Stornoway Black Pudding

Defra have found the application to meet the relevant criteria specified under Council Regulation(EC) No. 510/2006, and will shortly be arranging for the application to be submitted to the European Commission.
In compliance with Article 5.5 of Council Regulation (EC) No. 510/2006 we are required to inform interested parties within the UK of this decision, and to provide a final opportunity for them to comment.

Should you wish to make any comments do so by 27 April 2011 to
Funda Lancaster
Quality Foods and Alcohol Policy
Food Policy Unit

While, according to tradition and heritage, there is some individual variation in the recipes used, the percentages of ingredients used in a Stornoway Black Pudding must fall within the following ranges:
ï‚· Beef suet – minimum 37% to a maximum of 50%
ï‚· Oatmeal – minimum 16% to a maximum of 20%
ï‚· Onion – minimum 15% to a maximum of 18%
ï‚· Sheep or cow or pig”Ÿs blood – minimum 12% to a maximum of 26%
ï‚· Water – where dried blood is used
ï‚· Salt – minimum 0.6% to a maximum of 2%
ï‚· Pepper – minimum 0.4% to a maximum of 2%

The sausage mixture is fed into synthetic skins. The skins are made from cellulose which is an organic compound produced for industrial use. Synthetic casings are used for the production of Stornoway Black Pudding, due to large volumes required for commercial manufacture. however, natural casings may also be used in small scale production and subject to availability of animal intestines (sheep, cow, pig).

No other seasonings are permitted and Stornoway Black Puddings must be free from artificial colours, flavours, bulking agents and preservatives.