Black pudding

Lysander

Lysander

Lysander

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Yet another thrilling office conversation gets translated into a thread. What are your thoughts on the stuff? I love it but some people can't stand the idea of how it's made.

The only thing I won't eat because of how it's made is fois gras. Don't like the taste and can't stand the thought of how it got on the plate.
 
Black Pudding is lovely and such a great thing to use in modern cookery. I also love Blood Sausages which are kind of the same thing. Fois gras is just wonderful and I tend to ignore where it comes from.
 
Black pudding and foie gras are both disgusting. BP for the taste and FG for the idea.

Whoever said blood sausage is nice as well as BP is right - if they like BP they like blood sausage, as they're the same thing.

White pudding is the daddy. Black pudding without congealed blood.
 
I ate this stuff when I went camping a few years ago. I thought it was really nice with bacon, sausages, etc. I don't eat it at home, but it's good to take camping.
 
Wouldn't eat it on its own but it goes nicely in a breakfast roll. Couple bits of bacon, egg, BP, sausages and half a litre of cooking oil. Mmmm..
 
Absolutely love the stuff, have two full puddings in the freezer. We get ours brought down by family from Scotland from a butcher. The supermarket stuff is junk in comparison.

I alos love white pudding, yummy.
 
Tried some for the first time a couple of weeks ago. Thought it was quite nice but wouldn't rush out and buy more. It's one of those things that I could take or leave and not be bothered about.
 
I like it if it's decent.

I was first introduced to it when I used to go to Ireland fishing with my Dad as a kid. The B&B we used to go to did amazing full Irish breakfasts with both black and white puddings.
 
squiffy said:
Pigs blood that's been boiled down to a paste.
Click to expand...
Actually, it is cooked along with a filler (oats or whatever) to a point where it congeals when it cools.

It is literally a big blood clot.
 
I love black pudding and most kinds of offal.
Which is why its a real pain the butchers aren't greatly equipped with either round here.

I really want a nice black pudding about now actually.
It's blood cooked with cereal and sometimes pearl barley and back fat too, then it's put into some form of intestines and made into sausages and boiled, lovely.
 
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good proper irish or scottish black pudding is amazing, you can keep your english crap though absolutly aweful stuff
 
I had it for the first time a few days ago, at a pub restaurant for a starter.

I'm glad I've tried it but I don't think I'll ever have it again. The flavour of it was just a bit weird and not entirely nice. The problem is that it's a new flavour and I think we are naturally predisposed to see that as a bad flavour. I had it in the style of a big sausage but it might taste better when sliced and fried.
 
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