When it comes to breakfast, most of us want simple things like bacon and eggs. There is, however, a divisive treat that often shows up on the plate with these breakfast staples: black pudding. This is the kind of food that can both surprise and interest people. But what is this strange meat full of blood, and how is it made?
As the name says, blood is one of the most important parts of black pudding. You can find it all over the world in different shapes and sizes. It’s basically a type of blood sausage. Some people might find the idea of eating blood strange, but the process of making black pudding is very interesting and has been around for a very long time.
Most of the time, pork or cow blood is used to make black pudding. But the blood used isn’t fresh; it’s dry blood, which is what gives the pudding its unique dark color. It is mixed with animal fat and grains like wheat or barley to give it its own texture and taste. This mix of ingredients is what gives black pudding its rich and spicy taste.
That’s not where the magic ends, though. A lot of different spices are added to make the taste better. Spices and herbs like nutmeg, cloves, pennyroyal, thyme, and more are in this group. These spices not only give the pudding a nice smell, but they also help it taste rich and complicated.
After carefully measuring and mixing all the ingredients, it’s time to get the sausage ready to cook. It is usual for black pudding to be put into a natural shell made from pig intestines. A lot of people may be shocked and even surprised at this point. Yes, the pudding is wrapped in pig guts. This has been done for a very long time in the art of making black pudding.
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