Black pudding is a type of blood sausage that is a traditional dish in Scotland, England, Ireland, and Canada. It is made from pork or beef blood, with pork fat, and a varying combination of oats, barley, and other ingredients. Contrary to haggis, which is made from sheeps heart, liver, and lungs, black pudding is made from pigs' blood, which holds all the ingredients together.
In Scotland, black pudding is considered a delicacy in Stornoway and is often served boiled and with malt vinegar out of a paper wrapping. Some chip shops in Scotland and the north of England also sell deep-fried, battered black pudding.
Black pudding has a dry, chewy texture and a spicy taste that goes well with egg and potato. It is also used in novel culinary ways, such as black pudding ice cream.
