Black Puddings

[Keith at Tregenna]

Origin: recorded at home as 1865–70 but:

One of its most successful producers has done the unthinkable - and produced a vegetarian version. The Real Lancashire Black Pudding Company's decision has been greeted by howls of protest in Bury, the home of the black pudding

Black pudding is ACTUALLY one of those foods invented to use up the entire animal, .hence is as old as the hills and its invention could belong to many cultures, early mentions are indeed from ancient Greece and Rome.

Black pudding or blood pudding is a type of sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (first attested in 1868, perhaps influenced by German Blutwurst). Although "blood sausage" is often labeled as a North American term, it is also found in British English (e.g., in the story "The Name-Day" by Saki). "Blood sausage" is also used as a term for similar blood-based solid foods around the world.

The art of pudding making has had an epic journey across Europe over the centuries. Today it's a staple of menus across the Continent. The black pudding has a range of European relatives: Spanish morcilla makes an excellent tapas, and blutwurst is an intriguing Germanic variant; the boudin noir is a delicacy in France, sometimes containing rich ingredients like brandy and cream.

Pudding festivals

This rather medieval dish has a fanatical following. The humble black pudding even has a festival dedicated to it in northern England. In Ramsbottom, outside Manchester, hundreds compete annually in the World Black Pudding Throwing Championships. The bloody sausages are encased in ladies' tights and contestants hurl them at a 20ft-high stack of Yorkshire puddings. Whoever knocks the most Yorkshire puds off the stack is declared the winner, in a contest said to date back to an incident in battle between the armies of the Houses of Lancaster and York during the Wars of the Roses.

Meanwhile, in France, home of the Gallic blood sausage the boudin noir, so many puddings are consumed in a black pudding fair held in Normandy each year that, if laid end-to-end, they would stretch for 5km. In November in the Andalucia region of southern Spain, pig-killing fiestas celebrate the annual cull for getting in the winter stash of morcillas, hams and sausages.

Stornoway Black Pudding :: The Original and Best
Home of the Original and Best Stornoway Black Pudding! ... Our black puddings combine traditional fresh ingredients with a blend of spices to produce a ...
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Bury Black Puddings - Home Page - by The Bury Black Pudding Company
The Bury Black Puddings Company offers you award winning Black Puddings of the very highest quality, delivered directly to your door.
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Clonakilty Food Company
Business offers black pudding, manufactured to the original Harrington recipe prepared in 1880.
www.clonakiltyblackpudding.ie/ - Cached - Similar

Clonakility Food Co.
Edward Twomey built on the tradition of the business and by 1983 Clonakilty Black Pudding was in such demand that it was necessary to build a separate ...
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[Jack Jenkins]

This thread should be deleted and all reference to black pudding banned from the site,also mention of pease pudding (cold) and pork pies....I almost shorted out my keyboard by drooling,oh for a proppa kipper.

Sad Jack

[Louis the Amigo]

Hi Shipmates', Hi Tiger 1 Jean, Hi Keith my butty, Thank you for your imput maybe you all are right? They did have blood soup in spartan times in the agoi , and I found a old cookery book with a recipe for goose blood pie? can you still buy that its Welsh maybe? food has allway been like us all on this forum, well traveled and open minded about allsorts' of countrys and people, Hi Jim r395326 The only thing when I was on Stornaway was sheep and a pub CLOSED ON SUNDAY.

[Tony Robinson]

Now all you fella's in the Uk with access to BP just think of us poor sods overseas suffering withdrawel symptons. Just remember the old saying 'the better the Black Pudding the more painfull the gout.

[happy daze john in oz]

Mike until you have tasted the delights of pickled tripe you have not eaten one of lifes delacies.

[Louis the Amigo]

Hi shipmates and all you hungry B.P, and proper pork pie , less people in Aussie and N.Z. Just remember you have ice cold beer in tins, and fresh sea food to throw on the B.B.Q. lamb chops, steaks , and all good thing to eat .r All we have in Wales is laver bread, and Faggots and peas from swansea market and cool beer in pints { Brains bitter or dark} and Clarkies' pies to keep us going.

[Des Taff Jenkins]

Hi Louis the Amigo.
Did you have to mention Faggots and peas from the Swansea markets!!! What I wouldn't give for a bowl of Faggots and peas. They have them here but they are NOT faggots, unless the bloke that makes them is.
We used to come out of the Empire after a show and have a big feed of Faggots, yum yum yum, I can smell them now. Mind you the ones we used to get in Gorsienon were just as nice.
Cheers Des
PS I'm partial to a bit of Black Pudding, but only from up North Lad.

[Mike Newell]

Thanks Daze, I'll give it miss all the same mate.

Mike

[Geoff Anderson]

Hi All.
Im with you DES, what i wont give for a nice plate of Faggots ,peas and chips. Washed down with a few pints of welsh beer. Im going to go and sulk now.
Geoff

[Louis the Amigo]

Hi Tiger 1 Jean , This forum would not be the same without you,Please dont take any notice of what anyone says its only a friendly bit of banter I hope? you are a very nice lady, so dont' go any where else you belong here you are a very important member of our crew. and we need all hands to sail this ship .