Black pudding is a versatile food item; it can be eaten for breakfast, brunch, lunch or dinner. It has been a popular item with meat eaters throughout the UK and the rest of the world for some time, and it can be traced back as far as the 16th century.
Traditionally, black pudding in the UK is made from pork blood along with a number of fillings, including oatmeal, onions, fat and other flavourings. It can be eaten uncooked, but it is more often boiled or fried in its skin.
Although black pudding is served in many countries around the world, including New Zealand and some Canadian provinces, the UK’s own Bury black pudding is a popular choice. This variety is associated with the town in Lancashire and can be enjoyed in many ways; it can be covered in vinegar or enjoyed with a full English breakfast, for example.
One of the most common ways to use Bury black pudding is to arrange it into sausage shapes before the cooking process. Usually, all the fillings are heated together in a pan beforehand, as well as the blood. After this is done and the mixture is cool, they can be then arranged into their casings in sausage shapes. These can then be cooked in a pan of boiling water for around ten minutes. It’s essential to move them around occasionally so all sides are cooked. Once this is done, they are ready to eat, whatever time of day it is.