Anyone enjoy a Black pudding (blood sausage)

Hey all, 

Anyone else on here enjoy a good Black pudding or its not so bloody alternative White pudding?

generally these puddings are had at breakfast here out in my neck of the woods but can also be had at other times too , also the Black pudding can be eaten cold as it is cooked fully as part of its making but its not generally eaten cold and i have gotten weird looks for doing so.

 I first tried cold in france when i was over visiting familly.The french variant lacks grains and has chunks of fat in it instead and is alot softer and crumbles easier.

Creamy scrambled eggs and black pudding on some soda bread is my favourite breakfast.

So what are you guy's thoughts on this?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is black pudding country, from Liège in Belgium, famous for it's boudin noir/boudin blanc, to Cologne in Germany, with the famous traditional dish "Himmel un Ääd", Kölsch dialect for "Himmel und Erde", which is Rhineland black pudding, typically fried open on one side, with mashed apples and potatoes.

In Belgium, white pudding ("boudin blanc" or "witte pens") is also served as a snack with for instance Belgian fries. In Germany, the role of white pudding as a snack has been largely replaced by sausages, like Currywurst or Bratwurst.

It's unusual though to have it as breakfast, it's typically served as dinner/supper.

Scottish black pudding is best black pudding :D Love it, on toast, on its own, with bacon, sausage, with chicken, with haggis... with anything. Never had it cold though.

My grandparents grew up on this stuff. They made blood sausages with buckwheat stuffed in it. Its pretty tasty.

Here in Ireland we eat it for breakfast mainly . We are the crazy island  folk out in the west :P

its completely different cold even the texture is its a matter personal taste ,if you eat the kind of black pudding that has little to no grain cold it almost has the same texture  pate or Foie gras. and btw theres one brand over here called rudds and its the best i've had  of the shelf but the by far the best is fresh from the butchers near me.

yuck

http://www.youtube.com/watch?v=Mo3jWunxnkI

Depends on the region.

 

In the Rhineland/Limburg/Liège, it's made with no spots of fat in it, and 4th quarter pig meat (dark meat, meat was traditionally split up like this: the 1st quarter was for the noble and royalty, the 2nd quarter was for the clerus, the high ranking church officials, the third quarter was for the bourgeoisie, the rich commons, the 4th quarter was for the soldiers, and what remained, was the 5th quarter or the tripperies, the meat that isn't used by the butcher, and that's what the regular workers got), together with some bacon which is the source of fat. So it's not 5th quarter meat like in other regions, and there is no addition of molten fat, like in other regions. The spices are proprietary mixtures comprised of a lot of spices (spices have always been very present in the heart land of the empire of Charlemagne, which is due to the fact that Charlemagne made it mandatory for every church to have a garden with spices and herbs, originally mainly for medicinal purposes. Most old churches in the region still have such a garden.)

Here you can see an example of how it's made: http://www.een.be/programmas/dagelijkse-kost/bloedworst

That butcher is from Lanaken, which is Belgian Limburg, close to the Dutch and German borders and just north of Liège. He also uses buckwheat, not bread crumb.

 

In France, it's made in a different fashion, with boiled fat, bread crumb, onions and 5th quarter meat, cream and just pepper and salt, which results in black pudding with white spots of fat inside, the most common kind, that is found everywhere.

Here you can see an example of how it's made in Mortagne in the Vosges in France (region in the East of France, near Germany, South of Belgium): https://www.youtube.com/watch?v=HMqfLjmfyXI

Never had, but I've eaten Pork Blood Stew.

thats pretty trippy.

We have Blood-Pudding here in the schwedernlands, but it might not even be close to same , I would love to try Black Pudding though.

Its probably similar. In Scotland (and the UK as far as i know) its made with suet (beef or lamb fat), oatmeal, onion, spices and blood. A little different from the types Zoltan described not not far off. 

I love Black pudding, here in Australia we have all the different varieties, my favorites are the German and eastern European versions. 

Never tried it but it looks like something I would try.

I prefer dried landjäger to the other meat snack products typically available in the United States, but it is so darned expensive to get here .