Black Pudding

People—not just the Irish—have been eating blood puddings for centuries, in cultures all around the world. No Irish fry is truly complete without at least a slice of black and a slice of white pudding. And it’s not just for breakfast anymore. Talented Irish chefs have found ways to incorporate it into salads and main dishes. Black pudding recipes vary wildly throughout Ireland; some include barley, breadcrumbs, and flour, but oatmeal is the old-fashioned thickener. Be sure it’s steel-cut or