What is black pudding that I hear the British often speak about?

themonarch

Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. The term blood sausage (first attested in 1868) is a North American term that may be a translation from German "Blutwurst". Blood sausage has become a useful term for similar blood-based solid foods around the world. Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal. http://en.wikipedia.org/wiki/Black_pudding Jan 15 08, 4:57 PM

billythebrit

It's famous in Bury, Lancashire, the area my parents are from. It's basically dried pig's blood. Bury Market is famous for selling probably the world's finest Black Pudding. You can get two sorts: fatty or non fatty. Fatty is the tastiest. It is really a working class food, although the last time I was at The Ivy (London's most famous restaurant) they had it as a starter (or entree in US parlance). Gordon Ramsay uses it too, so he may introduce it into his new New York restaurant. Please don't think of it as a sausage though. It is nothing like a sausage. It taste wonderful with Dijon mustard. Even Barbra Streisand, on her recent European tour, when in Manchester, the unofficial capital of the north of England, talked about trying Black Pudding to a delighted crowd at Manchester Evening News Arena. Yeah, the ingredients are somewhat harsh, but if you ever find yourself in Lancashire, England, try one. And remember to ask for fatty! Jan 15 08, 5:54 PM

Flem-ish

The French have their own version: boudin noir. For a description and picture see: http://franco-pinayfoodadventure.blogspot.com/2006/03/french-black-sausage-boudin-noir.html Franco-Pinay Food Adventure: FRENCH BLACK SAUSAGE (BOUDIN NOIR) Jan 16 08, 12:46 PM