BS: In seach of a REAL sausage... ;-)

Subject: BS: In seach of a REAL sausage... ;-)
From: Dave the Gnome
Date: 28 Dec 03 - 06:19 PM

Following the spat of entries on how to polish your sausage and the recent discusion on things gradely from the county Paletine I thought I would draw your attention to The Bury Black Pudding.

A wonderful dish. Go on. give it a whirl. You know you want to...

Cheers

DtG

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Liz the Squeak
Date: 28 Dec 03 - 06:21 PM

Now that size pudding could turn a girls' head.....

LTS

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Emma B
Date: 28 Dec 03 - 06:32 PM

Great web site Dave but what's this about arriving via Yorkshire????
If it can't be music let's make it food and booze and while we're at it let's hear it for the humble sav'ry duck too! (great with mushy peas)

Lightly poach pears in wine and smother with melted blue cheese. Serve with Bury Black Pudding and die contented

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Peace
Date: 28 Dec 03 - 06:49 PM

Black Pudding (also called Blood Pudding or Blood Sausage) is great. Served with Keen's Mustard, it is the best meat dish in the whole world. God, I'm drooling. Haven't had any since about 1999.

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: McGrath of Harlow
Date: 28 Dec 03 - 07:09 PM

This story from the Irish Times is a bit worrying of Black Pudding lovers, suggesting that it might be illegal to use fresh blood under the Irish interpretation of EU regulations.

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Dave the Gnome
Date: 29 Dec 03 - 05:02 AM

Now I can understand the French wanting to stop proper black puddings. But the Irish? Heaven forbid...;-)

Cheers

DtG

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: C-flat
Date: 29 Dec 03 - 08:58 AM

I have a friend in Bury who brings me a bagfull of black puddings whenever he visits. Best in the country.

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Uncle_DaveO
Date: 29 Dec 03 - 10:55 AM

My grandfather, a long-time butcher, back in the 40s, used (occasionally) to make blutwurst, which is to say "blood sausage", or sometimes blood pudding. A great treat.

At a later time I remember asking him why he didn't do that any more. It seemed that you couldn't get fresh blood any more. More's the pity.

Dave Oesterreich

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Uncle_DaveO
Date: 29 Dec 03 - 10:56 AM

Just to clarify, that was in Minnesota. We were a very German family.

Dave Oesterreich

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Sweetfia
Date: 29 Dec 03 - 12:18 PM

Sorry guys, but i think black pudding tastes absolutely gross and i can't believe there are alot who like it!!

Fia x

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Arnie
Date: 29 Dec 03 - 12:25 PM

On my annual visits to Halifax (the one in Yorkshire) my mother gets me a black pudding from the market there. I slice and freeze this when I get home and it lasts for a few weeks. The ones down South are just not the same! My idea of a heavenly breakfast is black pud, fried eggs, bacon, beans and toast. Not too good for the old chlorestrol though......

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Emma B
Date: 29 Dec 03 - 01:29 PM

Brucie, you have my condolences in your deprivation but I wish you hadn't told it quite like it is; I usually disguise the 'major ingredient' from my more squeamish friends (especially Americans for some reason)
As it is still holiday season (oh yes it is!) and in the spirit of international goodwill I will also sing the praises of the Irish Drisheen, the French Boudin Noir, a rather fine Spanish Morcilla flavoured with onion and served in chunks with scrambled egg as a Tapas and even a delightful Derbyhire version I bought in an excellent butchers in Wirksworth.
That's the song and the food; now who will tell me what the perfect drink to accompany a black pudding is?

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Ed.
Date: 29 Dec 03 - 01:55 PM

the perfect drink to accompany a black pudding is?

Hmmm, difficult one. Depends on how or when you're serving them.

I'd suggest a glass of red wine for your pear/stilton combination (sounds great, must try it). A decent cider would suit a Normandy boudin. Morcilla might be better with a dry white? For British Black Pudding, I find it hard to see how a mug of tea could be beaten.

I understand what you mean about the 'unmentionable' ingredient. One of my cousins married an American. Having inadvertently eaten Black Pudding at a family restaurant meal, he spent the rest of the day muttering: "you people really eat blood???"

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Matthew Edwards
Date: 29 Dec 03 - 07:19 PM

DtG: Get yourself over here to Wirral where our local butcher has won more prizes for Black Puddings and sausages than the whole population of Bury!! His pies are also excellent, and in fact the only difficulty he has to live with is that his website is really and truly called muffsonline!!!! Please do not enter this name in a search engine.

I've also discovered on an Irish holiday that the town of Clonakilty not only has the finest sessions but also produces some amazing puddings:- Irish Black Puddings and White Puddings.

We must get together soon for a cheese and sausage party!

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Emma B
Date: 29 Dec 03 - 07:35 PM

I'll host it. I must be half way between Manchester and Bebington and any excuse for a nosh/song (but not simultaneously)

Subject: RE: BS: In seach of a REAL sausage... ;-)
From: Guessed
Date: 30 Dec 03 - 07:39 AM

Emma B

I never thought to see you extol the virtues of that old parlor game

Bury Black Pudding but then again...........