Black pudding, also known as blood pudding, is a type of sausage made by combining blood (usually from pigs or cows), fat, and a filler, such as oatmeal or barley. The mixture is then seasoned with various spices, herbs, and sometimes onions, before being encased in a natural casing or synthetic casing. The pudding is then typically boiled, fried, or grilled before serving.
History
Black pudding has a long history, dating back to ancient times. It has been a traditional food in many cultures, including European and Asian cuisines. The use of blood in cooking can be traced back to the ancient Greeks and Romans. In medieval Europe, black pudding became a staple dish, particularly in countries like England, Scotland, Ireland, and Spain. Over time, regional variations emerged, each with its unique blend of spices and ingredients.
Cooking Black Pudding
Here's a simple guide on how to cook black pudding:
Boiling:
Simmer the black pudding in hot water for about 20-30 minutes. This method is common for larger, traditional black puddings.
Frying:
Slice the black pudding into rounds. Heat a frying pan with a bit of oil or butter. Fry the slices on medium heat until they are crispy on the outside and cooked through.
Grilling:
Similar to frying, you can also grill black pudding slices until they are cooked to your liking.
Dishes Black Pudding Works Well With
Full English Breakfast:
Black pudding is a classic component of a full English breakfast, alongside bacon, eggs, sausages, beans, and tomatoes.
Salads:
Crumbled black pudding can add a rich and savory element to salads, especially those with bitter greens like arugula or frisée.
Tapas:
In Spanish cuisine, morcilla, a type of black pudding, is often used in tapas dishes or served with bread.
Stews and Casseroles:
Black pudding can be added to stews and casseroles to enhance their flavour and provide a hearty element.
Pasta Dishes:
Crumbled black pudding can be a unique addition to pasta dishes, adding depth and richness to the sauce.
Black Pudding and Apple:
The combination of black pudding and apples is a classic pairing. Sautéed apples or apple chutney can complement the richness of the black pudding.
Remember that the flavour and texture of black pudding can vary depending on regional recipes and personal preferences, so don't hesitate to experiment with different cooking methods and pairings.
