Category: Not quite sure - side dish? meat? sausage?Black pudding is a common dish in a lot of countries, under different names. It is known in the US more as blood sausage. In Germany it is blutwurst, which means "blood sausage". But the British use the more appealing term "black pudding". It's a nice euphemism to avoid the fact that this is a big blob of congealed blood and fillers. In this case, it was pork blood with oatmeal. I've never been comfortable with the concept of eating blood, and especially pork blood. Serve it with some cheese, and you've broken pretty much all the kosher laws in one bite. I had my husband cook this stuff because I won't even pretend to know what to do with it. He grilled it under what we Americans will refer to as a broiler. It is truly very black and the husband cooked it until it was slightly crispy on the outside. To my eyes, it doesn't look very appetizing. I'm trying to think of what it looks like, and I can't put my finger on it. Maybe like whitewall tires recycled into sausage? Hmm. I'm not spitting it out. But I'm not particularly enjoying it. The texture is very crisp and chewy. Not chewy like gum, but like brown rice, where I have to chew it a lot more than I had hoped. In that way it reminds me of haggis. The flavor is challenging for me. It tastes like hot congealed blood. There's a definite iron-y kind of "I bit the inside of my mouth" flavor to it. In the end I don't like it. I just can't mentally get past the fact that I'm eating congealed blood, and it tastes like I'm eating congealed blood. I'd have trouble choking this down even if it was just to be polite.
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Alana Muir © 2006