Proteins

Black Pudding

Dark blood sausage with oats and fat, sliced and fried — a British and Irish breakfast staple.

Black pudding is a blood sausage made from pork blood, fat, and oats or barley, seasoned and cooked into a dense, dark loaf or links. A fixture of the full English and Irish breakfast, it is sliced and pan-fried until crisp outside and soft within. Its flavor is earthy and mildly spiced, and it pairs classically with apples and eggs.

Black pudding is a cooked blood sausage made from pork blood, pork fat, and pork mince bound with oats in British and Irish tradition, or with bread, rice, or other fillers in Continental varieties. The blood gives it a deep dark color and an earthy, savory character with a mildly metallic note from iron content — a flavor that divides opinion but rewards the adventurous. Its texture varies by tradition: British and Irish black pudding, bound with steel-cut or pinhead oats, firms up substantially when cooked and holds a slice cleanly, while Spanish morcilla is notably firm and dense, and French boudin noir tends toward a softer, more delicate consistency. The sausage is traditionally encased in natural intestine or synthetic collagen casing and ranges from 25 to 40 mm in diameter. Historically made in autumn after pig slaughter, it was a practical way to preserve blood and extend the animal's usefulness. Today it appears beyond breakfast — in salads, stuffings, burgers, and refined bistro preparations — but its most satisfying expression remains the fried slice with a crisp, caramelized crust and a yielding center.

Measured in: g
Storage: Fridge

Allergens

Gluten

Types & varieties

British Black Pudding

Steel-cut or pinhead oats as primary binder; regionally may include barley or breadcrumbs. Firm, sliceable texture. Lancashire, Yorkshire, and the Midlands have distinct regional styles.

Irish Black Pudding

Similar to British with oats, pork fat, and fresh blood. Often slightly sweeter and softer than English versions. St. Killian's and Clonakilty are respected producers.

French Boudin Noir

Binder is bread or rice; often flavored with shallots, thyme, or port. Served warm with roasted apples or potatoes. Normandy and southwest France have distinct regional styles.

Spanish Morcilla

Rice as binder; contains onions and paprika. Firm, dense, and slightly sweet. Essential in paella, rice dishes, and tapas. Burgos morcilla is particularly prized.

German Blutwurst / Rotwurst

Coarser texture; includes pork belly and sometimes pistachios or truffles in premium versions. Often served sliced and cold.

Italian Sanguinaccio

Originally made with donkey or pig blood; modern versions often incorporate chocolate or cinnamon in sweet preparations. Historically a Roman specialty.

Sourcing Quality Black Pudding

Fresh black pudding from a butcher or charcutier outperforms vacuum-packed supermarket versions, which can be overly processed and rubbery. Quality indicators include visible fat pockets distributed throughout, a deep dark color indicating high blood content, and a moist, dense feel when handled. Stornoway black pudding holds Protected Geographical Indication (PGI) status — look for this designation when authenticity matters. Avoid product that appears dry, crumbly, or has a uniform pale-gray color throughout.

Visible fat pockets throughout the sausage indicate proper fat-to-meat ratio
Deep dark color signals high blood content and authentic flavor
Dense, moist feel when pressed — avoid anything that feels spongy or dry
Stornoway PGI black pudding ensures specific regional production standards

Common uses

Component of a full English, Irish, or Scottish breakfast, grilled or fried until crisp-edgedFried or grilled slices as a standalone side dishCrumbled and added to salads in classic French bistro style with friséeSliced and added to burgers or sandwiches for richness and depthPizza topping in northern EnglandStuffed under the skin of poultry before roasting for flavorful drippingsAdded to stuffings and farce for game birdsBoudin noir aux pommes: pan-fried with sliced apples in the French traditionIngredient in cassoulet and bean stewsComponent in Spanish rice dishes including paella (morcilla)Fried and served alongside black pudding hash or bubble and squeak

Tips & pitfalls

Bring to room temperature before cooking — cold black pudding steams rather than sears, preventing crust development
Score the casing lengthwise with a sharp knife before cooking to prevent it from bursting on the heat
Use medium-high heat and cook undisturbed to develop a caramelized crust on each side
Pan-fry for 3–4 minutes per side; internal temperature should reach 65°C (149°F)
Do not prick with a fork during cooking — this releases juices and causes it to dry out
Grilling or broiling works well; place on a rack so fat renders and casing crisps evenly on all sides
If it splits, do not discard — the crumbled pieces are excellent scattered over dishes like a flavored garnish
Tuck a thin slice under the skin of a roasting chicken to add depth to the pan drippings
Common mistake: overcooking until dry and crumbly — it should remain slightly yielding at the center
Always pair with acid — lemon juice, vinegar, or apple cuts through the richness and brightens the flavor

Nutrition

379kcal

Energy

1586 kJ · per 100 g

Where the calories come from

Protein 16%Carbs 1%Fat 83%

Protein

14.6g

29% DV

Carbs

1.3g

0% DV

Fat

34.5g

44% DV

Fiber

0% DV

Sugars

1.3g

of which

Sodium

680mg

30% DV

Notable micronutrients

Vitamin B1242% DV

Iron36% DV

Selenium28% DV

Zinc12% DV

Riboflavin (B2)10% DV

Niacin (B3)8% DV

Source · USDA FoodData Central · Blood sausage

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In the shops

Matched grocery products

No matched grocery products for Black Pudding yet.

Good to know

Type: Blood sausage / Charcuterie
Primary protein: Pork blood, pork fat, pork mince
Binder: Oats (British/Irish); bread, rice (French/Spanish)
Casing: Natural intestine or synthetic collagen
Typical diameter: 25–40 mm (1–1.5 inches)
Flavor profile: Rich, earthy, savory; mildly metallic from iron content
Origin: British Isles; similar products across Europe, Asia, and Latin America
Peak season: Autumn/winter (traditionally made after pig slaughter)
Shelf life (raw, refrigerated): 5–7 days
Shelf life (cooked/frozen): Up to 3 months frozen
Cooking difficulty: Easy — minimal prep; straightforward technique

Substitutes

Fresh pork sausage (Cumberland or similar) — Lacks the iron depth and earthy character but provides similar savory richness and texture. Not a close substitute.
Boudin noir (French blood sausage) — Excellent substitute if available; adjust seasoning as it may contain different herbs like shallots or thyme.
Spanish morcilla — Slightly sweeter and denser; works well in cooked dishes but best pan-fried separately before adding.
Liver pâté or liverwurst — Provides similar iron and umami notes but entirely different texture; best crumbled into dishes rather than sliced.

Pairs with

Apples Eggs PotatoesOnionsRoot vegetablesMustardBrown bread or soda breadBeer or ciderCabbage and brassicasCream or butter

Also called

Blood Sausage · Black Pudding (Boudin Noir)