Stornoway black pudding

In today's world, Stornoway black pudding is a topic that has captured the attention of millions of people around the world. Whether due to its historical relevance, its impact on current society, or its influence on popular culture, Stornoway black pudding is a phenomenon that has generated debate, admiration and controversy. In this article, we will explore the different facets of Stornoway black pudding, analyzing its importance in different areas and examining how it has evolved over time. From its appearance on the public scene to its multiple interpretations, Stornoway black pudding is a topic that leaves no one indifferent, and its relevance remains palpable today.

Stornoway black pudding
Cross-section of a Stornoway black pudding
TypeSausage
Place of originScotland
Region or stateOuter Hebrides
Associated cuisineScottish
Main ingredientsSuet, oatmeal, onion, animal blood

Stornoway black pudding is a type of black pudding (Scottish Gaelic: marag-dhubh) made in the Western Isles of Scotland.[1] Commercial recipes include beef suet, oatmeal, onion and animal blood, in sausage casings made from cellulose or intestines.[1] Jeremy Lee described it as "arguably the best sausage made in the UK".[2]

Protected geographical indication

An application for protected geographical indication status came about after the food was threatened by "impostor puddings" labelled as Stornoway, but made outside of the Western Isles.[3] The application was made in January 2009,[4] and protected status was granted in May 2013.[5]

The government's application on behalf of the sausagemakers' association explained:[1]

They are moist and firm in texture, with discernible, yet small, fat particulates. The Scottish oatmeal used in Stornoway Black Puddings is responsible for its good, rough texture. Stornoway Black Puddings may be cooked in, or out of the skin, they maintain their shape well throughout the cooking process. Once cooked, they appear almost black and break apart very easily when cut, yet do not significantly crumble. The meaty flavour is moist, rich, full, savoury, well seasoned—but not spicy—with a non-greasy, pleasant mouth-feel and clean after taste.

See also

References

  1. ^ a b c "Application to register the name 'Stornoway Black Pudding' as a Protected Geographical Indication (PGI) under the EU protected food name scheme". The Scottish Government. 8 December 2010. Archived from the original on 12 February 2012. Retrieved 4 September 2020.
  2. ^ Lee, Jeremy (2 November 2010). "Jeremy Lee's favourite sausages". The Guardian. Retrieved 4 September 2020.
  3. ^ "Bid to batter 'impostor puddings'". BBC News. 3 September 2009. Retrieved 23 November 2012.
  4. ^ "Black pudding bid served to EU". BBC News. 20 January 2009. Retrieved 23 November 2012.
  5. ^ "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 11 December 2013.