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There's more to black pudding than a fry-up

Rachel Allen


It works for breakfast, lunch and dinner and is one of my favourite traditional Irish foods, says Rachel Allen, who has some delicious black pudding recipes to try

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Rachel Allen's eek and potato soup with black pudding. Photo: Tony Gavin

Rachel Allen's eek and potato soup with black pudding. Photo: Tony Gavin

Rhubarb

Rhubarb

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Rachel Allen's eek and potato soup with black pudding. Photo: Tony Gavin

Black pudding is an integral part of the classic Irish fry-up, and one of our traditional foods, but sadly, it is often confined to breakfast time. It is delicious when paired with apples, potatoes, and even rhubarb and works a treat in a multitude of different dishes.

It's made from pigs' blood, with some spices, fat and a cereal such as pinhead oats, and is one of many different blood sausages from around the world, from Africa to Asia, through the Americas and across Europe, too.