[1] Commercial recipes include beef suet, oatmeal, onion and animal blood, in sausage casings made from cellulose or intestines.

[2] An application for protected geographical indication status came about after the food was threatened by "impostor puddings" labelled as Stornoway, but made outside of the Western Isles.

[5] The government's application on behalf of the sausagemakers' association explained:[1] 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.

The meaty flavour is moist, rich, full, savoury, well seasoned—but not spicy—with a non-greasy, pleasant mouth-feel and clean after taste.