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Scotland | Black Pudding

Also known as: Marag Dhubh, Blood Sausage, Blood Pudding
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Origins Ingredients Consumption Regions Tradition Producers Market
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BLACK PUDDING

Crofting, a form of tenant small holding unique in Scotland, has been the mainstay of life in the highlands of Scotland for hundreds of years. Crofting is very much a subsistence economy and Crofters would keep a small number of sheep and/or pigs and cows, so had to ensure that every part of those animals was utilised to the full. The process of making ‘Marag Dhubh’ i.e. Black Pudding was as a result of utilising the harvested blood and intestines of the slaughtered animal(s).

Find out more about The History of Stornoway Black Pudding.

The basic recipe for the [Stornoway] Black Puddings has remained unchanged over the years – they still contain only beef suet, oatmeal, onions, blood, salt and pepper.

Black Pudding is generally grilled or fried to heat through. Depending on personal preference, cooking for 3 – 4 minutes on each side is sufficient allowing for a crisp exterior and a softer centre. Most [purchased] puddings are already cooked, having been boiled or steamed, so can be eaten cold.

It is most commonly associated as an integral part of a ‘Full Scottish’ breakfast along with Haggis and White Pudding. Black pudding is a popular ingredient in Scottish cooking with many high level chefs including black pudding in their dishes, with recipes created across the menu board; starters, salads, pasta dishes, casseroles, meat accompaniment and even desserts.

In many parts of Scotland, black pudding is available from the local chip shop, battered and deep fried.

The Stornoway Black Pudding (Outer Hebrides) is arguably the most well known [outside of Scotland]. The Stornoway Black Pudding is intrinsically linked to the area’s tourism, frequently purchased by visitors as a souvenir or ‘taste of the islands’. There is world recognition of the brand and the link back to Stornoway as an area. It is also awarded Protected Geographical Indication (PGI) status, under the EU’s Protected Food Name (PFN) scheme.

Find out more about Traditional Stornoway Black Pudding.

Black Pudding is also very popular in the North East Highlands, specifically Speyside. The traditional recipes are very similar with subtle differences being defined by the individual producers.

To be researched

Meet the Producers

We are running a series of feature articles with Q&A which now include the following producers:

To be researched

Grants of Speyside Logo
Currently our flagship products are our Black Pudding and our Haggis.
Speyside Specialities
To produce the best quality products that we are able to. To be respectful to our customers and suppliers providing products of the highest quality at fair and competitive prices.

References

Internal [BlackPudding.Club]

  1. More detailed facts relating to the History & Origins of Black Pudding / Blood Sausage.
  2. More detailed facts relating to the Health Factors associated with Black Pudding.
  3. Posts relating to Traditional Black Pudding.
  4. Sources of Black Pudding – BlackPudding.Club Directory.

External

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