Black pudding
Black Pudding
Black Pudding (pronunciation: /blæk 'pʊdɪŋ/) is a type of blood sausage commonly eaten in Great Britain, Ireland and other parts of Europe. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats.
Etymology
The term "Black Pudding" is first noted in Britain in 1868. The 'black' in the name refers to the color of the pudding after it has been cooked, while 'pudding' is a general term for a type of food that is boiled or steamed in a cloth or bag.
Related Terms
- Blood Sausage: A type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled.
- Pork: The culinary name for meat from a domestic pig.
- Oatmeal: A type of coarse flour made of hulled oat grains that have either been milled (ground) or steel-cut.
- Barley Groats: Hulled barley grains that have been minimally processed to remove only the outer hull and bran.
See Also
External links
- Medical encyclopedia article on Black pudding
- Wikipedia's article - Black pudding
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