Veggie Black Puddings

[nadia]

This is something as a veggie I have always wanted to try. I remember eating the meat version years ago. I also remember working on a ship with an american who when we explained what the black pudding he was eating was he was convinced we were winding him up

 

[Ms Ordinary]

I'm not a veggie but I've always thought if I did go that way, black pudding would be the last thing I could give up. (unless I found out they were made like foie gras or something).

I do think stuff like veggie haggis, sausages & black pudding makes more sense than Quorn steaks etc, as its all about the seasoning & the recipe.

I mean as a meat-eater, I'd quite happily choose a veggie haggis or veggie sausages because I like the taste, but if I wanted a steak I'd just eat a real one or not at all.

Though its interesting that the products I've mentioned are all offal-y type things, so if one was to try & be an 'ethical-meat-eater' presumably it would be ones duty to make use of all the offal once you'd killed your animal?

 

[pogofish]

so if one was to try & be an 'ethical-meat-eater' presumably it would be ones duty to make use of all the offal once you'd killed your animal?

Shouldn't that be a normal meat eater?

The idea that we only eat the best cuts of meat & chuck the rest is a very recent one. Only really since the rise of BSE. Prior to that, it was quite normal for most people to use a range of poorer cuts & offal in their diet day to day & in most cases, the carcass was much better used than today as well.

 

[Mrs Magpie]

I've just mentioned the concept of vegetarian black pudding to my Mum (who made her own in the war....the pig was called Goering) and she laughed so much I thought she'd laughed her last.....

 

[tarannau]

It seems faintly repulsive now, but I strongly remember my gran, mum and uncle traipsing around in search of 'good' blood when I was much younger. They didn'tlike the British version much (too bland, too 'grainy') and set aside time to make the proper West Indian article, with a hefty addition of pepper (fresh chilli) and using rice to bind, rather than cereal.

Lightier and spicier it was - gawd knows the British stuff has never tasted the same.



And, sadly, EU regulations prohibit the sale of fresh blood now IIRC. I actually miss that stuff.

 

[Mrs Magpie]

I think it's only British black pudding that has to be made with reconstituted dried blood...boudin noir (the French version) is definitely made with fresh blood...maybe the French just ignore regulations where their prized culinary traditions are concerned.

 

[fractionMan]

And, sadly, EU regulations prohibit the sale of fresh blood now IIRC. I actually miss that stuff.

Why on earth would the EU do that? Sounds mental to me.

 

[pogofish]

Nope, certainly not in Scotland anyway. Fresh blood is still the norm for pudding makers here - although its sale may now be limited to only licenced producers?

 

[EastEnder]

And, sadly, EU regulations prohibit the sale of fresh blood now IIRC. I actually miss that stuff.

Couldn't you use vegetarian blood?

Bleed a carrot? Trepan a marrow?

Something like that?

 

[Bomber]

I like to eat a slice or two cold with just a sprinkle of salt on it!! Yumitty-Scrum-Poos Veggie Black Pudding !! FFS !!

 

[killer b]

maybe the French just ignore regulations where their prized culinary traditions are concerned.

indeed they do... from what i can tell, it's only the british who pay any attention whatsoever to EU restrictions on what you can put in food.

i like the sound of tarannau's west indian BP - anyone have a recipe? i know a few butchers who've sold me illegal stuff before, so it could be worth a try...

a curse on EU grub regulations... i remember the days when a pork chop would often still have a kidney attached.

 

[tarannau]

Nope, certainly not in Scotland anyway. Fresh blood is still the norm for pudding makers here - although its sale may now be limited to only licenced producers?

Apologies for my inaccuracy - I didn't mean to suggest that black pudding could no longer be produced with fresh blood, more that it seems impossible for the general public to get hold of blood as they did in times gone past.

I think it may well be only licensed producers who can get hold of blood now, meaning that you can't just pop to the butchers and order a few bags of blood for home use. And it seems to be pretty watertight too - despite a good few enquiries over the years, including one to a notably-acclaimed butcher and family friend, fresh blood's proved pretty much impossible to source. I'm sure you can somehow, but I'm not sure I'd want to trust any old butcher.

 

[FruitandNut]

stopped at a stall on the "continental" market today, and saw a black pudding stall with "veggie" black puddings. Got 2 but don't know what to do with 'em.

Anyone tried them? Any tips? I believe carnivores go for vinegar and mustard with them?

Try bacon and mushrooms with them

 

[Mrs Magpie]

Boudin noir is eaten with mashed potato and stewed apple.

 

[killer b]

stewed apple is lush with BP... i also like a home-made tomato sauce, heavy on the garlic.

 

[tarannau]

i like the sound of tarannau's west indian BP - anyone have a recipe? i know a few butchers who've sold me illegal stuff before, so it could be worth a try...
(

With my gran (sadly) long departed, it's my uncle who'll know the recipe. He's only around the corner in the West Dulwich area, so it shouldn't be a problem to ask. He's also a dentist, so you can make your comedy bloodthirsty dental jokes right about here...


That said, the word 'recipe' may be pushing it. Most of my family's recipes seem to consist of 'bit of this, bit of that, bung that in' style instructions, with no wish to get bogged down in quantities. By 'eck they can cook though.

If you can find a source of fresh blood, I'll honestly get in touch and provide you with a recipe. I'll also have to hold off my family, particularly my old man (who's Welsh but loved that black pudding stuff more than life itself) from trying to search you out and steal your blood....

 

[killer b]

i'm in preston, so chances are it'd all be one big blood clot by the time it got to you...