Featured Ingredient - Ireland
Information about Black Pudding plus lots of
Black Pudding Recipes
Ireland Main Page |
Irish Speciality Dish |
Cooking by Country Main Page
making and eating of Black Pudding dates back hundreds of years.
But what is Black Pudding?
Basically, it is
a type of sausage the main ingredient of which is pig's blood. This is
mixed with oats, salt, onions and spices. There is also White Pudding
which is made without blood, but using minced liver instead.
pudding can be eaten hot or cold and is often cut into slices and
fried. In Ireland and England it is an essential part of a traditional
fried breakfast which usually consists of fried eggs, bacon, sausages,
fried, grilled or baked tomatoes, mushrooms, toast with butter or
marmalade. In Northern Ireland they add Potato Farl to this long list
and call it an "Ulster Fry" and in England we sometimes add baked beans
and just call it "a fry up".... great eaten at any time of the day.
But don't reserve it for breakfast. It
is excellent as an ingredient in starters and main courses and is
particularly good when served with fruit such as apple. Although it
lurked in the food wilderness for a number of years in Britain, it has
made quite a come-back throughout the UK in recent times and is now
widely featured on many top restaurants' menus. HOORAH!
You can find recipes using Black
Pudding throughout this site and in particular on the Ireland Cooking by
Country page. Just use the
search form to find
Ireland Recipes Culinary History and Information