Proof of the pudding

While the idea of eating ‘blood sausage’ might not entice every consumer, an Irish supplier hopes to put black pudding on the menu in Australia.

It wasn’t long ago that black pudding, which has traditionally been eaten as part of a full English breakfast, started gaining traction in health and wellness circles due to its high quantities of iron, potassium, calcium, and magnesium.

Black pudding is a type of blood sausage that is most commonly eaten in the UK, Ireland, and other parts of Europe, and it is generally made of pork fat or beef suet, pork blood, and oatmeal.

Similar blood-based sausage products are served elsewhere in the world, with French ‘boudin noir’ and Spanish ‘morcilla’ being two well-known examples.

Although it’s not your classic superfood, it has been promoted overseas as a healthier alternative to bacon and traditional sausages.

While the product has never really gained mainstream traction in Australia, Irish company Clonakilty is hoping to change all that, and it is making progress, thanks to the introduction of its ‘Blackpudding’ into Woolworths and IGA stores.

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