subject: Black Pudding – It's English Recipe and Fun History [print this page] I thought it would be of interest to write this article about the English recipe and history Black Pudding which is a sausage of interesting taste and is eaten as a breakfast or snack and can be traced back to the 16th Century.
Black pudding in the United Kingdom is generally made from pork blood and a relatively high proportion of oatmeal. In the past it was occasionally flavoured with pennyroyal. differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal instead of onions to absorb the blood. It can be eaten uncooked, but is often grilled, fried or boiled in its skin.
In the UK, black pudding is associated with Lancashire and particularly with the town of Bury where it is usually boiled and served with malt vinegar out of paper wrapping. In the remainder of the country, and especially in the south, it is usually served sliced and fried or grilled as part of a traditional full breakfast.
it is also served this way in Ireland, New Zealand and the Canadian provinces of Nova Scotia and Newfoundland and Labrador.
The further addition of the similar white pudding is an important feature of the traditional Northumbria, Scottish, Irish and Newfoundland breakfast.
Towns other than Bury noted for their black pudding include Clonakilty, County Cork in Ireland's south west and on Stornaway, Isle of Lewis off the west coast of Scotland.
Black and white pudding, as well as a third variant red pudding is served battered at chip shops in Scotland and England as an alternative to fish and chips.
Pig or Cattle blood is most often used;Sheep and Goat blood are used to a lesser extent.
Typical fillers include Meat, Fat, Suet, Bread, Sweet Potato, Onion, Chestnuts, Barley and Oatmeal.
Ingredients
1 litres Wild Boar
Oxtail
300g Wild Boar, cubed
1.5 Onions, diced
300g Oatmeal, soaked
1 tbsp Paprika
1 tbsp Butter
Method
1. Heat the butter in a pan and cook the onions until soft but not browned.
2. Mix the onions with the cubed fat and oatmeal. Mix well and season with salt, pepper and the paprika.
3. Add the blood and mix well with your hands to ensure a sloppy consistency. Leave to cool.
4. Pipe the mixture into the ox casings. At regular intervals tie the bag off to make individual sausage-shaped black puddings. Prick each pudding to ensure it doesn't split whilst being cooked.
5. Heat a large pan of water to 80C and add the black puddings. Cook for about 10 minutes; it is vital that you continually move them around while cooking.
6. Remove from the pan and leave to cool.
I hope you enjoy this tasty bit of England which if you visit England can be found in the chill cabinet and brought from our local supermarkets or Online.
The Chinese call Britain 'The Island of Hero's' which I think sums up what we British are all about. We British are inquisitive and competitive and are always looking over the horizon to the next adventure and discovery.
