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Sep 2, 2009 08:58 PM

Black Pudding Spree

Hey I know Bury happens to be the best place to go to for the blood sausages but can anyone suggest other places where I can find fine black puddings? I'll soon be off to UK for my masters and eating through Britain would just make my year!

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  1. Almost every pork butcher will have black puddings, there are regional variations for instance in the North East my homeland there are quite large cubes of pork fat disbursed within the pudding, which I find delicious .
    Some people eat them fresh from the boiling vat, but the best is thickly sliced and fried.

    Nowadays they are made from rehydrated dried blood rather than fresh from the slaughter house, which is a pity.

    1. As you say, Lancashire in general and Bury in particular is *the* place for the black pud. But you should find that most good butchers will sell a decent product - even if they havnt made them themselves.

      I'm a "straight out of the boiling vat" bloke. Straight on to a barmcake (select your regional name of choice for a bread roll) and lashings of mustard. You're going to need a manufacturer's direct outlet for that - a couple of stalls on Bury market, or you'll often find a stall at north western farmers' markets.

      Any chance your masters' thesis could be on the regional variations of the black pud - and its place in the social culture of Britain?

      2 Replies
      1. re: Harters

        I hate to be unpatriotic, but in my experience French black pudding (boudin) is far superior to English, and northern France has the best boudin. Perhaps Amrita should hop on the Eurostar and do a comparison. Boudin is made with fresh not dried blood. Boudin aux oignons is even more delicious than boudin au viande, whech has small fibrous bits of meat in it.

      2. Thanks! I'll drop to Bury first and try it both ways and then hop on to the Eurostar!
        I wish my Masters thesis could be on the black pudding, pork pies, shep's pies, fish and chips, the Sunday roast and bangers and mash!!! Unfortunately no :(

        2 Replies
        1. re: amrita.c


          True as I am to my north wets roots, may I suggest you'll also want to try the very fine black pud that comes from the Irish town of Clonakilty. They make also make a spicy white pud (similar peppery spicings to haggis , if you're familiar with that). You'll be able to find them in up-market food shops in England (bit of a struggle to find in the supermarket). The sausages are quite large and very filling - I tend to chop them up into fry-able breakfast portion sizes and freeze them.


          1. re: Harters

            I second Clonakilty as producing the best Irish black pud, especially the "Harrington's" brand made by Twomey's. They also use "Clonakilty" as a brand name. Still have fond memories of a home-made black pudding served at a Manchester birthday decades ago, with cubes of delicate white pork fat; served room temperature, it was absolutely delicious and satisfying on a primal level. Hard to find anything similar.

        2. May I also throw McClouds of Stornaway on the Isle of Lewis into the mix. Almost certainly the best black pudding in the world. This coming from a patrotic yorkshire lass who was weaned on her own counties fine offerings is a difficult thing to admit. The pudding is smooth, with no lumps of fat and a deliciously mildly spicy taste.
          Throw it in an oven bottom cake or teacake, add a soft fried egg if you wish to gild the lily and devour....alone so you can lick the egg from your fingers.

          1. Not strictly on subject, and I've mentioned this before, but roasting a chicken on top of a few thick slices of BP produces some gorgeous gunk.

            3 Replies
            1. re: Robin Joy

              Is this gunk just as a sort of sauce for the chicken, Robin? Or multi-purpose?

              1. re: Harters

                Well, I tend to involve a few cloves of garlic with the BP under the chick, and each diner gets a spoonful or two of glossy, juicy, semi disolved dark matter on the side of their plate. It'll not win any beauty contests, mind!

                1. re: Robin Joy

                  I suspect one of the less fatty versions will work better than your standard Bury pud for gloopiness. Well worth a shot. Ta.