Embrace Scottish Tradition with Homemade Black Pudding

Introduction to Scottish Black Pudding

Scottish Black Pudding, also known as "blood pudding," is a quintessential Scottish delicacy with a rich history and unique flavor. Despite its name and main ingredient—blood—black pudding is a beloved dish enjoyed for its savory taste and hearty texture. In this blog post, we'll delve into the origins of Scottish Black Pudding, explore the key ingredients used, and provide you with a step-by-step recipe to create your own at home.

History of Scottish Black Pudding

Black pudding has ancient origins, with variations of blood sausages being made across Europe for centuries. In Scotland, black pudding became popular as a way to make use of every part of an animal during butchery, ensuring nothing went to waste. The pudding was traditionally made using pig's blood, oatmeal, suet (beef or pork fat), and seasonings.

Over time, Scottish Black Pudding evolved into a staple of Scottish cuisine, often enjoyed as part of a hearty breakfast or incorporated into various dishes for added depth and flavor. Today, it remains a beloved and iconic dish that reflects Scotland's culinary heritage.

Key Ingredients in Scottish Black Pudding

The ingredients used in Scottish Black Pudding contribute to its distinctive taste and texture. Here are the key components you'll need:

Blood: Traditionally pig's blood is used, giving the pudding its dark color and earthy flavor.

Oatmeal: Adds texture and body to the pudding, helping to bind the ingredients together.

Suet: Beef or pork fat that enriches the pudding and provides a creamy consistency.

Onion: Finely chopped onion enhances the flavor and complements the richness of the blood and oatmeal.

Seasonings: Salt, pepper, and spices like mace, nutmeg, or allspice are used to season the pudding.

Homemade Scottish Black Pudding Recipe


500g fresh pig's blood (available from specialty butchers)

200g oatmeal (medium or coarse)

200g beef or pork suet, finely chopped

1 large onion, finely chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground mace or nutmeg

Hog casings (for stuffing, optional)


Prepare the Ingredients:

In a large mixing bowl, combine the pig's blood, oatmeal, suet, chopped onion, salt, pepper, and mace or nutmeg. Mix thoroughly until well combined.

Cook the Mixture:

Heat a large saucepan or skillet over medium heat. Add the blood and oatmeal mixture.

Cook gently, stirring continuously, for about 10-15 minutes until the mixture thickens and becomes cohesive. The oatmeal should absorb the blood and suet, creating a thick pudding-like consistency.

Stuff the Pudding (Optional):

If using hog casings, carefully fill them with the cooked black pudding mixture, tying off the ends to create individual sausages.

Cook the Black Pudding:

To cook the pudding, you can either boil, steam, or fry it. If using casings, boil the pudding in water for about 20-30 minutes until firm and cooked through.

Alternatively, slice the pudding into rounds and fry in a skillet with a little oil until crispy and golden on both sides.

Serve and Enjoy:

Scottish Black Pudding can be enjoyed hot or cold. Serve as part of a traditional Scottish breakfast alongside eggs, sausage, and beans, or incorporate it into savory dishes for added depth of flavor.

Share the Tradition of Scottish Black Pudding

Now that you have the recipe for Scottish Black Pudding, embrace the rich culinary heritage of Scotland by making this traditional dish at home. Whether you enjoy it for breakfast, lunch, or dinner, Scottish Black Pudding is sure to impress with its robust flavor and historical significance.

Share your homemade Scottish Black Pudding creations with us! Tag us on social media using #ScottishBlackPudding and #TraditionalScottishCuisine to showcase your delicious culinary endeavors.

We hope you enjoy making and savoring Scottish Black Pudding as much as we do. Happy cooking, and may your kitchen be filled with the savory aroma of this iconic Scottish dish!