The Grocer: Black Pudding
A vegetarian’s worst nightmare, black pudding is a blood sausage. The dish has been produced in various forms in a myriad of cultures around the world as a particularly effective way of harnessing meaty ingredients that may otherwise be destined for the rubbish bin.
Black pudding is the result of cooking (or drying) blood until it thickens. Ingredients such as meat, fat, bread, oats and spices are then added to create a thick sausage-like product. Fried black pudding is a popular addition to the traditional British fry-up, adding a meaty touch to a plate of eggs and toast.
To cook black pudding, you need to slice it thinly and then fry lightly. Be careful that you are gentle with the meat, as it tends to crumble quite easily. Unless you are a closet butcher, buying your own ready-made puddings is the best way to enjoy the dish. They are available in most supermarkets already cooked.
Experimental chef Heston Blumenthal has also created an interesting twist on black pudding – black pudding chocolate spread.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.
