Black Pudding Fritters
Lunch @ "The Stone Trough".
"With peppercorn sauce"
Black pudding made its first appearance for this trip.
Off Wikipedia: "Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world."
Yes, black pudding certainly had a grittier texture and a distinct taste. No, it didn't taste bloody. It actually tasted more of something nutty, musty and earthy with a hint of a meaty finish. It certainly didn't remind myself of anything close to a real meaty sausage.
In the form of battered fritters, the crunch added a more enticing element to enjoy the black pudding.
Black Pudding Fritters
Lunch @ "The Stone Trough".
"With peppercorn sauce"
Black pudding made its first appearance for this trip.
Off Wikipedia: "Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world."
Yes, black pudding certainly had a grittier texture and a distinct taste. No, it didn't taste bloody. It actually tasted more of something nutty, musty and earthy with a hint of a meaty finish. It certainly didn't remind myself of anything close to a real meaty sausage.
In the form of battered fritters, the crunch added a more enticing element to enjoy the black pudding.