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Manchester (United Kingdom)
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Food Flavour DNA
Nutritional Values
250kcal
15gProtein
20gCarbs
14gFat
1gFibre
100 gServing
* Per serving · 100 g. May vary.
Bury Black Pudding
How to order / say it
Say it
Bury Black Pudding — [BER-ee blak PUD-ing]
Order
I'd like the Bury black pudding, please.
Say locally
A blood sausage made with pork blood, oatmeal, and spices.
Why try it?
Bury black pudding is a regional delicacy that symbolizes the resourceful spirit of northern English cooking, using all parts of the animal. It's a must-try for its bold flavor and cultural history.
How it tastes
Rich, earthy, and slightly spicy, this sausage boasts a dense, compact texture. It's often fried to a crispy exterior and savored with breakfast or as part of a regional appetizer.
Origin & History — first documented: 1850
First produced in Bury, Greater Manchester in the 19th century, black pudding was created as a thrifty way to use slaughter byproducts. Its robust flavor and satisfying nature made it a staple among local workers.
Recipe
Ingredients
- 🥩 500 ml pork blood
- 🌾 180 g oatmeal
- 🥩 100 g pork fat
- 🧄 50 g onion
- 🧂 15 g salt
- 🧂 10 g black pepper
Method
- 1 Mix blood and oatmeal, fold in chopped onions.
- 2 Blend with fat, seasoning with salt and pepper.
- 3 Fill casings with mixture, securing both ends.
- 4 Simmer sausages gently until cooked.
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