Black pudding is definitely the Marmite of the sausage world, you either love it or hate it! Whichever side of the fence you sit it’s impossible to deny how good for you black pudding actually is. High in protein, iron, calcium, potassium and magnesium it’s no wonder that black pudding is making a serious comeback.
It is thought that black pudding has been around for as long as humans have been keeping livestock, but the earliest mention of it was around 800 BC in The Odyssey – a classic book. It is likely that black pudding globe trotted with the Romans picking up slight alterations from each country it travelled through.
Dark and salty, black pudding is a versatile ingredient for a delicious dish. It can be paired with many flavours such as rhubarb, pear, beetroot, caramelised apple, an array of different spices, chocolate (yes, you read that right – chocolate) and, as we’ve discovered: scotch eggs.
Our black pudding scotch egg starter served with mustard and chive mayonnaise, sun blushed tomatoes and herbs has been a real hit. Give it a try next time you’re in the restaurant – we think you’re very likely to fall on the ‘love’ side of the fence!