Saturday, 13 December 2008

Black pudding

Last night was a crazy beer, scrabble and chess extravaganza. As such, a hearty breakfast was required. I was staying at my friends house last night, and he was lucky enough to have been given some top quality black pudding from Scotland, via Lancashire. Its a long story and I won't bore you with the details.

For those of you that don't know what black pudding is, its a sausage made from animal blood so sometimes better known as blood sausage. There are many variations throughout the world, the best of which is undoubtably of British origin (that is my very unbiased opinion). It seems that the Scots in particular make a good black pudding. They are traditionally part of the full English breakfast, a truly artery blocking meal.

We skipped the majority of the breakfast and just went for the pudding with a bit of toast, and what a treat it was! The sausage was juicy, yet without being greasy, and also had a fry crumbly texture at the same time. The perfect accompaniment to a hangover... And a good dollop of brown sauce (HP obviously).

For those of you put off by the idea of blood sausage, not the most appetising of names admittedly, I urge you to give it a try. Best go for some quality butchers sausage for your first taste, as the ones found in a greasy spoon will most likely put you off it for good if you are uninitiated into the black pudding circle.

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1 comment:

KittyMeow said...

I tried the Scottish black pudding a few weeks ago for the first time. I am Hungarian and therefore more familiar with our version of the sausage. We use rice instead of barley as a filler. This does make quite a difference to the taste of it. I think the Hungarian ones I have tried have been much stronger in the 'blood' taste and more spicy. But the Scottish was yum nonetheless :-D