Black Pudding
Black Pudding, I know its not everybody’s cup of tea but does anybody else like it ? Here is my recipe for a great Black Pudding breakfast hash, it’s a mix of fried onion, Black Pudding and beaten eggs, seasoned and eaten with some fresh crusty bread. Much
better than Caviar.
Unfortunately Sam does not like Black Pudding, which means I only get it when I have been good. In a good year I have it 2 or 3 times.
Does anybody else like Black Pudding ?
Comments
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RB at His best, nice one Micky Boy
. I adore Black Pudding, I can eat it raw or fried-excellent food of the Gods. Like Richie did-I limit myself to a few times a year. Then I have a complete blow out
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Bury is the home of a proper black pudding ...... none of this fried stuff in a sausage
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Not really sure what a proper black pudding is? Such puddings were being made right across the British Isles prior to the Romans arriving. Lots of historical references to support this exist.
There are regional variations of recipes and even ones in traditional Spanish cuisine but I must admit to quite enjoying those from Lancashire too.
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This thread doesn't sound very kosher.
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In a wonderful shaped circle of gorgeousness
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Would you send me some black pudding seeds scoutman?
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Best Black Pudding in my experience was from the Ginger Pig butchers / deli in Thornton Le Dale, near Pickering.
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Being born and bred in Lancashire, I have to agree with MM wholeheartedly and it's nice to see Black Pudding on so many menus nowadays. I read it's status has now been upgraded to a 'super food' which those of us from 'up north' would say was never in doubt!
If your ever near Bury, have a look in the market. Look for the stall which has queues
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Chadwicks stall on Bury market is always our first port of calling when stopping at Burrs Country Park CC site
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Black pudding is made all over Europe. There are festivals, competitions and awards. The best I’ve had (of the many tried) was from a little butcher in Bellshill, Glasgow. Their pudding and sausages won many awards in Europe. One of the nicest dishes is Scallops on Black pudding, and the best version of it was at the pub in Mallaig.
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As a butchers son I know that it is little more than blood, but it still tastes good. My wife will not touch it although she has never tried any, put off by knowing the content and seeing it made on an episode of Taggart.
I am afraid it is one of those things that divides us, but if you are eating the cow then it makes sense not to waste bits even if it is only the blood. I can forgive the vegetarians though.
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As a kid I can remember the pig kill. A big day with slaughter, scraping and butchering, Nothing wasted and the blood with oatmeal etc being turned into black pudding. The liver and belly pork, onions and bread made into faggots and oven baked. The hams and chops, salted into bacon and hams., They would then hang in the larder and carved into slices as required. Any leftovers were coarsely minced and spiced into sausages. Nothing wasted. As there were no refrigerators other people from the village would buy some of the extra.Much more mature meat in those days and free range with proper taste.
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“Much more mature meat in those days and free range with proper taste.”
Bacon certainly isn’t like it was. All I seem to end up with is a pan full of water. Even when it’s dissipated the bacon doesn’t sizzle like it used to. I remember being attacked by it, spitting as it cooked. Maybe it’s my taste buds but there’s very little flavour nowadays.
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Yes, I too remember the likes. The day the local boar arrived to service the sows, the piglets being born, the fattening up and the slaughter day. A big fire was lit over which the carcass was singed, the blood collected then the butchery began. My parents, as did several families in our village, had a part share in a pig or pigs. It, the pig, had a reasonably happy life in my opinion doing what pigs do and we were rewarded with the most delicious meats, the likes of which are difficult to enjoy in these days of ’factory’ farming. This was all part of our village life!
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Just remembered, that Savoury Duck, a Northern thing, but that made by our traditional Lincolnshire butcher was the best and something I’ve never had since my childhood. I was sent up to the butcher’s with a dish to collect this delicacy and wow, was it tasty. As the saying goes ‘everything but the squeak was used’!
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Can remember my mother making it when we killed the pig about this time each year. Blood mixed with oatmeal and spices. Delicious fried. Likewise sausages made from the scrap meat. Salting the hams and bacon was quite a job and they hung in the larder with a slice cut off when it was wanted. animals were much older than the forced fed of today with the meat firmer and much tastier.
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Crikey, the start of this thread is a blast from the past
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