2010 : CELEBRATION OF THE IRISH BLACK PUDDING

French Recognition: 3 Awards for Irish butchers

Origins of the Black Pudding and Recipes

The Brotherhood of the Knights of the Black Pudding HOME

ORIGINS AND RECIPES

‘Le Boudin’ and the Black Pudding

Origins & Recipes

ORIGINS

Dried-blood pudding reaches back to the occupation of the Gaulle by the Romans, over 2000 years ago. Wild boar was a key element in Roman gastronomy and black pudding figured among the top favourite dishes. In those days, the Gallic wild boar was eaten and greatly appreciated almost all over the Roman Empire and as far as the Mediterranean Orient, where it used to be exported. In the past, the black budding was made from wild boar or pork that used to proliferate in the forests of the Perche region, feeding on the fruits of oak and beech trees.

RECIPES

· Traditional Irish Black Pudding from www.epicurean.com

· Grilled Black Pudding with Stewed Apples and Dry Fruits from www.hertzmann.com

Traditional Irish Black Pudding Recipe
Ingredients	Directions
1 quarter pint of fresh pig's blood 8 oz. bread cut into cubes 1 quarter pint of skimmed milk 1 lb. cooked barley 1 lb. fresh beef suet 8 oz. of fine oatmeal 1 tsp. salt 2 tsps. ground black pepper 2 tsp. dried mint	Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature. Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with salt and pepper and mint. Have ready two or three large roasting pans. Divide the mixture between them, they shouldn't be more than three-quarters full. Bake in a moderate oven (350*F. for about an hour or until the pudding is well cooked through. This makes a beautifully light pudding, which will keep well in a cold cupboard or fridge. Cut into squares and fry until heated through and the outside is crisp, in bacon fat or butter. Serves Six It is normally fried and is an essential part of a traditional Irish breakfast. Or-- for supper with fried apples and mashed potatoes. WHITE PUDDING- White pudding is a variety made without blood, but using minced liver instead..

Grilled Black Pudding with Stewed Apples and Dry Fruits
Ingredients	Directions
1/2 tbsp lemon juice 3 tbsps butter 3 large Granny Smith apples, peeled, cored, cut into 5-mm dice 1 tsp finely granulated sugar freshly ground white pepper, to taste 150 ml dry white wine 4 dried apricots 4 pitted prunes 30g golden raisins 1/2 tbsp lemon juice oil for frying 4 (about 150g each) blood sausages, pricked all over with a needle	Heat 2 tablespoons butter in a saucepan over medium heat. Add the apples and mix. Add the sugar and pepper and mix again. Cover and cook until the apples are tender and crush easily when stirring, about 10 minutes. Stir often. At the same time, heat the remaining butter and the wine in a frying pan over high heat. Add the dried fruits and cook until the wine has evaporated. In a different frying pan heat a little oil. Carefully cook the sausage until warm in the center. When warm, drain on absorbent paper. To serve, stir the apples thoroughly to crush the apples. Mix in the lemon juice and the dried fruits. Divide between heated serving plates so there is 1 apricot and 1 prune on each serving. Place a sausage on each plate and serve.

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