That isn’t just a black pudding thing, either. Bratwurst, chorizos, Italian sausages, a ton of sausages use the same process. It is one of those time-honoured techniques that has endured because it works. And once you have eaten it, you forget that you are eating it in the first place.
A Dish With History
One of the reasons black pudding survives, in spite of the squeamishness, is history. This is a dish that stretches back to antiquity. Blood sausages could be made by ancient civilizations as a matter of necessity. The idea being, if you butchered an animal, you didn’t waste anything. Meat was valuable, blood was valuable. Mix that with some filler, grains and spices, and you were able to stretch that nutrition even further.
As time went on, cultures put their own spin on it. Spain calls it morcilla, France calls it boudin noir, Germany calls it blutwurst. Black pudding is merely the (unfortunate) identity the British Isles gave to a much wider tradition. Black pudding has stuck around. Not because people were down on their luck, but because we developed a version that is something people enjoy, tied up with regional pride and comfort food status.
Modern Takes and Variations
Today, black pudding retains its traditional roots while also being treated as a gourmet ingredient by chefs. Instead of being simply fried and served next to sliced bacon, it may be served crumbled over scallops. It might also be stuffed in pies, or pulverized and reinvented as a trendy canapé. It demonstrates how you can take what appears to be rustic or even crude and create a dish that’s worthy of a fine-dining experience. This happens just because you’ve realized the flavor of it.
Of course, the notion of eating blood still turns off some people completely, no matter how you decorate it. And that is completely understandable. This is one of those foods that either excites you or makes you shake your head in disbelief.
