Black Pudding Cooking Tips
In France, called “boudin noir” and Spain is the “sausage”, but what worries me (an Englishman in northern England) will always be the black pudding. Traditionally, from the north of England is actually a mixture of onions, bacon, oatmeal and combined it with pig’s blood, a classic example of a product designed to use every last bit of the animal, something that we are not doing enough for today.
It is sad that in recent years the product is minimized by the “Ecky Thump” image portrayed by the goodies in the year 1970 and then confined to the scrap heap of cuisine, along with tripe and other offal. – OK, so I’m not a big fan of tripe!
In recent years, black pudding experienced something of a renaissance, as many cooks have rediscovered both as an ingredient to prepare something and it is. Supermarkets have begun to repopulate it so maybe it’s something of a staple British again? I love it, so my family and if you fancy giving it a try here are my favorite ways to cook.
Black pudding comes in two basic forms, a stick, wrapped in a plastic skin and a ring or a horseshoe, which is a natural as a sausage casing.
The stick is the most watched breakfast plate and is very easy to cook as part of the great traditional English breakfast. Cut the stick into ½ inch slices, remove the plastic skin, and grill or fry for about 5 or 10 minutes per side. You’ll know when it is done because the surface has changed from a light brown color to a deep black texture wise it will be slightly crunchy.
That’s all there if you are going to serve breakfast on board, although baked beans are a perfect complement, like a nice liquid egg yolk. However, if you’re going to have as a starter then the rule is to ensure that they serve something sweet. Caramelized onions are good, like candied apple, which also tried honey and chile, but to be honest you can even get away with a simple tomato sauce made at home.
The ring is again a simple cooking process, but fewer people are familiar with it. You will not remove the skin, like the pop in boiling water (just below 100 º C) and let the warm ring for about 10 minutes.
You must ensure you have a pot that the ring size of black pudding around twice, because if the sausage through the playoffs will have much to expand and that’s a good test for when they are cooked. Also look for skin color became more gray than black.
Comply with cooked black pudding for me is to peel and cut the skin to leave the contents inside it looks like a big black sausage on your plate. Again, I want to serve with baked beans, but drizzle a little white wine vinegar to taste the black pudding – Yum!
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