Ah, the North. Home of great, simple food and our charming accents. Myself being practically a Wiganer (born in Billinge Hospital) I’ve succumb to the weird taste of Lancashire foods such as Pies, Cheese Dip (cheese and bacon) and Lobby, just to name a few. Recently my quest to find new foods led me to one that has been eaten for generations and is part of our amazingly infamous British “Full English Breakfast” – Black Pudding.
As a kid I was never really given the opportunity to taste this. Sure we had Full English Breakfasts on a Saturday morning but all this consisted of was tinned Tomatoes, Toast, Fried Egg, Bacon, Sausage and Mushrooms. Never was Black Pudding a consideration here. I decided now was the time to try the beloved (or hated) Black Pudding (or blood pudding as it’s named).
If you’re unsure exactly what this creation is, it’s much like Haggis in the sense that it uses a part of an animal you wouldn’t normally consider eating. As referenced by BBC Foods: –
“Black pudding is a blend of onions, pork fat, oatmeal, flavourings – and blood (usually from a pig).”. Sounds scrumptious, doesn’t it? Well when you consider Cheese is practically just mold, who would argue, huh?
Now if you’re familiar with British culture, one place that is famous for its market and Black Pudding is Bury, in which you can find the even more famous Bury Black Pudding Company. After making my way up there, I grabbed two slices and made my way home, thinking of what awaited me. I arrived home and flicked on the grill.
Generally, Black Pudding is to be boiled when in it’s natural “sausage-like form” but if sliced it is either grilled or fried. I took the healthy option and grilled them. Once cooked, the pudding essentially looked more black than its previous state, but appeared crispy. The smell wasn’t actually that bad and possessed what smelt like your standard pork sausage. I slowly cut into the pudding and took a bite. The texture was weird. It crumbled in your mouth but tasted quite enjoyable. The actual taste could only be described as “different”; very salty and you could actually taste the blood vaguely, but apart from that very good. Being salty though, it’ll blend in fine with the saltiness of everything else in a Full English.
Overall, great food with a good amount of potential. Not for everyone but doesn’t taste horrible either. All I can say is, give it a try!