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Black pudding AKA boudin noir... love or hate it?

post #1 of 24
Thread Starter 

I wonder how many of you eat (or, ever ate)  black-pudding and what's your opinion on it?

 

Please understand the one I cooked is a very artisanal product. The butchershop where I buy this, announces "fresh black-pudding" and in a few hours, it's all sold out. I bought some last week. We consider these a real delicatesse. These are also quite soft when warmed up. Many eat them cold when still compact. Don't worry, they are always sold after a poaching process and a cooling/setting period.

These are just warmed up in some butter on low heat or they will burst. Impossible to fry slices also, they will fall apart when warming them up. When cut, they look as in the picture; the filling slowly gets out. 

 

I served them with a tower made of layers of  thin potato-slices cooked 10 minutes or so in chickenstock, alternated with layers of slowly panfried very thin onionrings until caramalized. Topped with applewedges, first panfried in butter for a while, then added a few tbsp's of sugar and a pinch of 5-spices; stirfry until caramelized. Yummie!

 

 

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post #2 of 24

looks good, never had it.. and am totally willing to try it....ship me two fresh orders please.

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post #3 of 24

I have only had it a handful of times, and each time it was the German version blutwurst. I think it's quite tasty, but I've known several people that just can't get over the fact that it's made from blood. Guess that just doesn't bother me much.

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #4 of 24

Love it in its many forms, particularly the Korean version, "soon dae." 

 

Here's a picture from my favorite soon dae specialty restaurant, Seoul Soon Dae in Artesia (California).

l

 

The top plate has the soon-dae (on the left) and some other meats, mostly offal of one sort or another.  The bottom plate is mostly pig feet.

 

The beverage is soju.

 

BDL

post #5 of 24

I love it. When I grew up they used to serve it at school lunch about once a month, with warm apple sauce. It was a good day when we had boudin noir! smile.gif

post #6 of 24
Quote:
Originally Posted by French Fries View Post

When I grew up they used to serve it at school lunch about once a month, with warm apple sauce. It was a good day when we had boudin noir! smile.gif



And to think, we got excited when it was grilled cheese day. American school food is way behind!

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #7 of 24

Well believe me, we were also very, very excited when it was french fries day (which wasn't very often)! smile.gif

 

But yes, when I think back at it, school food was actually not too bad.

 

post #8 of 24

Scottish black pudding is considered a delicacy.  Have to admit, I don't like it. preferring a white pudding.  It's a favourite fish n chip shop item in a 'supper'!

 

I often cook it as a component of a 'Full Scottish breakfast' for members of the family from foreign climes.... most leave it on the side of the plate!

post #9 of 24

There are so many different "blqck puddings".  It seems every country has its own version.

 

Ishbel,     Scotland has a few variations. Dont give up on them all but for one try. The majority are compact and pretty samey. Cant say they're terribly inspirational.

BUT you really need to try the black pudding from Dingwall or Stornaway Amazing. They are both quite loose. Lots of oatmeal and the Dingwall one is very spicy. You can get the Stornaway one at the deli in Perth,or the isle of lewis. The Dingwall one at my butcher in Dundee.Or the north ofScotland

 

I was dragged up in Harrogate in Yorkshire, where the black pudding was full of chunks of white, chewy fat. Totally loved it. Very different

 

In Dundee it's traditionally served with a runny fried egg on top. Stick that in a roll and im a happy bunny

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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #10 of 24

The black pudding and fried egg in a 'well-fired' breakfast roll has long been a favourite here in Edinburgh, too, Bughut....   usually with a dollop of tamata soss...

I've TRIED to like it, and have experimented with lots of varieties...    I'm still not keen.

 

Now... a white pudden?  Noo yer talkin, hen!

post #11 of 24

Chris, Ilove your idea to accompany the back pudding, The juicy sausage trying to burst out of its skin bothered me a bit at first, as the potato, onion and apple tower seemed too elegant for such a rustic element. But it does look totally yummy.

 

Does the sausage lend itself to being emptied out into a ring too and cooked off that way. I was thinking of a coupleof towers with layers of potato,black pudding, apple and onion. Just an idea.

 

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #12 of 24
Quote:
Originally Posted by bughut View Post

Does the sausage lend itself to being emptied out into a ring too and cooked off that way. I was thinking of a coupleof towers with layers of potato,black pudding, apple and onion. Just an idea.

 


I don't think so, because once cooked it falls apart, so unless there is a casing or something else to hold it together, it will just spread out on the plate like Mexican chorizo.

 

And am I the only one who doesn't find the idea of apples & potatoes very appetizing? One or the other, but both together? Yuck.

post #13 of 24

You don't like latkes and apple sauce?  Oy.

 

BDL

post #14 of 24

That's blood sausage right?

 

If so, its disgusting.

 

Had a few different kinds, I like most foods, and almost all sausages, but this is definately something I don't like.

 

This is one of those foods that aren't Kosher and probably for a reason.

post #15 of 24
Quote:
Originally Posted by boar_d_laze View Post

You don't like latkes and apple sauce?  Oy.

 

BDL


I never thought of it as a great combination, it's probably cultural, I'm sure I'd think differently if I was born and raised in NY. But at least in that example the texture difference helps the flavor combination. But would you serve apple sauce with mashed potatoes? Or sauteed apple slices with sauteed potato slices?

post #16 of 24
Quote:
Originally Posted by French Fries View Post



Quote:
Originally Posted by boar_d_laze View Post

You don't like latkes and apple sauce?  Oy.

 

BDL


I never thought of it as a great combination, it's probably cultural, I'm sure I'd think differently if I was born and raised in NY. But at least in that example the texture difference helps the flavor combination. But would you serve apple sauce with mashed potatoes? Or sauteed apple slices with sauteed potato slices?


sauteed apple slices with sauteed potato slices sound good.

post #17 of 24

sauteed apple slices with sauteed potato slices sound good.


Then again, you don't like boudin noir, so you're quite the enigma to me. wink.gif

post #18 of 24

I love the Vietnamese version of it.  It's usually served in congee with other offals.  As a kid, I wouldn't touch the stuff but it's my favorite now.

post #19 of 24

Lots of restaurants are presently serving scallops on a slice of black pudding as a starter.

post #20 of 24
Thread Starter 

I had no idea there were asian versions too. Even in my utterly small country there are many variations in size and structure.  And, for the British/Scottish friends; I'm a hugh fan of the BBC programs like Masterchef and Great British Menu. Indeed, I've already seen many times chefs presenting a slice of blackpudding with a scallop on top. Although unknown over here, sounds yummie to me!

 

Anyway, any simply panfried pork sausage served with caramelized apples and a humble boiled potato sounds like heaven to me. Also... red cabbage, cooked slowly together with some (read: a lot) sweet apples, some soft darkbrown sugar and a good dash of vinegar...

post #21 of 24

I love Masterchef, too - and watch the Aussie version, although it is much more about the hype than the individual cooking skills of the contestants!

 

I believe there is to be an American version soon with Gordon Ramsay as the John Torode. Whilst I love his cooking, I just don't think he's suitable for that format.

 

Toad in the hole would probably be a dish you'd love, ChrisB!  Or my version of sausage and mash, served with onion and carrot gravy.thumb.gif

post #22 of 24
Thread Starter 

Ishbel, I watched every edition of the last "Masterchef, The Professionals" just a few weeks ago on BBC. Waaaaaaw, sen-sa-tio-nal finale! I wouldn't have known on whom to put my money; David or the girl who won. Absolutely amazing cooks, both of them. And, I love the judging by Michel Roux Jr. What a professional!

post #23 of 24

I've not tried it nor ever encountered a place where it was availalble.  But based on my one run in with Blutwurst, i don't see myself ever trying it either.

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post #24 of 24
Quote:
Originally Posted by ChrisBelgium View Post

Ishbel, I watched every edition of the last "Masterchef, The Professionals" just a few weeks ago on BBC. Waaaaaaw, sen-sa-tio-nal finale! I wouldn't have known on whom to put my money; David or the girl who won. Absolutely amazing cooks, both of them. And, I love the judging by Michel Roux Jr. What a professional!


I remember eating at the Roux Bros restaurants, many years ago - haven't been since Michel Jr took over.  I also missed that series, I watched the first one and was amazed at how nervous and tentative some of the chefs were - so gave it a miss!
 

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