I've probably done this thread before but nevermind.

Black Pudding is pretty damn tasty. 'Oh but do you know what it's made of?'. Yes, yes I do but thanks for asking.

Part of it's beauty is that it doesn't take long to cook and has it's own unique look and taste. Spanish black pudding (Morcilla) is a bit more spicey and very good, mash it up in the pan whilst cooking and have it with a fried egg and you won't be disapointed.

Remember to take the plasticy outer casing off before cooking, or not, it doesn't really matter too much. Bit like the chorizo skin you get, in fact that could be a whole other thread, maybe titled 'Food where you should take the plasticy bits off first but it doesn't really matter too much if you don't.

Robin Askwith