Black Pudding

[seeformiles]

In the last month I’ve had a craving for black pudding. Mrs SFM thinks it’s disgusting but I love it. Perhaps it’s my body craving for iron but it’s just a cracking food. Anyone else feel the same? What are your fave blood sausages? Recommendations? Please let me hear them

 

[Saul Goodman]

Bury black pudding, from Bury market. The best there is.

 

[Numbers]

Would rather stick me feet under a grill than eat it, but my wife loves it.

 

[Wolveryeti]

I am a fellow pervert and proud . A stalwart presence in a FEB.

Spanish speaking countries do a blood sausage called morcilla which is also v. nice.

 

[Baronage-Phase]

Clonakilty black pudding is reknowned over here.
I like it.
But I actually prefer Denny's It holds it's shape better when fried and it doesnt go all crumbly which is what can happen Clonakilty pudd.

 

[seeformiles]

Bury black pudding, from Bury market. The best there is.

Bury pud is the gold standard for me - shop at the bottom of the road sells it - but the Scottish McSween’s sort is great as well but different.

 

[seeformiles]

Clonakilty black pudding is reknowned over here.
I like it.
But I actually prefer Denny's It holds it's shape better when fried and it doesnt go all crumbly which is what can happen Clonakilty pudd.

Denny’s was the first I tried (back in N.Ireland) but can’t get it here

 

[seeformiles]

Good to know that (at this early stage of the thread) that I’m in good company

 

[The39thStep]

Funnily enough just bought some Portuguese black pudding , well earlier this afternoon, and some chorizo with blood and chillis which is a whole new ball game .

 

[Artaxerxes]

I’ve started eating it a bit last few months, it’s an acquired taste but it does taste pretty good and it goes with a variety of things.

I don’t eat much meat otherwise so this is a good burst of easy digestible stuff once or twice a week.

 

[Shippou-Sensei]

Fucking love it.


also white pudding but that's another story.

 

[TheHoodedClaw]

One of my favourite foods - the Stornoway variety, for preference.

I've been known to munch on an raw* slice.

* obviously it's already been cooked, but you know what I mean

 

[Baronage-Phase]

I’ve started eating it a bit last few months, it’s an acquired taste but it does taste pretty good and it goes with a variety of things.

I don’t eat much meat otherwise so this is a good burst of easy digestible stuff once or twice a week.

Have you ever tried liver and bacon? Not as heavy as red meat per se...just a piece dredged in flour and some black pepper and fried in a little butter. You can fry up a strip of bacon beside it. Or wrap the liver in the bacon and cook it in the oven.

Liver is full of vitamins and minerals and a small piece goes a long way.

Fucking love it.


also white pudding but that's another story.

100% agree
Love it.
Especially when its well fried and crispy on the outside and then stuffed between 2 slices of thick white bread that's been smothered in butter.

 

[Saul Goodman]

Bury pud is the gold standard for me - shop at the bottom of the road sells it - but the Scottish McSween’s sort is great as well but different.

There is no better pudding. Anyone who says otherwise is wrong.
Any time my mate visits from Manchester, he brings a bag of 20 or so little rings with him. There really is no pudding like it.

 

[Shippou-Sensei]

I kinda want some now. Crispy edge. Also some cheap sausages.

Maybe with beans

And a fried egg


Fuck it I'm off to culinarily masturbate to the full English thread again.

 

[Shippou-Sensei]

Have you ever tried liver and bacon? Not as heavy as red meat per se...just a piece dredged in flour and some black pepper and fried in a little butter. You can fry up a strip of bacon beside it. Or wrap the liver in the bacon and cook it in the oven.

Liver is full of vitamins and minerals and a small piece goes a long way.

100% agree
Love it.
Especially when its well fried and crispy on the outside and then stuffed between 2 slices of thick white bread that's been smothered in butter.

I also enjoy liver and bacon now and again.

The sheer mineraliness of the liver with the punchy salty hit of the bacon.

 

[Baronage-Phase]

There is no better pudding. Anyone who says otherwise is wrong.
Any time my mate visits from Manchester, he brings a bag of 20 or so little rings with him. There really is no pudding like it.

Can that be bought here?

 

[Shippou-Sensei]

The odd thing is i'm not a huge fan of pork but fucking love pork products.


there is something that the curing or processing does that turns okish meat into carnivore crack cocaine

 

[seeformiles]

There is no better pudding. Anyone who says otherwise is wrong.
Any time my mate visits from Manchester, he brings a bag of 20 or so little rings with him. There really is no pudding like it.

Those are the fellas... like a squat John Wayne’s legs

 

[ohmyliver]

The best black pudding is Morcilla, fact. This might be due to nostalgia as my Catalan grandfather introduced me to it when I was a nipper, but nonetheless I'm right. A bit drunk, but right.

 

[seeformiles]

For weekend breakfast I’ve been frying up 4 slices of Bury pudding then adding a fried egg for the last 5 mins and putting the connected mass at the end between two slices of buttered bread

 

[seeformiles]

The best black pudding is Morcilla, fact. This might be due to nostalgia as my Catalan grandfather introduced me to it when I was a nipper, but nonetheless I'm right. A bit drunk, but right.

I do like morcilla - a different thing altogether but just as lovely

 

[Saul Goodman]

Can that be bought here?

Nah, you can only get pretend BP here. There's absolutely no comparison between it and anything you've ever had... unless you've had Bury black pudding. It's totally different. You have to fry the pudding you get here. You can throw a ring of this in boiling water for a few minutes, cut it lengthways and spoon out the contents with a teaspoon. It's a totally different beast.

Black Pudding , Bury, Chadwicks Lean - Albert Matthews

Black Pudding made by the famous Bury Black Pudding makers Chadwicks whose recipe dates back to 1865. This version has less fat than the original and is in smaller chunks.

www.albertmatthews.com

 

[seeformiles]

Nah, you can only get pretend BP here. There's absolutely no comparison between it and anything you've ever had... unless you've had Bury black pudding. It's totally different. You have to fry the pudding you get here. You can throw a ring of this in boiling water for a few minutes, cut it lengthways and spoon out the contents with a teaspoon. It's a totally different beast.

you speak the truth. Once bitten - forever smitten (kitten!)

 

[farmerbarleymow]

Black pudding is lovely stuff. Facourite is the one I've tried so far is the one from Bury Market.

 

[Saul Goodman]

Black pudding is lovely stuff. Facourite is the one I've tried so far is the one from Bury Market.

It really is in a different league, isn't it!

 

[petee]

Black pudding is lovely stuff. Facourite is the one I've tried so far is the one from Bury Market.

does it have gull in it?

when a lad my parents tried to get me to eat it. i refused, just the look of it! now tho I'll happily down it if it's put on my plate. white pudding too.

 

[trabuquera]

Love it, but only in small pieces or thin slices, fried crisp but not burnt. Morcilla is great too but/and it often has rice in - which is a plus for me as it cuts the richness a bit. I've never seen the full manufacturing process, which is probably just as well. Would struggle to deal with either if cooked 'wet' (like in a soup or boiled), I think.

 

[farmerbarleymow]

does it have gull in it?

Gulls would like it though - make them big and strong with all that iron.

Bury Market is easy for me to get to on the tram too. I wonder why Chadwick's can't delivery to Ireland? Is it some hangover from BSE?

 

[farmerbarleymow]

I've never seen the full manufacturing process, which is probably just as well.

Your wish is my command.