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Thread: Black Pudding

  1. #1
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    Black Pudding

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    So while on vacation recently we stayed at an Irish hotel in NY. With breakfast they served a black pudding, aka blood pudding, aka blood sausage (they also had a white version as well). It had some grains in it (looked like barley), but it was a very small piece so I gave it a tentative try.

    WOW...I was blown away, it was SOOOO good. None of the flavors I expected at all, it was so flavorful and delicious.

    So now I am curious, does anyone in the US have a recommendation for a source of blood sausage (irish or otherwise....since some versions do not contain grains)? I have no clue where I could find it locally, but I am starting to poke around some of the more ethnic butcher shops or restaurants that also sell products. Any other ideas? Maybe a really fool proof recipe (I can honestly say I am scared if I make some of these types of things though, I will never eat it again if you know what I mean).

    Also, what should I look for or avoid when picking something?

    As a side question, does anyone know if there is a good nutritional value to this type of product (other then iron)? I am TRYING to expand my palate on the nose to tail concept..... trying.

  2. #2
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    I can't find a way to get blood short of killing the animal myself (which I'd love to know how to do, but don't). Dang feds...
    5'4" 39yo mother to five sweeties & married to their AMAZING DaddyGrok
    Current Weight: 175lb__________________________________Goal: 135lb
    Deadlift: 240lb________________________________________Back Squat: 165lb
    Bench: 130lb__________________________________________Pre ss: 85lb
    ***Winning a 20-year war against binge eating disorder***

  3. #3
    Hi, I am Irish and know what you mean about Black pudding - it's great stuff!

    A quick internet search gave me this Gluten Free Black Pudding Complete Mix 1.5kg Home User Pack A UK company who who a dried mix for black pudding and the casings by post. It does contain starch in the form of potatoes but I would suggest getting it and then experimenting - the website gives the list of ingredients - if you are of an experimental type of mind you might look at that.

    I am pretty sure, though that there are Irish companies who to export to the states - there are websites to cater for the ex-pat Irish who can't bear to be without their 'proper' foods, you might try them. (sorry, haven't time to google for you, rushing out to work) I will have a look later.

  4. #4
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    I love black pudding and it is easy to get here in the UK. I rarely eat it though - because of the grain content. If I could find a gluten free source I'd eat that.

  5. #5
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    In UK the filler is usually oatmeal. If you are happy with that then fine. Spanish black pudding uses white rice as a filler and if you make it yourself the blood is available in the supermarkets (!!) in quart bottles!

    Basically you just need a filler of some sort to absorb the blood so it can congeal around something to a solid form when the pudding is first cooked.

    You could for example mix the blood with a very dry potato mash to form a sloppy flat cake then fry it!

    (ps the flavour comes from the herbs, spices and added pork fat.)
    Last edited by localad; 07-22-2011 at 02:19 AM.
    activate the rhythm, the rhythm that has always been within

  6. #6
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    You might be able to find it at an Asian market. Pig's blood cake and duck's blood soup are very common snacks/dishes over there.

  7. #7
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    Not sure if you have a Portuguese community out there, but they make blood pudding. I can find it in grocery stores here, but we have a HUGE Portuguese community (for a century and a half, at least!) I really am not sure what the binder is, I will check around.

  8. #8
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    The recipe I came across uses meat (pork) as a binder, no grains...so you might want to look for Portuguese blood sausage!

  9. #9
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    Quote Originally Posted by MamaGrok View Post
    I can't find a way to get blood short of killing the animal myself (which I'd love to know how to do, but don't). Dang feds...
    Really? I can find it in any ethnic grocery around here. Usually pig, cow, and chicken blood frozen.

  10. #10
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    It's strange - we can't get the tongue from the cows we buy from GA processors, but we can get it from TN processors. And restaurants & grocers can buy it from out-of-state processors and sell it. Same with blood pudding, I presume. But the GA processor is inspected by USDA, not state authorities. I have no idea what the deal is.

    I just want the blood, brains, intestines, sweetbreads, and tongue from the whole cows and pigs I buy, instead of them going to the dump!
    5'4" 39yo mother to five sweeties & married to their AMAZING DaddyGrok
    Current Weight: 175lb__________________________________Goal: 135lb
    Deadlift: 240lb________________________________________Back Squat: 165lb
    Bench: 130lb__________________________________________Pre ss: 85lb
    ***Winning a 20-year war against binge eating disorder***

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