Black pudding is a sausage product, the main ingredients of which are groats, blood and offal.

It is a popular product of Slovak, Hungarian and German cuisine.

Other popular names for black pudding are kiszka, kaszok and in Silesian krupniok.

Black pudding interesting facts

1. On May 1, Kashanka Day is celebrated.

2. The first mentions of consuming black pudding in Poland date back to the 17th century.

3. At the turn of the 20th and 21st centuries, black pudding was treated as a lower-quality sausage with low nutritional value. Most Poles were ashamed to admit that they were eating it. Now it is back in favor again. More and more often it is included in the group of superfoods (food product having a beneficial effect on human health).

4. In June 2016, Krupnioki śląskie (Silesian blood sausage) received the Protected Geographical Indication certificate.

5. Black pudding, thanks to the content of buckwheat, has a lot of fiber.

6. It is a good source of potassium, protein, calcium, magnesium, iron and zinc.

Added: Mati

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Black pudding questions and answers

How is eating black pudding perceived in the world?

There are many dishes in the world that taste delicious, but it’s better not to know their ingredients. Lots of people are put off by adding blood to it.

Answer: Mati

Why is blood added to black pudding?

Adding blood improves the nutritional properties of black pudding. It contains a lot of iron, protein and vitamin C.

Answer: Mati

What kind of groats is added to black pudding?

Buckwheat or barley groats are used to make black pudding.

Answer: Mati

How to make white pudding?

White pudding is made similar to the traditional one with the difference that we do not add blood to it.

Answer: Mati

Who shouldn’t eat black pudding?

Black pudding contains large amounts of purine (organic compounds that convert into uric acid), so it can harm a person suffering from gout. Another group of people who must watch out for it are pregnant women (due to the high content of vitamin A).

Answer: Mati

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