Black Pudding
Description
Black Pudding - Authentic recipe from Great Britain. Ready in 30 min. Try it now!
Directions
✓ researched- 1
Slice 400 g black pudding.
⏱️ approx. 12 min💡 Tip: Black pudding is the British blood sausage — a hearty sausage made from blood, oatmeal/groats and fat, fried in slices. Rich, savoury and robust. A British classic (a staple of the Full English/Scottish Breakfast).
- 2
Fry the slices in a pan (with a little oil) until crispy on both sides.
⏱️ approx. 12 min💡 Tip: Black pudding is the traditional British blood sausage — made from pig's blood, oatmeal/groats (distinctly British — giving it a crumbly texture), pork fat and spices (allspice, pepper). Fried in slices (crispy on the outside, soft and crumbly inside). Rich, savoury and robust. A British classic, a staple of the Full English/Scottish Breakfast (Bury Black Pudding in particular is famous). Hearty and flavourful.
- 3
Fry until crispy and serve hot.
⏱️ approx. 12 min💡 Tip: Black pudding is served hot (in crispy slices) as part of a Full English/Scottish Breakfast (with egg, bacon, beans, tomato) or as a hearty side dish or starter — the fried British blood sausage. Rich and robust. A British breakfast classic.
📜 Origin & History
Black Pudding (British) or Boudin Noir (French) is a European blood sausage: pork blood, lard, oat groats or wheat bran, onions, spices (marjoram, cumin, allspice, thyme) and meat pieces are filled into pork casings and poached or baked. Black Pudding is the characteristic British breakfast element (Full English Breakfast / Full Irish Breakfast); it is fried and served alongside fried eggs, bacon, sausages, beans and toast. Blood sausage is widespread throughout Europe: Morcilla (Spain), Boudin Noir (France), Blutwurst (Germany), Blodpudding (Scandinavia), Kaszanka (Poland) and Hurka (Hungary) are regional variants. Bury Black Pudding (Lancashire, England) and Clonakilty Black Pudding (Ireland) are protected regional designations of origin. In Germany, blood sausage and black pudding are available in butcher shops and British supermarkets; Full English Breakfast is common in English-Irish pubs.
🌿 Regional variants
With Apple
With sautéed apple — sweet and savoury (modern).
For Breakfast
As part of a Full English Breakfast — the classic way.
🍷 What goes with it?
Served hot (in crispy slices) as part of a Full English/Scottish Breakfast or as a hearty side dish or starter. Rich, savoury and robust. A British breakfast classic.
Frequently Asked Questions
What is black pudding?
Black pudding is the British blood sausage — a hearty sausage made from pig's blood, oatmeal/groats (distinctly British, giving it a crumbly texture, unlike German Blutwurst), pork fat and spices. Fried in slices. Rich, savoury and robust. A British classic and a staple of the Full English/Scottish Breakfast (Bury Black Pudding from Lancashire is particularly famous). Hearty and flavourful.
How does it differ from German Blutwurst?
Black pudding traditionally contains oatmeal or pearl barley (distinctly British) — this gives it a crumblier, grainier texture than German Blutwurst (which is often smoother and finer, and typically contains cubes of bacon). The seasoning (allspice, pepper) and the way it is used (fried for breakfast) are also characteristic. Crumbly and hearty.
How is black pudding eaten?
Classically fried in slices until crispy as part of a Full English/Scottish Breakfast (with fried egg, bacon, sausages, baked beans, tomato and mushrooms). Also popular as a modern starter (e.g. with apple or scallops) or as a side dish. Hearty and versatile. Best enjoyed crispy-fried.
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Ingredients
verified- Black pudding400 g
- Oat flakes100 g
- Schweinefett50 g
