The Origins of Black Pudding and Its Longstanding Culinary Tradition
Fat plays an equally important role in the recipe. Pork fat or suet is added to provide moisture, richness, and a satisfying mouthfeel. Without it, the pudding would be dense and dry. Grains such as oatmeal, barley, or wheat are also essential components. These grains absorb liquid, help bind the mixture together, and create the firm yet tender texture that defines a well-made black pudding. The balance between blood, fat, and grain varies by region and family tradition, shaping differences in texture and flavor.
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