Bloodpudding/Blackpudding/Bloodsausage

Apparently, people like to eat.

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ThorFluff
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Bloodpudding/Blackpudding/Bloodsausage

Postby ThorFluff » Wed Mar 26, 2008 9:52 pm UTC

Usually served with cabbage and lingonberry jam (in scandinavia) with Bacon in case of luxury.

How else can you prepare it? I have some in my fridge and I need inspiration... being out of jam and bacon.
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby aetherson » Wed Mar 26, 2008 10:13 pm UTC

jumbalaya?
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby ThorFluff » Wed Mar 26, 2008 10:46 pm UTC

Explain!
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby Mighty Jalapeno » Wed Mar 26, 2008 10:57 pm UTC

Mmmmm, blood sausage (and not the Klingon variety!)

Personally, I love the stuff on either a spicy red spaghetti sauce pasta dish, or a triple-garlic pesto sauce pasta dish. Goes so well with the flavors.

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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby SecondTalon » Thu Mar 27, 2008 12:29 am UTC

ThorFluff wrote:Explain!


Jambalaya.

And some Quick Googled Recipes.
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby Angelene » Thu Mar 27, 2008 2:24 am UTC

Oh god sooooo good. I had it once where it was served as a stuffing for a chicken breast. If I think about it I get a bit grossed out, but heavens can it be sublime.
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby Amarantha » Thu Mar 27, 2008 2:30 am UTC

Eggs. Toast. Awesome.
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby ThorFluff » Thu Mar 27, 2008 9:44 am UTC

... I didn't expect to get this many answers actually.
Stuffed chickenbreast?!
With Egg on Toast!?
On Pasta!?
Wait What!?
... so many things to try!!!... I'm going to need more Bloodpudding.
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby crazyjimbo » Thu Mar 27, 2008 10:32 am UTC

You mean you can do stuff other than fry it? I've always had it as part of a fried breakfast, and normally only see it for sale in precut slices all ready for your pan.

Maybe it just Scotland. *see something tasty* => *Fry it!*

(I've thought 'fry' so many times it has become a non-word for now :()
Last edited by crazyjimbo on Thu Mar 27, 2008 12:02 pm UTC, edited 1 time in total.

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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby ThorFluff » Thu Mar 27, 2008 11:13 am UTC

I've never seen it pre cut. Always in like, big blocks :P
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby TPoB » Thu Mar 27, 2008 7:50 pm UTC

Its usually sold in precut prepacks around my area. Personally I think in a Full English with Bacon, Egg, Sausage, Beans, Tomato, Mushroom & Fried Bread. Especially with brown sauce. Just awesome!

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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby Neris » Fri Apr 04, 2008 12:03 am UTC

I've only had bloodpudding with breakfast food. Not exacty popular in the US. There's a Filipino dish my dad makes all the time he mixes it with pork and tamarind leaves. Kind of like a stew you eat with rice. Good shiet.
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby drbhoneydew » Fri Apr 04, 2008 9:09 am UTC

It's quite nice in a barley risotto with plenty of mushrooms.

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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby neel2004 » Sun Apr 20, 2008 11:27 pm UTC

I fell in love with morcilla (Spanish black pudding made with pork blood and rice) while I studied abroad. I've had black pudding in England too, and thought it was pretty good. Does anyone have any idea where to find either in the US?

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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby ikkleste » Tue Apr 22, 2008 3:53 pm UTC

Normally I'm on for serving it fried or grilled as part of a cooked brekkie.

However, the finest salad I've had was a simple green leaf and red pepper salad with grilled black pudding tossed in. With a caramelised onion and balsamic vinegar dressing.

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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby The Mauled Avenger » Wed Apr 23, 2008 12:22 pm UTC

Just chuck it into anything, really, especially chopped up in a sauce of any type. Or you can just fry it for breakfast/brunch, and then it's solid black gold. Divine...

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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby someguy » Wed Apr 23, 2008 1:17 pm UTC

Well, down here (Argentina) we call blood sausage--I'm fairly sure it's the same thing--morcilla, and you can have a morcipan (morcilla + pan, bread) which is a grilled (BBQed) morcilla in a (toasted) bun, eaten as a sammich... deelicious.
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby Mmmm, Pi » Wed Apr 23, 2008 1:26 pm UTC

Mhmmmmmmm, need to go back to Birmingham to get some more of this wonderful stuff. It's harder to find and more expensive then it should be in Cambridge.

It's more a case of what you can't do with it, although I often just grill it and stick it in a sandwich. It's also good in stews and stuff - make sure you put it in near the end though, because otherwise it falls apart.
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby Felstaff » Mon Apr 28, 2008 9:28 am UTC

Use it as part of a nutritious, balanced, hearty, full-English breakfast.

2 eggs, fried or scrambled
2 bacon rashers, grilled or fried
2 slices of toast, toasted or fried
tomatoes, halved and grilled
1/2 onion sliced and 15 closed cup mushrooms quartered, fried
thick sliced grilled black puddin'
2 sausages, fried or grilled
Side of thick-cut chips, deep fried

Cholestolicious! And only 3,125 calories!
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Re: Bloodpudding/Blackpudding/Bloodsausage

Postby Lenary » Mon Apr 28, 2008 11:28 am UTC

Felstaff wrote:Use it as part of a nutritious, balanced, hearty, full-English breakfast.

2 eggs, fried or scrambled
2 bacon rashers, grilled or fried
2 slices of toast, toasted or fried
tomatoes, halved and grilled
1/2 onion sliced and 15 closed cup mushrooms quartered, fried
thick sliced grilled black puddin'
2 sausages, fried or grilled
Side of thick-cut chips, deep fried

Cholestolicious! And only 3,125 calories!


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there is something called black pudding in southern Spain which is very different to the British black pudding, but still very good, preferably served in a huge mound in a pastry bowl thingy
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