WineLovers Discussion Group

Do not expect a completely new recipe as it is too simple, but more like something you might want to work with.
Yesterday I tried a few flavour parings around black pudding ... well, if you do like the idea of sausages made out of blood stop here.
The results were something wonderful.

Take equal amounts of fresh boiled gray peeled Dutch Shrimp (maybe peeled raw King Prawns might also work) and classic black pudding (be sure it is classic ... onion, blood, etc ... not special flavourings). Put everything in a mixer, make hamburger shapes (with 140g each you should get 4 burgers), refrigerate for a couple of hours and fry them in butter (the real thing not margarine).
Wonderful! A very delicate and perfect combination.
I tried a few ones in one day as I am perfectioning a dish for a lunch sunday, this combination was perfect!!!

I'm sure whatever it was was great, but I had to "stop here".

You should try black pudding. I was also very resistent to it for years ... but it is quite delicious.

Francesco, believe me, if I thought it would do any good, I would try. You wouldn't believe how many seemingly common things I've overcome a senseless aversion to and learned to love (like nearly dairy products and raw fish, just for instance). But, like snails or eating the heart of any animal, blood sausage just won't be one of them no matter how good it is. My imagination will just never let me not be too repulsed. I wish I could be otherwise, but I can't.