Americans React to How Black Pudding Is Made In England
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- Опубліковано 12 тра 2024
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Reacting To My Roots
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In this video, we react to how black pudding is made. This traditional British food is a breakfast staple in England, but we had no idea exactly what it was made of, besides blood. Join us as we discover how English black pudding is made and learn about the surprising ingredients and preparation methods involved. Black pudding is one of those foods we'll definitely be trying when we visit the UK, maybe Lancashire is the best place to try it for the first time.
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👉 Original Video:
• How Black Pudding Is M...
People seemed shocked at black pudding but will happily eat “food” full of chemicals, sugar and shite made in on an industrial scale in a factory?
Exactly! They eat lots of chicken but all their chickens have been bathed in bleach! Skittles have dyes that are carcinogenic. Their bread has so many preservatives and bleaches plus tons of sugar! Bread has just five ingredients: flour, yeast, water, salt, and a little bit of sugar to feed the yeast.
Especially American food, its even more manufactured than the UK
They have fewer rules about what a company can add and what they have to tell you is in the product. They use a ton of additives and colouring that are banned in Europe too.
Hot dogs.
@@wessexdruid7598 Damn it, when I last made hot dogs I though it had a mouth feel and tasted like some form of plastic, even after the casing was taken off
On an “American” produced tv programme called “How is it Made….” I witnessed the production of that good ole boy, the Hot Dog….. it was truthfully, the most stomach churning, 🤢 inducing food (! Food?!!! 🤔😩) preparation and “manufacturing” programmes I have had the misfortune to watch 😖😖 ughhhhhh
the ingredients list included “meat trimmings”, fat, preservatives, coloring (😉) garlic, paprika - funny that there was no mention of the “plasticiser” used to make a stretchy hot dog “skin” in which all the seemingly inedible gunk would be squeezed into to make one in the list, when the voice over person was explaining the process….. 😳
Think most people who hate it have never tried it
Spot on! Same with haggis.
I bloody love Black Pudding.
@@CarolWoosey-ck2rg Ditto 😜👍
Even the white bits?
@@hardywatkins7737 even the white bits which is fat and full of flavour only really good covered in runny yolk
@@MrNathanDJNGGiles It's a subtle reference to the old TV series 'Ripping Yarns' ... specifically the episode entitled 'The testing of Eric Olthwaite' who is a really boring lad who talks endlessly about his mams black pudding, especially the one she made where "Even the white bits were black!" 🙂
Don’t like the fat but I love black pudding
Black pudding is considered a super food as it is high in protein and iron. High in zinc, potassium and calcium. It is also very good for diabetics.
No it isn't good for diabetics. It's full of grains which are high carb!
@@lainydepp Oats and barley, are low gi
@@jessgunn6639 low GI doesn't necessarily mean diabetic friendly. You have to look at ingredients too. Potato starch and grains are carby, which turns to sugar.
OK, maybe diabetics aside, it is a super health-food. As is Haggis, provided you can catch a wild one.
@@lainydepp You just have to check the different brands, only really cheap ones will use potato starch, and the ingredients and nutritional values will be written in full on them over here, however i would recommend using as a stuffing rather than a full fry up, its the rest of the fry up could do the serious damage lol
When someone from a country whose food is absolutely pumped full of chemicals and additives is worried about a food that has nothing but ingredients from plants and animals, then I fail to understand the comments.
Don't mock it till you've tried it . All natural ingredients and a great addition to your breakfast. Also try potato scones. ❤
I make tatie scones weekly. So cheap and an effective way to use spare mash.
Scones YES! but black pudding can go to hell
Its called potato cakes in the North
Only the weak of character doesn't like black pudding.
99% of the haters haven't even tried it, too cowardly to do so.
Totally agree with main comment, if you saw lots of processed food being made you wouldn't want to try it
When you fry it, Steve, it goes hard and crispy. You've nothing to worry about. And, no, it doesn't come in tins. It's also been declared a super food.
Was gonna say this. Hot pan, flip when crisp on each side, yum.
Grants do a tinned black pudding
@@Grassmonster3yeah you're right. I'd never seen or heard of tinned BP before. Although it seems to be a Scottish brand. I did know about their tinned haggis. Maybe it's because I live in Lancashire ( very near Bury) that local supermarkets figure it's pointless to stock tinned BP?
@@atorthefightingeagle9813 That probably explains it. I'm ex Lancashire living in Scotland and since I moved here, I haven't seen a trad horseshoe shaped BP - just the round slices so you can't boil it in the skin, has to be fried.
Strangely i recently spotted Haggis in tins.
The Nutrients you will find in a Black Pudding are as follows.
These are the Vitamins you will get in a Black Pudding.
Vitamin A, B6, B12, C, D, E, and K. It also includes Folate, Riboflavin, Niacin, Choline and even Betaine. All these vitamins are known to effectively offer health benefits to the body which can boost your health and energy.
Black Pudding is naturally high in Iron and Zinc.
And yet when Riboflavin, Folate,Niacin,Choline,and Betaine etc. are given their chemical names everyone freaks out and claims our foods are being poisoned.
I don't know what all the fuss is about by Americans and black pudding. The fact is black pudding is not eaten on a daily basis in the UK or Ireland. It is part of a fried breakfast, which is only eaten around once a week and can be omitted if not to one's taste. I've had black pudding as a starter with fruit conserve and I usually grill it so there's no excess oil on the plate. The weird thing is if Americans saw the meat that went into their burgers, lasagne or hotdogs they would be even more horrified.
Deep fried in batter in chippies in Scotland and the North.
Yea, any kind of mechanically reclaimed meat, hotdogs, burgers, nuggets 🤢
@@erikdalna211 Damn it, the Scots will batter and deep fry anything - they have some great ideas, but don't tell them an English man said so, they'll be miffed
@@erikdalna211 And very good it is too.
It like a sausage sliced up.
If you aren't comfortable with how a black pudding is made, don't look how Sausage is made at all.
And really really dont look how chicken nuggets are made!
Even high quality high meat content sausages don't look pretty when being made.
@@Savagetechie I have and it's worse, it's like meat glue.
Got a migrant telling you about black pudding so funny
There's no noticeable difference in texture between any parts of the black pudding. So you cant say you wouldn't like a certain part of of it. Fried till crispy black pudding is absolutely delicious.
How you fry the black pudding is important. Many people do it wrongly by adding oil or fat to the frying pan first.
You should use a dry, hot frying pan and add the black pudding slices to the pan. The fat melts out and fries in it so it’s lightly crispy on the surface and soft inside.
"When do you see beef sausage?" - We do have beef sausages in the UK, not as common as pork, but they do exist.
A Jewish colleague of mine once picked up my sausage sandwich by mistake, took a bite and remarked that's a tasty sausage, same or different café? When I said that was my Pork sausage one and this is your Beef one, the B on the bag gives it away, he rushed off to the loo to be sick. I ended up eating his butterless Beef one.
I don't think Beef Sausage is as common as it used to be, i don't see it as much as i used to as a Youth, i have a hankering for it, not sure i can get it in my area.
@@nealgrimes4382 you could make some it's really easy to make your own with beef x
@@dawnsherratt2317 I'm actually thinking of making Lorne sausage (square sausage), it can be Beef or Pork or a mix, and no special equipment or skins needed. watched someone use a cardboard milk carton as a mould the other day on YT, it also has plenty of spice in as well.
Beef sausage is quite common in supermarkets, along with turkey sausage and I think I even saw lamb once. I dislike the spate of 'designer' sausages with things added like choritzo, apple, cheese etc. Although I do like Pork and Leek :-)
Mashed potatoes with added black pudding, pork belly & stewed apples ❤
My brother was a butcher many years ago , when he made black pudding he used fresh blood .
Awesome food 👍
The blood has to be Pasteurised nowadays, if kept liquid would coagulate in a few hours if not in a vacuum pack, easier to keep and transport dried.
Assuming you both indulged in it, regularly, then you probably are old enough to remember the war. Not WWII or WWI, obviously, and it would still be an insult to suggest Crimea or 1812. I'm curious - was it Crèche, or Hastings? The best health-food on the planet (though freshly caught Haggis isn't far behind).
stand by, 50 black pudding coming for your next p.o. box opening 🤣
US Customs would probably impound it.
Spending X weeks in a none cooled package and storage. no thanks.
@@Yandarval Yep, biological warfare
It's bloody lovely
It was common for women to receive black pudding after childbirth in maternity hospitals to restore their iron levels.
Yeah, that makes sense! Could definitely see the benefit there.
I was _prescribed_ 'Guinness' after I had my first baby. (As she was bottle-fed.)
After I lost my first set of twins, I was given tablets to stop my milk coming through. (January 1992) When I had my second set of twins (September 1993) my colostrum came through but no milk, so they were both bottle-fed too
(and they're 30 now Tegan🧡& Julian💙)
🏴🙂🖖
My friend who was pregnant was allergic to the iron supplements had her Doctor tell her to eat Black Pud, what a Doctor, if i lived in that area i would switch to that Doctor, basically prescribing Black Pudding, Legend.
Yes that and Guinness 😂
@@nealgrimes4382my mother was prescribed mackerson
Not all the white bits are fat, the majority of the white bits are onions, and when you have it with a full English breakfast you fry the Black Pudding in a frying pan, and then it has a more crispy texture, so it is not soft and moosey, it is just DELICIOUS. A full English is not a full English without the Black Pudding 🙂 😋 ❤
I definitely think I'd enjoy it more, fried.
Naww. They are definitely fat. The onion is not really visible. Just tiny flecks.
I am reminded (is anyone else?) of The Testing of Eric Olthwaite where "even the white bits were black". Classic British TV comedy. Google it. You will have a chance to hear a good Yorkshire accent.
Fried in a pan, gives it a crispy texture on the outside which you would enjoy more. It honestly tastes much better than what it looks. For me, it's the treat of an English breakfast.
The diet of the Maasai tribe in Africa primarily relies on the blood and milk of their cattle blended together, as such, their
cattle are highly valued.
I remember watching a documentary about some African tribe ... not the Maasai, the Hamar maybe? There were 10 year old kids herding the cattle who had never eaten solid food ... just milk and blood.
So for them cows have two drinks.
@@slytheringingerwitch Two edible ones yes. 🤔
@@hardywatkins7737maybe three depending on their morals.
I won’t eat a Full English Breakfast if there is no Black Pudding.
It ISN'T a FULL English if it doesn't have Black Pudding. You can leave anything out but the pudding, bacon, sausage and eggs. (Please do leave the Fat sponges out - Hash Browns, also not particularly fond of chips in a breakfast).
wow your so cool
@@markhutton6055 The hash browns should be replaced by "bubble and squeak" - does that use the pig's squeak, maybe you can find a use for ALL the pig...
I like this hardline for Full English Breakfast i think i'm going to start taking a stand against Hash Browns, i am with the English Breakfast society ( real ) on these frozen abominations.
I don't agree. A full English breakfast is essentially bacon and eggs plus a choice of mushrooms sausage, tomatoes (tinned or grilled) beans, bread (toasted or fried) potatoes (fried or bubble and squeak) black pudding is an acquired taste so not always on the menu
Black pudding is very tasty. I live near a butcher’s where they make their own and have won awards.
Bred and born in Lancashire - I remember buying hot, boiled black pudding with a squirt of English mustard on Oldham Tommyfield market and eating it with a wooden fork.
I’m in Lancs too and live near Bury (the home of the Black Pudding). I love mine boiled with Salt & Vinegar on - eaten at the stall on the market ❤
Stornaway black pudding is the best I’ve ever had
💯 pc . Best ever
It's nice I've.tried it but compared to backcountry pudding even the Bury one isint as nice
Black Pudding taste lovely when cooked well also there is white pudding which is lovely also 😊 hope you all get to visit the UK soon.
I don't find the white ones as tasty but a good alternative if you can't have the black one.
Soft in the middle and if you fry slices of it you make it crispy on the outside. Lovely stuff
Black pudding is firm after frying.You normally eat two sliced rounds with breakfast.Americans appear to throw a lot of food away ! Just try heart,lungs,kidney,liver which we call offal.🇬🇧
I love roast ox heart. It tastes like roast beef and is very lean. Our local butcher sold it ( his wife roasted all their cooked meats). I never see it nowadays though.
Bacon and black pudding rolls are wonderful.
I don’t like bacon, but I’ve been known to make a black pudding sandwich. Deelish!
If you come over and try some I would advise you get Stornaway black pudding it's brilliant. Make sure you don't get cheap black pudding as it can have a kind of perfumey taste to it.
Stornoway black pudding is the best 👌
if you get grossed out go watch how HOT DOGS are made !!!!!!!!!!!!!!!!!!!!!
Most burgers are also made from the parts of the cow that can't be sold otherwise.
Indeed. No contest between the totally natural ingredients in black pudding, and the pink processed chemical slurry that is manufactured into hot dogs.
Lindsay, you were asking about liquid blood, but stop and think. How would you keep blood liquid? It always congeals, so a clean powdered form is very stable.
Traditional black pudding would have been made with boiled fresh blood. I was scared to try it until one day persuaded, and I have to say it's top on my list of favourite foods!
Nothing like a few beers and a piece of black pudding 👍
We always have black pudding with our fry ups. It tastes very much like a very well seasoned sausage. It can be eaten cold, but most people would slice it and fry it up just like you'd fry bacon.
Back when I started work here in London we stop off for a breakfast bap (soft, round, bread roll) at the small Taxi rank cafe next to our building that had bacon, (sometimes sausage), black pudding and a fried egg topped with as much of the fat used to fry the contents as Bruno could get into the bun plus tomato ketchup). It was also referred as a "greasy burger", and was a fantastic way to start a frigid winter day.
I love it cold on a Sandwich.
Scallops are often served on a thin slice of fried black pudding.
With a pea puree.
As a 55 year old Scotsman I have this every week at anytime of the day absolutely beautiful 😜👍🏻🇺🇸🏴
I'm english and love haggis
Originally, pudding came from the French word for sausage. It was later used to refer to oat or flour based foods that were cooked in water (in a bag), which was generally deserts, and as a synonym for desert, American English ended up with the word pudding for a soft desert over time.
The generic French word for sausage is "saucisse", but the French for blood-sausage (or any sausage made with pre-cooked meat or animal products) is "boudin", which coincidentally resembles "pudding", even though the two words aren't related.
@@ftumschk yes I know, I just kept it simple. It originally comes from Latin. Black pudding is one of the oldest forms of sausage iirc.
Black pudding is wonderful, you can't have a full English without it. Its also fabulous with scallops. Or with anything actually.
I don't like the fatty bits in blackpudding, that's more an English blackpudding. In Scotland the fat is much finer much nicer in my opinion
Try it with your Christmas Dinner too ! Totally bizarre but bloody brilliant
I had black pudding wood fired pizza once
Got 2 love Blackpudding and Egg Doubler...
Slice of haggis, runny fried egg, HP sauce,slice of black pudding,runny fried egg, HP sauce........and plenty of napkins 😂👌🏼
Black pudding, a nice oaty spicy one hmmmmm known in spain as blood sausage. Stornoway black pud from scotland is top notch. In different regions in scotland you can get white or red pudding.. nowadays I lightly spray each side with oil then griddle it
Black pudding and haggis combo with whisky mayo - awesome!
Local restaurant here does black pudding on top of a slice of apple ring topped with a poached egg as a starter, gorgeous.
We have a pub that does black pudding scotch eggs.
lets put it this way steve, if you don't like it your no our friend anymore. 😂
I love black pudding it doesnt only go on a breakfast but its a healthy snack when trying to lose weight not to mention its delicious 😋. I even have it with mashed potato. Then again i love haggis and that is a love hate thing
Have to agree I loved both. Vegetarian now (yes I know, we always bring it up!) so wouldn't have either any more but I do agree both are tasty
I love dicing it and throwing it in an omelette with a bit of tomato and cheese 😋
I love meat
@@Rachel_M_i must try that racheal
@@Rachel_M_I've never tried that. Gonna now though 😋
Black pudding becomes crispy once fried its softer before fried
You have to try black pudding. Gorgeous.
Black pudding is also great with a poached egg on top and served with toast. In fact, I think I just decided what I'm having as a late lunch.
I love the stuff, it's super savoury and quite salty but absolutely delicious, especially with a dollop of brown sauce 😋
For the occasional rare treat, in a cafe, I'll order a bacon roll and ask for a slice of black pudding to be added on top. Pigs are just so damned delicious... whether crispy back bacon or their blood mixed with oats. Nyum nyum.
If you come to the UK, you should get this brand. Burys black pudding is definitely my favourite.
Bury Black Pudding bought from one of their Market Stalls is excellent. Unfortunately, the stuff bearing their name that's sold in Supermarkets is vile.
A full English breakfast cannot be considered so without this integral delicious piece.
Not all black puddings have those little pockets of fat. The ones I prefer are fully black when cooked. And you really shouldn't judge them before you try them. There's literally a saying about people not knowing how sausages are made. The taste is wonderful and it is classed as a "superfood".
Along with wild Haggis, simply the best you can eat. Farmed Haggis is still pretty good, but not a patch on the real thing.
"The Black Pudding was so black even the white bits were black." Ripping Yarns
From google:
Pennyroyal, marjoram, thyme, and mint are all traditional flavourings: pennyroyal was known as pudding-yerb in the North Riding of Yorkshire for its use in black puddings. Other herbs and spices sometimes used in traditional black puddings include cumin, rue, and parsley.
Also white pepper, salt, pimento, pepper, cinnamon and cloves, coriander and ginger.
You can't have a Breakfast without Black pudding, it's amazing and just as nice sliced and eaten cold. I have tried it Boiled once, the Bury hoop really swells up and the texture is light and fluffy when you cut it open. White pudding is another good one Steve but that tends to have more oats in it.
During ww2 a professor called Magnus Pyke worked for the Ministry of Food and he suggested that people should donate blood so that it could be made into black pudding and this would help with food shortages. It wasn't passed by our government because it was deemed as to be too near cannibalism.
And Vampirism
Magnus Pike was a brilliantly clever excentric
People eat placenta...
You'd be surprised by the taste guys, it's delicious with heavy flavourings of herbs and seasonings. Unlike some British classics, it's really tasty and doesn't taste at all like one would imagine.
We'll definitely give it a try if we come for a visit :)
@@reactingtomyroots I think you'd be pleasantly surprised if you do try them mate.
Have American ever looked at what goes into Hot Dogs.
Some ingredients are
Citric acid, sugar or corn syrup, sodium nitrite, collagen casing, edible alternative to hog or sheep intestines, modified food starch, used as a thickener, Yeast extract.
All that is forgotten when you go to the fun fair. I mean funfair hot dogs with onions and mustard it just hits the spot
I'm from Manchester UK, and love black pudding. I think it's what you've grown up with. It's also known as blood pudding. Very mineral and tastes like a dark meat like liver and kidney . Which I also enjoy.
Greetings from Ireland. Just try it, you'll love it. We generally fry it until both sides are a bit crispy. I personally prefer white pudding.
We used to have black pudding and cheese rolls for breakfast when I worked in a rural butchers in the Cotswolds. It really sets you up for the day
That sounds gorgeous.
I love a black pudding roll or sandwich, but I can't imagine why it's never occurred to me to add cheese.
@@deano2506 everything is better with cheese lol
@@austinfallen Fact!
I'm embarrassed it never crossed my mind before lol
God, that sounds wonderful! Why hadn't I thought of that? :)
Black pudding is lovely, I eat it either raw or cooked.
It's already cooked when you get it
I’m from Bury and black pudding was the first thing I turned to when my iron levels dipped in pregnancy. No need for horrible iron tablets. Black pudding twice a week and spinach sorted those levels right out. Two slices fried til crispy and in a Lancashire oven bottom muffin with tomato ketchup - it’s still a weekend treat in our house
if u think this process is bad try watching how an american hot dog is made, when its grilled its more crumbly ishy, and it lovely good source of protein
Remember, like many other types of food this mix of waste products was peasant food. As the man making the stuff said, pudding is just any food made from several ingredients mixed together & then cooked, which is why numerous things in the UK are called Pudding. The poor could not access the best cuts of meat, if any at all, as this was reserved for the Lords & rich folk. Pigs were much more common meat animals for peasants, as they reproduce a lot, & each family could keep one or two, along with maybe a milk cow, while the Gentry preferred Venison & Beef. Monks are often said to have been responsible for common foods being introduced, cheese being another, but most of these are likely to have been around a lot longer, as for back as Roman times & possibly earlier even than that.
I used to absolutely love black pudding. Yes the ingredients sound terrifying, but I would never turn it down if it was offered on a breakfast and I always bought it when cooking a full English at home. Honestly, I think the taste may surprise you.
I remember when I was a little girl, I was happily tucking into my black pudding, enjoying it, when all of a sudden my mum turned around and asked “do you know what that’s made of?”…..obviously I didn’t.. and for some strange reason, she told me, before I had the chance to finish it. It put me off it and I didn’t eat it again for years. Honestly I don’t know what her mentality was in telling me. But as an adult I remembered how much I was enjoying it as a child, so I tried it again… loved the stuff. I have a plant based diet now (yeah I’m one of those!) so I don’t eat it anymore, but it was a staple part of my breakfast for years.
Just looking at the nutritional information on the Black Pudding in my fridge. Per 100g 18.6g is Carbs, 7.6g is Protein and 2.5g is Fat, and 121 calories.
And, yes, I eat it cold out of the fridge, even with a cooked breakfast - I don't like it fried.
Oo, love a good bit of black pudding with a full English breakfast. Put hairs on your chest! 😮
We live in bury, me and my family, and we get bury black pudding, and it's amazing. You can get lean black pudding that what we normally get the market stall you can buy them all cooked so you can eat it when you're walking around bury market
Most people would never eat it raw. You slice it up (if it came in sausage form) and fry it for a few minutes on each side until the middle is piping hot. By that point the outside’s usually crispy and the fat has started to melt a little. The spices have a hint of what you might call pumpkin spice, but barely detectable - it’s very savoury, and very delicious! Sometimes I just have black pudding with eggs (cooked however I feel on the day - poached, fried, soft boiled, scrambled etc) and grilled tomatoes. After a couple of times you will crave black pudding! It’s also frequently used in other dishes, like with pan fried scallops or in Scotch Eggs mixed in with or instead of traditional sausage.
Technically, it isn't really "raw" because it's been pre-cooked already.
It is cooked(boiled)
Black pudding tastes great.
I've loved Black Pudding since my childhood, fried up and served with tinned plum tomatoes and fried eggs on toast. Yum!
I need to pop out to the shops and buy some now.😆
Steve may not like soft & mushy, but I think when fried it firms up some and I encourage him to try it.
Black / white pudding is one of the best things to eat
I always said i`d never eat it, but when i did i was pleasantly suprised.
Black Pudding is superb. Must always be included on a breakfast fry up. The Bury market is one of the best. Many other makers use fresh blood. When fried the outside gets crisped up leaving the centre softer. Yummo!
I enjoy black pudding whether it is fried or not. Straight out of the packet, it has more of a thick cake consistency, and it is crispier when fried.
black pudding is delicious with a fry up.. as in how its made, have you saw how they make mc donalds chicken nuggets, people devour those lol
It’s so strange to me, as an Aussie, that you (and many other Americans) screw your noses up at anything that’s new. I’m so adventurous when it comes to trying new foods and giving them more than one taste, to allow my taste buds to adapt. I’ve tried foods from all countries including Thailand, Vietnam, Philippines, India, China, Brazil, Italy, Germany, Greece, Lebanon and others. Australia is very international when to comes to foods and restaurants, we have thousands of international chefs!
itto across the ditch here in New Zealand.
I'm of the same opinion. North Americans have such narrow-minded palates. I've been to Aussie and eaten kangaroo and crocodile and will try anything with an open mind.
I would love to try some of the Asian "blood pudding" variants. Wikipedia list places all around the world as having their own versions (even Puerto Rico - so I guess that includes American citizens).
@@atorthefightingeagle9813 I've eaten both of those in England.
Rendering the fat actually makes it melt in the mouth. You don't notice it in the finished product, but it imparts flavour and richness too it! So nutritious I can't have a fryup without it 🤤
Also I'm guessing he cut it open as a release when cooking to stop them bursting....
An awful lot of countries have their version of Black Pudding, (blood sausage) - Danish blodpølse, German Blutwurst, Spanish morcilla, Italy sanguinaccio, etc.)
We are talking about the english version here you know england and her people we do exist
@@chucky2316bro calm down 😂
@@chucky2316 Yeah, I know because I'm one of them, have been for the last 71 years since I was born. I was just pointing out it not exclusive to England or even the British Isles. I know we are considered weird by so many other countries, but in this we are quite "normal" in having out "blood sausage".
Black pudding isn't for the feint hearted 👍🏻😂 I think a full English without it is not really a full English.
I ust to work in a meat factory called Pork Traders here in Liverpool England. The blood that they kept from the pigs would go up to another factory and used in the black puddings they made so yes they do use fresh blood too. I watched it get made and i ate it daily on my break. Love it. Seen people say eat it raw but its not raw its cold. Its been cooked for hours in ovens so its not raw. My husband who also made them eats it on toast with bacon and HP sauce
I love black pudding on a fry up. I would wager that a large portion of people who claim to hate it actually hate the concept, and not the taste.
Much like haggis.
Bury black pudding is one of the best black puddings in the world.
Stornoway is also among the best.
Black Pudding is lovely. Obviously full of iron. I think it's designated as a super food. I like it on my full english brekkie or sausage, tomato dip and black pud sandwich on a nice scuffler.
It is absolutely delicious and dipped in a fried egg it is amazing. In my experience the fast majority of the haters, I have encountered, have never actually tried it.
Theres a place in Liverpool does black pudding coated in a spicy syrup and crushed cornflakes. Flippin' lovely 😍
A Pig is the only animal that is bled after slaughter so the meat is light in colour. Years ago they were slaughtered by cutting the throat, the heart then pumped the blood out till it stopped, the animal suspended by its hind legs over a trough to collect the blood. Thankfully this cruel practice has been outlawed. Dried blood is used as is pasteurised before drying, if kept liquid would coagulate after an hour or so. Here in Ireland we also have White Pudding, basically the same but without the blood. Clonakilty Black Pudding is exported all over Europe. Clonakilty a town in West Cork. (pronounced clon a kilty).
the only animal bled after slaughter? nope Cows, deer, horse, sheep are ALL bled after slaughter too.
All animals are bled after slaughter.
It's only the thought of it being blood based that's off putting. Its great fried with an full English breakfast or as it is with a bit of brown sauce.
What you are seeing is traditional Lancashire Black Pudding. There are many variations some has fat in and some without. You can buy it here in supermarkets you can buy it in a pack of 6 slices. Usually cook in the bacon fat as part of a breakfast. In some areas of Lancashire they eat it with mushy peas and mint or mustard sauce.
In the past people in the countryside had a pig to raise and then slaughter for food, so they used every part of the animal including the blood. I know my grandad in the West Country, did from what my dad told me, my grandad having died in 1955 a long time before I born.
Still do in rural areas we even use the brain for sandwiches or jellied meat for a sandwich.im pretty sure it will be the same in other parts of the uk. The animal was ans still is never wasted it also feeds livestock on the farms
The only part of a pig not used is its squeak
It is delicious,peppery goodness.fried in the same pan as your sausage and bacon, crispy on the outside soft on the inside an integral part of a full English........
The traditional black pudding is far better than the long thin sliced version that are fried, a good Bury black pudding boiled on a muffin with english mustard, yummy
As other advocates have said, whilst its important to know how its made don’t think of it when you eat it!
You wouldn’t believe how delicious it it
Scotch eggs with a mixture of the normal sausage meat and some black pudding wrapped around a boiled egg, and coated in breadcrumbs then fried.
My local bakery does them 👌
Black Pudding is amazing! Buy it from Bury market.
Always get some on a day trip to Bury Market, that a cooked ham hock.
As a young person I refused to try it. Now that I have given it a try I love it. I like it sliced about a quarter inch thick, take the plasticky casing off. Fry both sides until black and crispy. Delicious.
Very good for you, but don't eat before giving a sample to check for blood in poo. If you have eaten this the day before they might detect blood and you will get sent for more intrusive tests!
Love, love, love, love Black pudding. I also love Irish White pudding.
It's not a sausage. It's a pudding.
It's only called a "pudding" because the original French word for blood-sausage is "boudin". That got corrupted into "pudding" in English, even though "boudin" doesn't mean "pudding" in French.
The black pudding made in Bury is the best
Nah Orkney 😉🏴
Maybe the best outside Stornoway.