Bloody lovely!

 Hello Dear Reader!

If you are from foreign climes, you may be thinking……what the heck is that? It’s a black pudding or a blood sausage. Eaten, here in the UK as part of the full monty from breakfast. The likes of Heston Bloomin’ heck have been using this with fancy food such as scallops, but with my mother hailing from Derbyshire……I grew up eating this as the main part of my meal. I still love it. They cost around £1.50 for the whole sausage, you peel off the cover (unless you’ve got the genuine cooked in guts version) and grill it or fry it. That’s it! Serve it with what you like. Don’t add any starches such as spuds as the blood is soaked up by starch, with spices and lumps of fat added and that’s it!

 I served ours with a few lardons, salad, dressing and a dollop of hummus. The lighting has made it look very black and the outside is always a bit crispy as that’s the way we like it! We’ve saved half of it for another day. So 75p worth of Black pudding, some salad and a few lardons have made a very special supper. Bloody lovely!

I’m sure a few of you will turn your nose up at the humble blood sausage but here’s my theory. If you are going to eat an animal, eat it all, don’t waste any! Not even the blood. As ever, over to you dear reader…………what unusual food, that some people might find just too peasantish, do you really enjoy>

Until tomorrow,

Love Froogs xxx

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24 thoughts on “Bloody lovely!

  1. Although I am a strict vegetarian and have been since I was 18 (bloody years!) I do actually agree with your sentiment of not wasting any of the animal. If it's got to be killed then don't let it be wasted.

    A lot of my meat eating friends are surprised when I say I can see the sense of eating road kill as well….the animal lived a natural free life, died quickly (hopefully) so if it's fresh and hygienic enough for a meat eater to chomp on it, I see that as acceptable.

    As for peasant-ish food….do baked beans count? We enjoy a hearty supper fairly often of Boston Beans on toast…basically a fried onion in curry powder add in the beans with a small handful of sultanas and flaked almonds (or we just use any nuts we might have), a twist of ground black pepper and heat for 5 minutes. Serve on thick crusts of buttered toast. Lovely.

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  2. I still live in Derbyshire and I love black pudding.
    I get it from the butchers when it's still warm on a Saturday morning and he slices it and puts salt on it.
    I eat it when I walk into town.
    Yummy.
    Great as part of a full English on a Sunday.

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  3. Oh I love “boudin noir” (that's the name in French)!
    It really is a winter comfort food, we eat it with apple slices sautéed in butter and mashed potatoes.
    Even if some people can find it gross, it's very good for your health because it is full of very high quality iron !

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  4. I LOVE black pud but then I'm from Manchester Was only reminiscing with DH yesterday about tripe and cows heel Yum Yum Yum and meat and tata pie . Cant get these lovely foods where I live now,and most tripe shops are shut even in Lancashire Tripe with sliced tomatoes vinegar salt and pepper,its better then smoked salmon and caviar

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  5. Black pudding is eaten regularly in Scotland, possibly the most famous being the 'Stornoway' Black Pudding. There are butchers on the Western Isles who ship it abroad. Lovely with bacon & eggs but sometimes stuffed inside chicken breasts and wrapped in bacon. Yum!

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  6. We used to call it black pudding and we ate it for breakfast sometimes and I used to really like it. I also liked haslet, and brawn (which my mum also used to make by boiling up pigs heads and trotters and was nicer by far than the artificial bright pink stuff). All of them are made of bits and pieces really. My dad used to eat tripe and onions but the rest of us refused to touch that. We also reguarly ate liver and kidney. I come from London though as did all my parents and grandparents. You just ate that kind of stuff then. Why do northeners think so many things are just done or eaten in the north?! (And vice versa I'm sure -Not wishing to start a civil war here you understand!)My mum was quite a 'hands on' sort of cook.

    I am now a very strict vegetarian so don't eat any of it anymore. I was quite a carnivore but I always loved my veggies too and as well as eating all the above, we ate vegetarian meals several times a week too – my mum was on a very strict budget.

    I agree with 'I want a simpler life' too, so I won't repeat what she says.

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  7. My family is French canadian now living in the US. As a child, Mom would often fry up some boudin noir alongside some pork sausages and serve them with a side of home fried potatoes (cooked with onions in bacon fat), and apple sauce. Yum!

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  8. Joto, I too live near Bury. My friend's uncle, Uncle Dick, made the black puddings that Rick Stein raves about. Unfortunately, Uncle Dick (or R.S.Ireland) is no longer with us, but the firm and recipe live on. Tripe is still available in my home town, but only from 'proper' fish and chip shops. We used to have a tripe dresser on our local market, but when she passed away, still dressing tripe in her 80's, that was it for the local stuff. Don't know where Anthony at the chippie gets his tripe from, I'm sure he'd tell me if I asked. However, I'm sure Bury Market will have both tripe and lots of black pudding. Before you ask, no, I don't eat black pudding as they put barley in it and I am hideously intolerant of barley. Husband loves it though!

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  9. Oh I love black pudding – or as Muriel says 'boudin noir'.

    It is a little softer than the UK version – sometimes a little difficult to crisp up, and doesn't have little pieces of white fat in it – but delicious nevertheless.

    Here in Limousin, there is a version with chestnut which is my very favourite.

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  10. The best black pudding is from Stornoway, it's meant to be the orginal place where it came from, though I've no idea if this is actually true. I'm going to get shot down in flames for this, but the Bury black pudding and any other ones for that matter really are the poor relations…. and yes, I am Scottish, but my decision is purely taste related lol x

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  11. Never tried black pudding, but I'm sure I'll like it as I'm pretty adventurous when if comes to food. As for peasantish food… I've recently started making “nukazuke” Japanese pickles. You bury cucumbers, carrots, radishes, etc in a bed of wet, salted and fermented rice bran. It has a bit of tangy flavor which I love. As long as you keep adding salt occasionally and mix it daily, the pickling “bed” lasts indefinitely.

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  12. we always had black pudding when i was a kid although my girls refused to touch .it. When we are in scotland we will often have white puddings (mealy puddings) these are oatmeal,fat and onion. they taste lovely. I will often make skirlie to go with a roast chicken. Skirlie is an oatmeal and onion stuffing. when we go to Scotland I stock up on oatmeal as it is harder to get down here. oatmeal is a fantastic way of bulking out meals very cheaply. I love adding oatmeal to soups to make them rich and hearty. yum.x

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  13. From your description it sounds like Black Pudding is a savoury version of a blood sausage made in some parts of my home country and which I loved as a child.

    A few of my oncles and aunts had pigs and when they killed them they made all sorts of lovely things including the sweet blood sausages which you simply slice and eat or you could cook them for a few minutes in a hot dry pan, my favourite part of the sausage was when it burst and it got all crispy. It was yummy but many people thought it was disgusting.

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  14. While we don't eat blood (for religious reasons) we do use EVERY bit of the animal we can. Everything here gets used in one way or another.
    We have a dish here called Osban, which I guess is something like Haggis… stomach stuffed with lungs, heart, liver, mince, intestines, even the oesophogus (sp!) is cut up and used.

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  15. I'm vegetarian too, but Lovely Hubby has the occasional bit of Black Pudding.

    I agree completely when you say you should eat every bit of the animal, if it has lived a good life, had a humane death, you can only do it justice by using every last little bit of it.

    “You can use every bit of the pig except it's squeak.”

    As someone else said this is a meal we would have had, but I would have had poached egg on mine.

    Sue xx

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  16. My hubby loves tripe and onions which I braise in milk and serve with lovely buttery mash which soaks up all the tripy oniony sauce. He likes very plain foods whereas I love spicy foods so i make a lovely chile on nights he has tripe!Heaven for both of us. Regards.

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  17. Forget turning my nose up at Black Pudding – a bigger problem are all those fancy hotels that DON'T know how to cook it and serve it up raw for breakfast. I don't know how many times I have complained. They think it is perfectly all-right to just stick it under the hot lights on the buffet table and let those warm it through. Disgusting and a waste of good black pudding. (I travel a lot for work.)

    If any of your readers are in/visiting Scotland, there is a very good butcher in Dunfermline who makes and sells a lovely black pudding. Excellent haggis, too. I put in an order any time a member of the clan comes down this way to visit.

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  18. down under in nz we take black pudding camping with us for a special breakfast treat with bacon and eggs. its a little bit pricey and not as easy to come by here so it is a treat.

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  19. Standard dinner in my younger days, Cumberland sausage and black pudding, made by the local butcher, with mashed potaoes and a fried egg. It was also extensively used in tattie pot.
    Haven't seen old-fashioned black pudding for a long time, it all seem to be the blood sausage type now.

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