What does Blood Pudding taste like? I've seen the recipe and it looks terrible.?!
Answers: Also, is it high in cholesterol? Just curious. As an American I've never seen it on a menu. So much wonderful Irish food appears to call for a Dr in attendance at the table. No slight intended, as I'm of English-Irish descent.
People with high cholesterol should avoid black pudding, as it contains a lot of visible fat. http://www.listermedicalcentre.com/chole...
But i absolutely love them., especially Bury black puddings.
The trouble is although they are delicious, one pudding contains around 25% pig fat.
It is hard to describe the taste, but the perfect way to boil them is to put them in a pan of water and bring not quite to the boil, then turn off the heat and leave for 5 mins they will be perfectly cooked.
Don't you mean Black Pudding? Made with pigs' blood? It's a delicacy much enjoyed in the UK, especially in northern England.
It is also German only we call it Blood sausage and it tastes great. It naturally isn't high in cholesterol, it is the frying that adds the fat. It is really tasty fried crisp and served with hot mustard. You can usually find it at a Scottish or German butcher.
"Black Pudding" and it taste's BLOODY lovely.
It's essentually sausage. I've visited Ireland and had it. It isn't bad really, just dark compared to our sausage and a little different tasting.
Roll and Black Pudding. Scottish delicacy.
High cholesterol, high fat, disgusting ingredients... TASTES GREAT!!! I love the thing!!
When you cook pork chops or steaks in a pan or under the broiler, there are grayish blobs left in the pan. Do you eat them? That is cooked blood that seeped out of the meat. That's what blood pudding tastes like. It sounds terrible but it really isn't so bad.
Tastes lovely, also known as black pudding
Don't be put off by the recipe, black pudding is lovely. Its hard to describe the flavour but it does not taste like the ingredients. Its not any higher in cholesterol than say a pork sausage.
Give it a try and you will be surprised.
i remember it tast a little sour(ish) i tried it once as a kid, thought it was chocolate pudding, what a mistake....
Black Pudding is common all over northern Europe and different countries have different recipes.
I am English and find Scots and Irish Black Pudding too heavy in oatmeal for my taste.
blood pudding,, black pudding, more or less the same,, not really a sausage, as in "links" , more like a cucumber shape cut up into discs and fried,, lovely,, made from pigs blood whipped to thicken with some grizzle added , also, in ireland there is white pudding, bread crumbs and spices mixed with sausage mix and prepared the same way, ok to eat raw on bread, frying adds the cholesterol,,basic irish and english food is healthy, maybe a bit stodgy, 2 veg and meat, 1 veg being potatoe,, good food for the climate
I think some people are getting it Mixed up. Blood pudding is not sausage however there is a black pudding that consist of pigs blood and other things that make it sausagey.
I would say the lady that said when you cook steak and the dripping are what it taste has the best description.
Bloody lovely
Salty, greasy and metallic. G-R-O-S-S!
most blood puding is made from pork which raised your blood pressure.
I would say it is made from Ox Blood and sometimes it's best not to know all the details. If made well and bought from a reliable source it can be very nice as part of a true English/Scottish breakfast. It is not known for its "healthiness", but then a little bit of what you fancy never does you any harm.
try it------tastes better than it looks yum yum
It sounds terrible, but it is actually delicious.
I slice it into 1cm slices and fry it.
It then has a slightly crumbly texture, and taste which is a bit like well cooked meat.
If you like meat you are very likely to like it. Try it.
There is a difference between black pudding, which is made from blood, but has barley and/or oats in it. Black pudding is normally simmered (not boiled, other wise it might explode). In the UK it is then often sliced and the slices fried.
Blood sausage 'Blutwurst' is also made of blood and offal. Since it doesn't have so much grain in it, it tends to be - well bloody. It is normally available in late autumn. These are simmered, but never fried. Let them cool a little before serving, otherwise they might spurt when you attack them with a knife and fork. Blutwurst are often eaten together with Leberwurst (liver sausage) which are cooked in the same way. Serve with apple sauce and mashed potato. Not for the faint hearted. I eat them about once a year, and never when my Kurdish/Turkish step son is around!
shame on you if ya eat that stuff you'll be up to your ears with the devil, so they say, Ha Ha Ha'' go ahead brang on the devil tho, I'm ready, ha'' 1 2 3 GO'