Haggis is a savoury pudding containing sheep's pluck, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".
A blood sausage also known as a blutwurst sausage, is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Stornoway is the main town, and by far the largest, of the Outer Hebrides, and the capital of Lewis and Harris in Scotland.
Cumberland sausage is a pork sausage that originated in the historic county of Cumberland, England, ceremonially part of Cumbria. It is traditionally very long, up to 50 centimetres, and sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved lengths.
A blaa, or Waterford Blaa, is a doughy, white bread bun (roll) speciality, particularly associated with Waterford, Ireland. It is currently made in Waterford and South County Kilkenny.
White pudding, oatmeal pudding or mealy pudding is a meat dish popular in Great Britain and Ireland.
Thuringian sausage, or Thüringer Bratwurst in German, is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law.
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
A full breakfast or fry-up is a substantial cooked breakfast meal often served in Great Britain and Ireland. Depending on the region, it may also be referred to as a full English, a full Irish, full Scottish, full Welsh or Ulster fry. The fried breakfast became popular in Great Britain and Ireland during the Victorian era, while the term "full breakfast" doesn't appear, a breakfast of "fried ham and eggs" is in Isabella Beeton's Book of Household Management (1861).
Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire.
There are many geographically indicated foods of the United Kingdom. In British cuisine, there is a custom of naming foodstuffs with reference to their place of origin. However, there are other reasons for this practice; Scotch egg, which was invented in London and Dover sole which indicates where they were landed, for example.
Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage.
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well as in standard cuisine.
Slátur is an Icelandic food made from the innards of sheep. There are two types of slátur; blóðmör (Icelandic) or "blood pudding" and lifrarpylsa. The first is similar to Irish and British black pudding, although it does not contain the spices used in British and Irish cuisine. They are also much smoother in texture.
Timoleague Brown Pudding is a variety of brown pudding which was granted Protected Geographical Indication status under European Union law in 1999. In 2012 the sole producer of the pudding Staunton Foods decided to stop using the PGI designation because they felt it wasn't of huge benefit to their business.
Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.
Sneem Black Pudding is a variety of black pudding produced in Sneem, County Kerry, Ireland.
