Being Lancastrian by birth, black pudding is in my DNA. I have tasted many varieties from our own northern prize winning Bury Black pudding to plasticky almost inedible supermarket varieties to the fabulously sexy morcilla of my beloved Spain. But I have now come across one to rival the best – made by Clonakilty from Ireland. It is a stunner – a real mouthful of bp heaven. It is unctuous, a word I know I use a lot – but I love it and it was. And it awakens tastebuds in a way that leaves you thinking – hmmm…I’m in black pud paradise! I cannot recommend it highly enough if you are a fan of such fare – and if you are not, then you should be…and you will be if you give this baby a go. With a once in a blue moon fried egg (I’m more of a poached man – but somehow it just felt right this dank, drear morn to fry the free range meal in a shell) this was a fine way to start the day.
Oh…and as the plate said….it did all melt in the mouth!
Looks good…I’ve been converted to Haggis so Black pudding should be next on my list!
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It must be!
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Lovely! Going to France next week to have some of the best black pudding I’ve ever tasted.
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Tell you what – I will send you a Clonakilty black pud – you send me your nest – bp competition!
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What great looking eggs, absolutely perfectly done. I love blood sausage, is black pudding like it?
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Same thing- though I prefer the name Black pudding! Sounds less horrific! Glad you like it though!
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Sounds good!
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I’m very hungry while reading this so I’m taking the “it’ll melt in your mouth” as a personal invitation to gobble up the egg. yum. Meanwhile, I’ve never ever had black pudding. At least not yet.
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You must give it a go- but it has to be a good one.
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