This is one of them.....
"BLACK PUDDING".......Also known in Germany as "Blutwurst" this product is generally used in Britain as an ingredient to the famous "British Breakfast", but it is rapidly disappearing.
..The "black pudding" here is the small black round piece on the right hand side of the plate. It is cut and fried in the pan.This is a Scottish breakfast, incidentally, and the almost "triangular thing you see on the top of the plate is a piece of the inimitable Scottish "potato scone" - something else which is rapidly disappearing as well, a great shame because it is a wonderful way of using up those left over mashed potates. Here is a picture and a recipe for it:
http://hubpages.com/topics/food-and-cooking/world-cuisines/western-european-cuisine/british-cuisine/scottish-cuisine/6278
They really are simple and delicious.....
However - back to our awful offal!
Black Pudding, in Germany referred to as "Blutwurst" comes (in Germany) in all varieties.
...there is "Wurst" (sausages or pudding) made from Pork, Beef, Veal and even sheep's blood. Poultry is also used. In Germany, all these products are generally eaten cold, finely sliced - with often "pumpernickel bread" - an incredibly heavy form of bread. The "wurst" can also often be "spread" and in general is eaten for what the Germans call "Vespers" or "Abendbrot", together with other charcuterie products such as cooked and smoked/raw hams and so on. Cheese is also often served at this meal. Here is a typical "Vespers":
..although smoked fish (herring, salmon etc) and cheese are often served too. Of course, being in Germany, the classical drink must not be forgotten...It just isn't the same with a cup of tea....!
Now....there seems to be some kind of confusion regarding the place of another delicious, rapidly disappearing work of art, Scottish again..THE HAGGIS!
Often mocked, once tried - a firm favourite:
...but it has nothing to do with "blutwurst" or "black pudding"...Here is a little piece about it, and further down you can find some anecdotes and video links.*********
Cooking Haggis
... here please dont let the ingredients put you off. HAGGIS 1 sheep's stomach 1 sheep heart 1 sheep liver 1/2 lb ... served with "neeps,(turnip) tatties(potatos). Of course a haggis meal wouldn`t be complete without a wee dram ...http://hubpages.com/hub/thejockspot_haggis
*********
Search results for Videos
***********
So - I hope this little article has assisted in the preservation of all these good and honest things, rapidly disappearing, and I'm sure that if you try them, you'll find more than one person around you who will appreciate them!
Just a final word - the French aren't to be left out of course - their version of "black pudding" or "blutwurst" goes under many names, some as exotic as "Jesus"
more normally as "Boudin Noir"
..and generally served as follows:
..with creamed potatoes. They are most often flavoured with apple nad accompagnied often with segments of fried, caramelized apples, as sour as you can get them (Bramley's are ideal but strangely unavailable in France!)*************
 |
| Weisswurst with Weissbier (German - particularly Bavarian) |
 |
| Boudin Blanc (French) |
*******
iwmpop (mr le marquis) - Vauvert, France - Mars 2011
No comments:
Post a Comment