Boudin Noir - Who here enjoys blood pudding?

paqman

I wouldn’t eat this everyday but once in a while it is great.  I love this stuff and we have a local farm that makes them perfectly.  The tiny bits of pork fat just explode with a storm of flavor in the mouth!

buzd504

I've never made it myself, but definitely a fan.

Ozzie_Isaac

I have never tried it.  Never had a desire too either.  However, if I was somewhere and they served it to me, I would.

EggNorth

Use to eat this all the time for breakfast, just slice and fry.  Have not seen them in the stores for years, which makes my wife happy because she does not like the smell.

The ones in the photo look great.

RajunCajun

My grandmother made it when I was a kid and we slaughtered our own beef and pork.  Definitely an acquired taste, but good.  Nothing like an old school boucherie.

lkapigian

Would defiantly guve it a try , have not had an opportunity

Looks killer

ilooklikeelvis

I've never made but absolutely love it, particularly the smoother variants. Yum.

paqman

Ozzie_Isaac said:

I have never tried it.  Never had a desire too either.  However, if I was somewhere and they served it to me, I would.

My mom used to eat some of it from time to time when I was a kid but it disgusted me and I don’t have good souvenirs of how it tasted.  A few years ago, I purchased some from a local farm and decided to try it again and it tasted so good and so far away from the stuff my mom was getting from the grocery store (or maybe my taste has evolved).  You should have a try at it, it doesn’t taste like what it looks like 😂.  Cinnamon, clove, a tiny bit of nutmeg it is actually pretty tasty.

paqman

EggNorth said:

Use to eat this all the time for breakfast, just slice and fry.  Have not seen them in the stores for years, which makes my wife happy because she does not like the smell.

The ones in the photo look great.

Same here, I don’t see them in grocery stores anymore but in the last year or so, i’ve seen it in a few specialty stores.  It doesn’t taste/smell anywhere close to what I remember from the one bought in grocery stores.  The cinnamon actually smells pretty good when cooking IMHO. SWMBO can’t get over the fact that it is made with blood but she did say that it smelled good this time.

paqman

RajunCajun said:

My grandmother made it when I was a kid and we slaughtered our own beef and pork.  Definitely an acquired taste, but good.  Nothing like an old school boucherie.

You may be right about it being an acquired taste, it is a good one to acquire 😀.  

Eoin

Black pudding is excellent, a must with a full English breakfast and a traditional pub snack on darts night in the grim North. Slice and fry in the fat from the bacon.

SciAggie

Is that the same thing as blood sausage? The pics look like sausage. 

I’ve never had the opportunity to try any. I’m always willing to try foods when I realize they are a “thing” with a lot of fans. 

Eoin

SciAggie said:

Is that the same thing as blood sausage? The pics look like sausage. 

I’ve never had the opportunity to try any. I’m always willing to try foods when I realize they are a “thing” with a lot of fans. 

Black pudding is the UK type of blood sausage, even so there's plenty of regional variations. Traditional types have visible chunks of fat though them. Blutwurst is the German version. You won't see a proper cooked breakfast here without black pudding.

paqman

SciAggie said:

Is that the same thing as blood sausage? The pics look like sausage. 

I’ve never had the opportunity to try any. I’m always willing to try foods when I realize they are a “thing” with a lot of fans. 

It is a sausage with a casing, this one had a fairly small diameter (about the same size as a typical Italian sausage) and this is the size that I’ve see it being made recently.  The one I’ve been accustomed to growing up was much larger and sliced relatively thin and was fried in a CI pan with bacon fat.

paqman

Eoin said:

SciAggie said:

Is that the same thing as blood sausage? The pics look like sausage. 

I’ve never had the opportunity to try any. I’m always willing to try foods when I realize they are a “thing” with a lot of fans. 

Black pudding is the UK type of blood sausage, even so there's plenty of regional variations. Traditional types have visible chunks of fat though them. Blutwurst is the German version. You won't see a proper cooked breakfast here without black pudding.

There are several variations, a « popular » one here has chunks of apples in it.

OhioEgger

 I grew up eating "blood sausage" due to my German heritage and thanks to the local German deli. And when I'm in the UK it doesn't seem like a real breakfast without black pudding. I love the stuff, in all its varieties.

rcone

On the off chance of trying it locally, it has been disappointing; but have really enjoyed while traveling. 

CtTOPGUN

 I love it on a breakfast plate. English/Irish/Scottish variants. Don't get it often but did a full on proper English breakfast as a going away party for a member of my social club two years ago. Got good supplies of the white and black sausages, and back bacon. And real English style baked beans at a local specialty shop. Expensive but good.

Eoin

CtTOPGUN said:

 I love it on a breakfast plate. English/Irish/Scottish variants. Don't get it often but did a full on proper English breakfast as a going away party for a member of my social club two years ago. Got good supplies of the white and black sausages, and back bacon. And real English style baked beans at a local specialty shop. Expensive but good.

White pudding is good, cooked breakfast with white and black pudding and soda bread is a Full Irish / Ulster Fry, dependent on where you are on the island.

Matt86m

Big fan! There is an Argentine/Italian place near me that serves it and sweetbreads. Hard no to order it when we go.