Black pud

old tree man · Fri Feb 01, 2008 3:02 pm

I braved the weather today and went to our local butcher who deals only with local produce, when you go in to the shop you see them prepare the meat in the shop in front of you, and i bought fresh black pudding oh wow i'm just biting into a sandwich now, a real tast of local heavan,

Russ

Shirley · Post: # 83068Post **Shirley** » Sun Feb 03, 2008 9:06 am

Mmmm I LOVE black pudding! Sounds like a good butcher

Russian Doll · Sun Feb 03, 2008 9:09 am

ohhhhhhhhhhhhhh my mum always used to cook that xmas day with breakfast

snapdragon · Sun Feb 03, 2008 6:23 pm

As I originate from the Bury area of Lancashire I shall have to say that Bury black puddings are best

but I have a Wiltshire butcher now, and his aren't half bad either -

and his sausages are superb - not a pretty village, but we got a damm good butcher, a castle, and a bus route - what more could I need?

camillitech · Sun Feb 03, 2008 8:01 pm

MMMMMMMMMMMM

Black Pudding, we had the award winning 'Stornoway' black pudding for breakfast and there's another lovely one that comes from a butcher in Aultbea but my favourite is the one that my friends mum makes using all the natural bits from a sheep

and the best thing I've ever eaten with black pud has been scallops, YUM YUM

Cheers, Paul

Thurston Garden · Sat Feb 09, 2008 1:01 pm

We both love BP but despair at not being allowed the blood back from the abattoir when the do our pigs.

I do have some slices in the freezer from when we had a wee butchers van pass the house every Sat. Am away to take out some slices, some of our own bacon and sausages for breakfast tomorrow!

mrsflibble · Sat Feb 09, 2008 1:51 pm

I can't stand black pudding. not because of what's in it 'cos I'm not really squeamish about food... just the taste.

Eigon · Post: # 83945Post **Eigon** » Sun Feb 10, 2008 12:54 pm

Mmm, Bury black puddings - I remember a market stall that had a sign up "Puddings Queue Here" which always made us laugh, because my dad's favourite clean abuse (usually at other motorists) was "Puddings!"

QuakerBear · Mon Feb 11, 2008 12:41 pm

Being a newbie to such food (see my posts on offal). I have a few questions.

1. How do you cook it?
2. What does it taste like?
3. Are the white chunks fat, and isn't that abit chewy?

Thanks

mrsflibble · Mon Feb 11, 2008 12:46 pm

THE WHITE CHUNKS DISSOLVE AND DO ADD A NICE MOISTNESS TO THE SAUSAGE, uh oh, sorry. wasn't shouting!!!
it tastes like a very spicy yet slightly powdery sausage
you cook it in a frying pan. it starts off a dark reddy brown, you peel the outer cover off, (unless it's got an edible one), slice into rounds and fry until black. it's not burnt, it's a chemical reaction of the blood and the heat.

QuakerBear · Mon Feb 11, 2008 12:48 pm

Thank you, this might form the basis of my next foray into the world of offal.