Black Pudding. Food heaven or food hell?

Having just eaten 2 pieces made by our great local butcher, I vote heaven.

1 piece with HP sauce

1piece with apple chutney.

Both in lightly toasted white baps.

Num num!

Heaven.

Tiz da shizzle. I had some (with sausage and brown sauce) on a floury bap this morning.

don’t forget white pudden and red pudden (maybe Scotland only)

Big fan of it.

I loves it!

Mmm morcilla. In all of its glorious varieties: rice, onion, squash…

Not so sure on it’s own but when, at the end of a particularly good fry up, you’ve got that liqour of tomamto juice, bean juice, bacon and sausage fat, brown sauce, mushroom leachate and egg yolk to mop up with buttery toast a few crumbs of black pudding in the mix elevate the sublime to the ridiculous.

Heaven.

Just had a black pudding scotch egg…mmmm

none of it is a patch on proper boudin noir from France. Beats the crap out of british blood sausages.

The french produce theirs from fresh blood, whereas pretty much all UK black pudding is made from rehydrated blood powder.

If you havent tried boudin noir, I highly recommend it.

This is an interesting program on it, and a friend of mine (chef, James Winter) is interviewed at the end 21m50s onwards.

http://www.bbc.co.uk/programmes/b01s395f

It’s a bit ‘meh’ really. Like Marmite.

Love a good bit of black pudding, white pudding is nice as well but black pudding is teh orsumz or suttin!!

Heaven – with bacon in a baguette!

It’s a bit ‘meh’ really. Like Marmite

Agree on both counts. Can’t remember the last time I ate either.
I like black pudding, but wouldn’t call it heavenly.

Heaven
Had black pudding with scallops and roast apples recently. Scallops and black pudding nah, but with the roast apples, it was mmmmmmmmmmmmm

Integral to the fry-up!

Heaven!

The best black pudding I’ve ever tasted was from a butcher in Villefranche-de-Rouergue, France (no shit); it was in another league to any black pudding I have encountered in this fair land. It had a sort of tender sweetness to it and it really did just melt in the mouth. I think it must have been made with fresh blood as oppose to dried that most use here as it wasn’t really comparable to any of our black pudding.

I did have some very palatable stuff from Booths a while ago, think it might have been Ramsey’s perhaps, that went down a treat – nice thick slices with poached eggs on top (if you use a poaching pan then the egg moulds are the perfect size to go on top of the black pudding).

Wrong-uns, the lot of you.

Charlie Barley’s FTW

Last Sunday night, Mrs BigJohn was away so I had my favourite dinner.

Chop a bit of onion, garlic, an eating apple (cored but skin on) and a few mushrooms.

Slice black pudding and fry the lot in butter until black pudding is nice and caramelised.

Add a splosh of appropriate spirit: Calvados, Whisky, Brandy, Cachaca, whatever you’ve got. Calvados is best.

Stir in some double cream and serve with your finest double-fried chips. A vegetable too if there’s a possibility of the Mrs coming back before you’ve finished.

Black and white = Heaven

What is Red pudding?

I cant decide if I like it more when fried or just raw.

Not had the Red or the Froggy version.

Definitely heaven , a good quality one sliced thinly cold is luvly .

@stoner , we used to make a lot of handmade sausages when I was butchering back in the 70s had a few goes at Black pudding with fresh blood – always seemed far messier to work with .

none of it is a patch on proper boudin noir from France.

I’d go even further and say that boudin catalan trumps all.
Either cold as apéro/tapas or fried in a bit of olive oil with some rosemary, it is a fine thing indeed.

It had a sort of tender sweetness to it and it really did just melt in the mouth. I think it must have been made with fresh blood as oppose to dried that most use here as it wasn’t really comparable to any of our black pudding.

Sounds like the onion morcilla in Extremadura, Spain, amazing stuff.

There’s a variety I had once on Gran Canaria. Seemed to be flavoured with caraway seeds which normally I don’t care for, but flipping heck it was good. Is that Catalan? Oops, course not, that would Catalunyan. I think I tried the Catalan when we were staying near Perpignan. Mighty fine.

Both. I’ve had some dreadful stuff and some delicious stuff. Last weekend near Paris I had what was described to me as “like chorizo but made from blood”; so basically a really solid, spicy black pudding. Was lovely.

Heaven

For of the gods. A breakfast isn’t a proper breakfast without it

You need to try one of these

Jones pork pie with black pudding. Absolutely amazing!!!!!

I made some sausage rolls a while back with chopped up black pudding mixed with the sausage meat.

Very nice they were too.

Black pudding on a roll with a fried egg on top. Hmmmm

Can’t beat a blackpudding supper! Stornoway blackpudding slice for a fry up.

Heaven,

Agree though it’s far far better from a butchers/farm shop than the supermarket stuff.

downshep – Member

Charlie Barley’s FTW

If you have never had this, buy some. It takes black pudding to a new level!!

Food heaven. Mrs Wachowchow is up the duff again and was told she had a low iron count recently.
Cue, black pudding fry up every weekend till baby comes, nice.

Oh, half an English muffin, toasted, slice of burger cheese, black pudding slice (must be same size as muffin) with a poached egg on top.

Garnish with bacon.

I’ve only had it once and I was surprised how nice it was.

I try to book hotels when working away that provide black pudding for breakfast – sometimes it isn’t so great but I still enjoy.

‘Black puddings are no good to us. I want something’s flesh!’

Watson’s breakfast slice – gammon, black pudding and tomato sausagemeat all in one slab.

I wish I’d never tried it…

Have had good and bad black pudding before.

When it’s good, it’s really nice…..

BigJohn – Member
Last Sunday night, Mrs BigJohn was away so I had my favourite dinner.

Chop a bit of onion, garlic, an eating apple (cored but skin on) and a few mushrooms.

Slice black pudding and fry the lot in butter until black pudding is nice and caramelised.

Add a splosh of appropriate spirit: Calvados, Whisky, Brandy, Cachaca, whatever you’ve got. Calvados is best.

Stir in some double cream and serve with your finest double-fried chips. A vegetable too if there’s a possibility of the Mrs coming back before you’ve finished.

This sounds like a winner. Definitely something to try.

“Agree though it’s far far better from a butchers/farm shop than the supermarket stuff.”

funny that because like all shops not all butchers and farm shops make their own …. lots just buy it in and slap a silly price on.

geo cockburn of dingwall still make the best non stornoway black pud ive had.