Blood alone is too soft to make a sausage.

That’s where the next two ingredients come in:

1. Animal Fat
Usually pork fat — for richness and moisture
Melts while cooking, giving that velvety, meaty bite
2. Cereal (Oatmeal or Barley)
Acts as a filler and texture booster
Gives the pudding a firm bite and helps absorb moisture
Makes it more filling — and less dense
This combo gives black pudding its crumbly yet rich texture — and makes it feel more like a crumpet than a sausage.

🧂 Seasoning That Makes It Sing
Black pudding isn’t just “blood and fat” — it’s full of warm, aromatic spices that give it depth and soul.

Common seasonings include:

Marjoram – for earthy warmth
Cloves – subtle sweetness and spice
Nutmeg – softens the richness
Pennyroyal – a traditional herb with minty undertones (used less today)
Some modern versions even add:

Thyme
Pepper
Onion or leeks
These flavors bring balance — and make the sausage feel more like a savory breakfast treasure than a medieval leftover.

🌍 A Global Twist on a Classic Sausage
While British and Irish black pudding is the most famous version…

It’s not the only one. 

Around the world, cultures have their own take on blood sausage :

Spain
Morcilla
Rice or onions
Germany
Blutwurst
Pork rind or barley
France
Boudin Noir
Apples, chestnuts, wine
Korea
Sundae
Pork blood, cellophane noodles
Philippines
Longanisa
Sometimes made with blood

Black pudding is part of a global family — just with a British accent.

🐷 The Casing – Pig Intestines, and Yes, It’s Normal
Once the mixture is ready, it’s stuffed into a natural casing — typically pig intestines , cleaned and prepared for cooking.

Yes, that’s a lot to take in.

But here’s the thing:

Casings are edible
They help the pudding hold shape during cooking
They allow for even cooking and a satisfying bite
And if you’ve ever eaten sausage before…

You’ve probably already had food in a natural casing — and survived.

🔪 How to Cook Black Pudding Like a Pro
Black pudding is best when cooked slowly — and there are a few classic ways to enjoy it:

1. Pan-Fried Slices
Slice and fry in butter until golden and crisp
Best served warm, with toast or eggs
2. Grilled
Slice and grill until slightly charred
Adds smoky depth
3. Boiled or Steamed
Cook whole sausage gently in water or steam
Then slice and fry for extra texture
Pro Tip: Don’t slice it before cooking — it can crumble easily.

🥄 Why People Love (or Cringe At) Black Pudding
Deep, savory flavor
“It’s made of blood?”
Crumbles nicely into breakfast
“It’s in pig intestines?”
Pairs well with eggs and toast
“It’s
what
now?”
Rich in iron and protein
“I eat this for breakfast?”

It’s not for everyone — but once you try it, you’ll understand why it’s so loved.

Because it’s not just weird.
It’s delicious .

🧑‍🍳 Tips for Cooking and Serving Black Pudding
Let it cool before slicing
Holds shape better
Don’t overcook
Can become dry or crumbly
Serve with apples or onions
Balances the richness
Pair with cheese or beans
Adds depth and contrast
Try it crumbled on mashed potatoes
For a savory, hearty twist

Also, many modern versions are vegetarian-friendly — made with beet juice or tofu instead of blood — so you can still enjoy the flavor without the animal product.

🧪 Final Thoughts: Black Pudding Isn’t Just Weird — It’s Wonderfully Wise
Black pudding is more than just a breakfast oddity.

It’s a celebration of nose-to-tail eating — a way to use every part of the animal and waste nothing.

It’s a relic of old-world cooking — when food was made with purpose, not just convenience.

And it’s proof that sometimes the strangest ingredients make the most satisfying bites.

So next time you see black pudding on a breakfast plate…

Don’t skip it.

Try it.

Because sometimes, the best way to start the day isn’t with syrup and butter…

It’s with a slice of history — and a crumble of blood sausage.