Let’s be honest, it’s not just visitors to the United Kingdom who are both intrigued and horrified by the idea of black pudding. Most Brits fall firmly on one side of the fence or the other; they either love or hate the pigs blood sausage. In this post, we look at black pudding’s long history and its recent emergence as a possible superfood.
Black Pudding’s History
Sausages using the blood of a slaughtered animal have been around for centuries as a way of keeping waste to a minimum. According to the Bury Black Pudding Company, European monks first introduced the dish to the UK. Records from the Middle Ages talk of puddings or sausages made from all manner of animal blood. Today pork blood is the standard, mixed with fat or suet, a cereal such as oats, and herbs.
Black pudding was traditionally linked to particular market towns where annual livestock slaughters took place. Parts of Lancashire, the Midlands, and Scotland still have a strong association with the food. Stornaway Black Pudding, made in the Scottish Western Isles, has even received its own Protected Geographical Indication.
Superfood or Heart Attack Waiting to Happen?
Because of its primary ingredient, black pudding is low in carbs, and rich in protein, zinc, calcium, and iron. This has caused a certain resurgence of popularity in recent years with the claim that it is a superfood. However, before you start adding it to your breakfast, lunch, and dinner menu, be aware that it is also high in saturated fats and often contains a lot of salt. Moderation is probably best.
Cooking with Black Pudding
Most of us are familiar with slices of black pudding fried or grilled as part of a cooked breakfast. But it can also be baked, boiled, or eaten cold. You might even find it battered and deep-fried at your local chip shop.
We love slices fried up with some prawns or scallops and garlic butter, and served with a green salad.
It’s Not Just For Eating
We Brits love our food, but we also love celebrating it in some rather quirky ways. Just look at cheese rolling! So why should black pudding be any different?
The second Sunday in September is a special date on the calendar for fans of the possible superfood in Ramsbottom, Lancashire. That is when the World Black Pudding Throwing Championship takes place. The annual event began in the 1980s as a fun way of highlighting the Lancashire-Yorkshire rivalry. Spectators gather to watch as competitors lob black puddings in the air in an attempt to knock some Yorkshire puddings off their perch. Tense competition indeed! Further details are also available on the event’s Facebook page.
