Preparation



Serving.

A true delight for discerning gourmets. Salt, pepper vinegar and hot English mustard.

Yummmm

I'll have it every once in a while, I like it lightly seared in an iron pan with dijon mustard and a side of brussel sprouts.

Is the Aussie version the same recipe as our English version? Mainly pork blood and fat, mixed with a bit of oatmeal and suet.
Lovely with a full English breakfast and a mug of char.

I can feel my arteries hardening just at the thought of it

Never ate it with mustard, I'll try next time.
We traditionally eat it with lingonberry jam and perhaps some fried bacon or fried pork.

Are you serious?
I thought the picture was some kind of potato. LOL

Actual pudding:

LOL, exactly what my Italian brain was thinking.

Event though that kind of Sausage/Pork product is pretty common in the countryside around whole Italy.

And I love it.

Definition:
The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in Medieval European puddings.

Made with or without onion?

Onion doesn't have enough fat in it to include in black pudding. Although I did see an article the other day claiming that black pudding was this years new 'super' food.

Reason I asked is that onion is put in Scottish black puddings

Here in Belgium it is called "krapout" and is made without onion It is usually made in big blocks, well the ones we buy direct from the farm are, and cooked by frying, it is much softer than the UK black pudding.

It is also known as zwarte pennse here when in "sausage" form, and there is also witte pennse, which I love, made from very fine ground pork Mmmmmm

Our Oz black puddings are very much like the "lean" English puddings. I prefer the fatty ones, with cubes of white pork fat all through the mixture.

And this is really the main reason why the Colonies declared independence from the UK in 1776.


So that its people would not have to be subject to eat such monstrosities of cuisine.

I remember , as a child being amazed that our cousins in the states called custard "pudding"

We generally serve our black (or white) puddings sliced into 'rounds' and fried, for breakfast.

Yeah, the term "custard" is really the correct one. The French call it creme brulee.

OMG, Goblin, that's from the original D&D book! I thought I was the only one that remembers those three little booklets in the white box that referenced Chainmail as a gaming system when explaining itself.

English is a screwy language, thanks to the damned French (specifically, the Normans).

The nobles were the only ones that could afford large meats, and since they only spoke French as a way to give two fingers to the people they ruled, they referred to things in French.

That's why English is one of the only languages where the meat of the animal is called something different from what it came from.

Poor people could eat chickens, rabbits, and fish. So we kill chickens and eat chickens.

But only the nobles ate Deer and Cow, so we get venison and beef - English versions of French words.

[edit]

On topic, the only way I'm eating blood mixed with grain as a binder, poured into a section of gut and cooked is in a survival situation where there is no choice but to use everything available just to live.

No wonder the fore bearers got the hell off that weird Island and headed to North America.

Folks from the UK DO NOT help the stereotype that their food is horrifyingly bad.

We are not all from the UK who like sausage (a pudding is simply a particular type of sausage) Besides ...please tell how any sort of pudding is worse than a cheap wiener, a "chicken nugget" or whatever it is that most chains put in hamburger patties