In today’s social media merry-go-round, adding a new recipe or reviewing the latest cooking techniques is more relevant than writing about the history of a type of food. Black Pudding (or Blood Sausage) has been on the table for centuries in numerous countries around the world. There are so many interesting historical, religious, and cultural references relating to this occasionally contentious food source that we thought we’d share some of them with you. So we are going to track back through the ages to find out more about the history and origins of ‘Black Pudding’ with some facts (& tales). By way of an introduction, we’ll start with a few of the reasonably well-known facts.
“We’ve got these goat paunches on the fire, Stuffed with fat and blood, ready for Supper.”
“Take the Blood of him, & the grease of him self, & Oatmeal, & Salt, & Pepper, & Ginger, & mix these together well, & then put this in the Gut of the porpoise, & then let it boil easily, & not hard, a good while; & then take him up, & broil him a little, & then serve forth.”[III]
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