The blood gives black pudding its characteristic dark color, ranging from deep red to almost black when cooked. The name “blood sausage” comes from this color. The blood in black pudding acts as a binding agent, helping to hold the other ingredients together. Additionally, it gives a rich, spicy flavor. And it also adds depth and complexity to the flavor profile, complementing other ingredients like fat, herbs and spices. 🎥 @lescuisinesdelocguenole @yannmaget @thebestchefawards #foodmeetsscienc
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Bury, Lancashire, England is known for being the capital of black pudding. The sausage made of cereals and blood is a delicacy here, eaten as a takeaway food with sauce or in a bread roll. Richard Morris from the Bury Black Pudding Company takes us through the making process step by step. His grandfather was a butcher, and it is his black pudding recipe that the company uses today. | Insider Food
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