Black pudding: Difference between revisions
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[[Image:Boudin.jpg|thumb|250px|right|Boudin noir(French black pudding) - before cooking]] | [[Image:Boudin.jpg|thumb|250px|right|Boudin noir(French black pudding) - before cooking]] | ||
[[Image:Black pudding.jpg|thumb|250px|right|A modern black pudding]] | [[Image:Black pudding.jpg|thumb|250px|right|A modern black pudding]] | ||
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Latest revision as of 17:50, 17 April 2024
Black pudding or (less often) blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (first attested in 1868, perhaps influenced by German Blutwurst).
Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal.
Black pudding - a recipe from 1600
"Small otemeal mixed with blood, and liver ot either sheep, calf or swine, maketh that pudden...whose goodness it is in vain to boast because there is hardly to be found a man that doth not affect them."
English Housewife's Booke, 1600
This was taken from the wonderful book: Food in England - Dorothy Hartley
See also
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#blackpudding #suet #recipes #pig #sheep #historicrecipes #cattle #sweetpotato #boiledorsimmered #britishrecipes #timoleaguebrownpudding