish?

Although black pudding has certain nutritional advantages, it should not be taken in large quantities, as should be avoided with many meals. “There are certain health advantages to eating black pudding,” dietician Emer Delaney told BBC Good Food. It is a good source of protein, which may help you feel satisfied for extended periods of time. It also includes 2g to 3g of salt per 100g, which adds considerably to the recommended daily intake of less than 6g. In terms of weight, a typical piece of black pudding weighs roughly 75g. Black pudding 6

I would suggest that black pudding is good to eat on occasion, and that baking it rather than frying it would be the better alternative. In 2016, the website Muscle Foods declared black pudding to be a superfood, bringing the dish back into the public eye once again. Kale, broccoli, and spinach are some of the other superfoods. While this word does not suggest that a meal is “very healthy,” it does imply that it has a high concentration of antioxidants.


  • Is black pudding beneficial or detrimental to your health?

While black pudding offers certain nutritional benefits, it is not something that should be consumed in large quantities. There are certain advantages to eating black pudding. It is a good source of protein, which may help you feel satisfied for a longer period of time. Because it includes blood, it has the potential to be high in iron.

  • Is it necessary to remove the skin from the black pudding?

It is not necessary to separate the Black Pudding from its skin; instead, carefully immerse the whole sausage into the water. Don’t let the water come to a boil since this can cause the skin to split and the sausage to get soggy. Cook for 6-8 minutes in a pan of boiling water, or until the pasta is scalding hot throughout. Remove the fish from the water and cut into slices to serve.

  • Is it possible to cook black pudding in a pan?

Cut the black pudding slices into slices about a centimeter and a half thick, and heat a little amount of oil in a frying pan until it is barely smoking. Put the black pudding in the pan once the oil is heated and cook it for approximately 3 minutes on each side until it is golden brown.

  • What is the best way to prepare black pudding?

Black Pudding pairs well with a variety of flavors such as leeks, bacon, fried onions, apples, and many more. In pies, with lamb roasts, in stuffing and on potato skins, it is a versatile ingredient. The majority of them may be found on our recipe page.

  • Is it possible to cook black pudding?

To boil black pudding, do not cut it into slices before boiling it. Bring a pan of water to a slow simmer, then add the entire black pudding and boil on a low heat for 6-8 minutes, or until the pudding is cooked through. Keep the water from boiling since it will cause the skin to break and the pudding to become watery if it does.

Closing words

To summarise, we can say that black pudding is not the same as regular pudding and that black pudding contains a variety of animal parts, including pig blood, in addition to other ingredients. Furthermore, since it contains around 53% fat, black pudding is not a very healthy dietary option either.

Throughout the United Kingdom, black pudding is most closely connected with the Black Country, the North West, and Scottish Highlands and Islands. This dish is regarded as a special delicacy in Stornoway and Lancashire, particularly in places such as Bury, where it is typically boiled and eaten with malt vinegar straight out of its parchment-wrapped packaging.

As a consequence, the method that was previously defined is completely adhered to and implemented. As an alternative, what do you think about these tactics, in your opinion? Please utilise this method to be as specific as possible with any questions or concerns you may have.

Wishing you the best of luck!

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