What does Blood Pudding taste like? I've seen the recipe and it looks terrible.?

Question

Also, is it high in cholesterol? Just curious. As an American I've never seen it on a menu. So much wonderful Irish food appears to call for a Dr in attendance at the table. No slight intended, as I'm of English-Irish descent.

Sorry, Black Pudding!

Answer 1

People with high cholesterol should avoid black pudding, as it contains a lot of visible fat. http://www.listermedicalcentre.com/cholest.htm
But i absolutely love them., especially Bury black puddings.
The trouble is although they are delicious, one pudding contains around 25% pig fat.
It is hard to describe the taste, but the perfect way to boil them is to put them in a pan of water and bring not quite to the boil, then turn off the heat and leave for 5 mins they will be perfectly cooked.

Answer 2

I think some people are getting it Mixed up. Blood pudding is not sausage however there is a black pudding that consist of pigs blood and other things that make it sausagey.

I would say the lady that said when you cook steak and the dripping are what it taste has the best description.

Answer 3

blood pudding,, black pudding, more or less the same,, not really a sausage, as in "links" , more like a cucumber shape cut up into discs and fried,, lovely,, made from pigs blood whipped to thicken with some grizzle added , also, in ireland there is white pudding, bread crumbs and spices mixed with sausage mix and prepared the same way, ok to eat raw on bread, frying adds the cholesterol,,basic irish and english food is healthy, maybe a bit stodgy, 2 veg and meat, 1 veg being potatoe,, good food for the climate

Answer 4

There is a difference between black pudding, which is made from blood, but has barley and/or oats in it. Black pudding is normally simmered (not boiled, other wise it might explode). In the UK it is then often sliced and the slices fried.
Blood sausage 'Blutwurst' is also made of blood and offal. Since it doesn't have so much grain in it, it tends to be - well bloody. It is normally available in late autumn. These are simmered, but never fried. Let them cool a little before serving, otherwise they might spurt when you attack them with a knife and fork. Blutwurst are often eaten together with Leberwurst (liver sausage) which are cooked in the same way. Serve with apple sauce and mashed potato. Not for the faint hearted. I eat them about once a year, and never when my Kurdish/Turkish step son is around!

Answer 5

Don't be put off by the recipe, black pudding is lovely. Its hard to describe the flavour but it does not taste like the ingredients. Its not any higher in cholesterol than say a pork sausage.
Give it a try and you will be surprised.

Answer 6

Black Pudding is common all over northern Europe and different countries have different recipes.
I am English and find Scots and Irish Black Pudding too heavy in oatmeal for my taste.

Answer 7

Roll and Black Pudding. Scottish delicacy.

Answer 8

When you cook pork chops or steaks in a pan or under the broiler, there are grayish blobs left in the pan. Do you eat them? That is cooked blood that seeped out of the meat. That's what blood pudding tastes like. It sounds terrible but it really isn't so bad.

Answer 9

It is also German only we call it Blood sausage and it tastes great. It naturally isn't high in cholesterol, it is the frying that adds the fat. It is really tasty fried crisp and served with hot mustard. You can usually find it at a Scottish or German butcher.

Answer 10

Tastes lovely, also known as black pudding