It is a mystery why black pudding is called so as there is nothing pudding-like about it. It is a sausage made from the blood of a pig with shallots, herbs and spices added to it for flavour and bound with oatmeal or barley. In a good chef’s hands, it will be finger-licking good with a dash of sweetness and a mild flavour in spite of the spices.
It has been a staple British and Irish breakfast since centuries. However, many European and Scandinavian countries have their own take on the black pudding. It is also known as blood pudding or blood sausage or drisheen in Ireland and boudin noir in France and morcilla in Spanish. There are annual festivals and competitions held to celebrate this famous ‘super food’ and there is even a Black Pudding Society, really!
It’s popularity stems from the fact that it is a good source of iron as well as protein while being low in carbohydrates.That’s why it is considered safe to eat during pregnancy. But make sure it is heated up until it is steaming hot so that the risk of any bacteria present on its surface is eliminated.
All you need to know about black pudding – BBC Good Food