Black pudding

Black pudding

Cross section of a Stornoway black pudding
Alternative names	Scottish Gaelic: Marag dhubh, Irish: putóg dhubh Welsh: poten waed, poten ddu, gwaedogen
Place of origin	Great Britain and Ireland
Region or state	England, Ireland, Scotland
Associated cuisine	United Kingdom and Ireland
Serving temperature	Hot, occasionally cold
Main ingredients	Pork blood, fat, oats, or barley
Ingredients generally used	Mint, thyme, marjoram, spices
Variations	Drisheen, Sneem Black Pudding, Stornoway black pudding
Similar dishes	Blodplättar, Slátur
Media: Black pudding

Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.^[1]