https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Black_puddingBlack pudding - Revision history2026-05-06T02:57:24ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Black_pudding&diff=270401&oldid=prevChef at 17:50, 17 April 20242024-04-17T17:50:59Z<p></p>
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|description=Black pudding or (less often) blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to<br />
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[[Image:Boudin.jpg|thumb|250px|right|Boudin noir(French black pudding) - before cooking]]<br />
[[Image:Black pudding.jpg|thumb|250px|right|A modern black pudding]]<br />
'''Black pudding''' or (less often) '''blood pudding''' is a British English term for [[sausage]] made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (first attested in 1868, perhaps influenced by German Blutwurst). <br />
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[[Pig]] or [[cattle]] blood is most often used; [[sheep]] and [[goat]] blood are used to a lesser extent. Blood from [[poultry]], horses and other animals are used more rarely. Typical fillers include [[meat]], [[fat]], [[suet]], [[bread]], [[sweet potato]], [[barley]] and [[oatmeal]].<br />
===Black pudding - a recipe from 1600===<br />
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"Small otemeal mixed with blood, and liver ot either sheep, calf or swine, maketh that pudden...whose goodness it is in vain to boast because there is hardly to be found a man that doth not affect them."<br />
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''English Housewife's Booke, 1600''<br />
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''This was taken from the wonderful book: [[Food In England|''Food in England - Dorothy Hartley'']]''<br />
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==See also==<br />
* [[Timoleague Brown pudding]]<br />
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{{RecipeLine}}<br />
[[Category:Recipes]]<br />
[[Category:Historic recipes]]<br />
[[Category:Meat recipes]]<br />
[[Category:Offal recipes]]<br />
[[Category:Pork recipes]]<br />
[[Category:British recipes]]<br />
[[Category:Boiled or simmered]]<br />
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