What exactly does black pudding taste like? Is it similar in any way to rare beefsteak, or closer to a sausage? I”m interested in the overall texture as well as the taste – is it chewy like a sausage, or smoother (like a hot dog) or tough like steak? Is is greasy at all, or moist, or dry?I know there”s various ways to prepare it, and I”m not looking for a specific one. Any information at all is welcome – just please specify which preparation you”re referring to (fried, boiled, etc). Thanks a lot!
I usually cook it in the frying pan, so it”s a got a good bit of moisture to it, though I know some people who like to fry it so much it”s reduced to a fine ash, which I think rather removes the point.
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Since it has oats and bits of cereal in it, it has a sort of grainy texture that isn”t unpleasant. It”s chewy, a bit heavier and stodgier than sausage, and the taste has a slight coppery tang to it, which I”m sure is the blood, though if you weren”t told there was blood in it I can guarantee you wouldn”t notice. It has an aftertaste, which along with the heaviness of the pudding, means it”s best washed down with a drink (likely tea).
Like… black pudding, really. Oaty and heavy, perhaps with a touch of meaty-metallicism (if such a term were real). I”d recommend eating some: it”s the best way to be sure.
Sliced thickly, then fried or grilled, in an English breakfast. It is in itself very fatty (studded with dice of pure pork fat), so it is greasy if fried and let to get cold, but if you eat it good and hot, or grill it, it”s less so. It”s quite crumbly; you need to take care not to let the slices break up in the pan.As for the taste, you really need to try it. If you can”t get English black pudding where you are, but you have Latino food shops, try some morcilla, which is the Hispanic equivalent. It”s usually more spicy and oniony than the English pudding, but it”s essentially the same beast.
Black pudding tastes far less of blood than than rare steak does. I”d agree with a previous commenter that if you didn”t know it was made from blood you probably wouldn”t guess. It tastes meaty and usually has quite a smooth somewhat doughy texture while the fine dice of pork fat mixed with it goes gelatinous. I usually cook it by cutting it into circles about an inch thick and frying gently, taking care not to break the slices as I turn them. Once they are cooked I lift them out onto kitchen paper to let some of the fat drain and use the same pan to make a sauce from the remaining fat, flour, butter, if needed, and port wine with suitable seasoning.
My parents are from the UK, I grew up eating black pudding.We would slice it about 1/4 to 1/8th inch thick and fry it until it was black on the surface and the interior was no longer red (a dark brown).It tastes like pork, a lot. especially the bits of juice that get cooked onto the bone when frying chops.We”d serve it as part of a breakfast with bacon, eggs, baked beans, white pudding and assorted other fried things, all covered in HP sauce, or as a layer in bacon and egg sandwich.