Stornoway black pudding has been called “the best sausage made in the UK” and one of the finest blood puddings the world has to offer.

They are moist and firm in texture, with discernible, yet small, fat particulates. The Scottish oatmeal used in Stornoway Black Puddings is responsible for its good, rough texture. Stornoway Black Puddings may be cooked in, or out of the skin, they maintain their shape well throughout the cooking process. Once cooked, they appear almost black and break apart very easily when cut, yet do not significantly crumble. The meaty flavour is moist, rich, full, savoury, well seasoned—but not spicy—with a non-greasy, pleasant mouth and clean after taste feel.