Black Pudding (also known as “Drisheen”), is the equivalent of French boudin noir. Consumed by millions of Irish people every day, this sausage is a staple of Anglo-Saxon gastronomy (it’s also eaten in England and Scotland). A must-try with an Irish Breakfast, as this is the main occasion for eating Black Pudding!
The history of Irish black pudding, also known as “black pudding”, is deeply rooted in Irish culinary tradition and goes back many centuries.
Its origins date back to antiquity. It was an efficient way of using all the parts of a slaughtered animal, in a spirit of conservation and maximum use of available resources.
Black pudding was a way of preserving pig’s blood and fat, which would otherwise have spoiled. Combining them with oats, onions and spices produced a product that could be stored for longer.
Moreover, in traditional Irish agrarian society, pig slaughtering was an important seasonal event. Black pudding was often made on these occasions, serving as a means of preserving meat over the winter months.
Over the centuries, the recipe for black pudding has evolved and adapted to local tastes and the availability of ingredients. Each region in Ireland has developed its own variations of the pudding, with differences in spices and proportions of ingredients.
Black pudding has become a symbol of rustic Irish cooking and a reminder of Ireland’s agricultural roots. It is closely linked to the image of the traditional Irish breakfast.
Today, black pudding is appreciated not only for its traditional roots, but also for its versatility in the kitchen. It has found its place on modern menus, from hearty breakfasts to innovative gourmet dishes.
Black pudding
We’ll grant you: Black Pudding can be pretty off-putting, especially when you’re not used to eating salty food in the morning.
But believe us: if millions of Irish people eat it every day, it’s for a reason!
In fact, behind this unattractive exterior lies a little gustatory marvel! Irish Black Pudding is indeed a little concentrate of flavor, which is very pleasant to taste, even in the early hours of the morning.
A purely Irish artisanal product, black pudding is produced mainly in the small Irish town of Clonakilty. It has a reputation for excellence in blood sausage making, and is clearly THE most popular brand with the Irish (who love to eat their local produce, and place great importance on it!).
Before going into detail, it’s important to know that Black Pudding differs from other European black puddings: Irish black pudding has its own distinct characteristics, particularly in terms of texture and seasoning.
Generally speaking, Irish black pudding is made from meat, blood, kidney fat, sweet potato, barley, oat flour and bread. It’s all seasoned with spices, salt and pepper, and usually served as part of a hearty, solid breakfast (the traditional “Irish breakfast”) of sausages, bacon, porridge, beans, eggs, and white pudding pan-fried in slices (an equally delicious white pudding also produced in Clonakilty!).
It is most often appreciated for its fragrant, slightly salty taste. Cut into thin slices, it is usually pan-roasted, then served hot as a complement to breakfast. For the more impatient, it can also be eaten raw: the texture changes, but the taste is no less delicious! But beware, tasting can be more difficult for those who are not used to it.
On the price side, expect to pay over €6 for a good black pudding, authentic and homemade. A purely local product, you can find it on the Internet, in specialist stores, or simply by visiting most food supermarkets in Ireland. Let’s face it: black pudding is a must-have everyday product. So it’s impossible not to find one in Ireland!
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