Just like Granny made!
Scottish Black Pudding
Photographs and information about Scottish black pudding including ingredients and how to cook
Love it or loathe it, opinion is often divided, but we love Scottish black pudding, though don't like to think too hard about the ingredients! It was originally made to use up all the leftovers after the slaughter of a pig by frugal Scots. It is typically made up of a mixture of pig's blood, pork fat, barley and oatmeal and many butchers vary their spices to make their individual tastes. These ingredients soak up and bind the blood. Other countries use different ingredients such as potatoes, onions or rice. It is often nicknamed blood sausage.
It can be hard to access pig's blood so we advocate buying Scottish Black Pudding from Donald Russell or from Campbells.
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The North-East of Scotland skies are under attack from an enemy jet. It is spilling a strange yellow smoke. Minutes later, people start killing each other.
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The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of Scottish horror and science fiction novel writer C.G. Buswell.
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The 44 Scotland Street Cookbook recipes book is based on the character's favourite food from the series by Alexander McCall Smith. Written by Anna Marshall, and with Bertie, Big Lou and Domenica's help, you'll find Scottish favourites like Scotch Pies and Deep Fried Mars Bars along with international treats like Panforte di Siena.
During the making process it is cooked, so can be eaten as it is, but we recommend slicing and frying gently for a minute or two on each side. It can also be boiled, roasted or grilled. It is typically served at breakfast as a fry up along with bacon, sausage, beans, fried egg, fried bread, potato scones and mushrooms.
In this recent economic climate butchers are seeing a rise in sales due to the cheap prices and its filling nature.
Some are sold with the casing still wrapped around and care needs to be taken to remove this before serving.
The Stornoway black pudding has been granted Protected Geographical Indicator of Origin status. This tastes far less fatty than others and gives a smooth texture when eaten, as does the Nick Nairn one.
Its Gaelic translation is Marag-Dhubh.
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