Once the ingredients are mixed, the next step is stuffing the sausage. Traditionally, black pudding is encased in natural hog intestines, a practice that might surprise some. These casings aren’t just for black pudding—they’re also used in many other types of sausage. Their durable yet permeable structure helps the pudding hold its shape while cooking, showcasing the ingenuity of traditional food preservation methods.
A Dish with Ancient Roots
Black pudding has a long history, dating back to ancient times when it was a practical way to use every part of an animal and minimize waste. Over centuries, different cultures adapted the recipe using local ingredients, leading to the wide variety of blood sausages found today.
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