Mealie pudding here.
Sorry old fellow. On the whole I like Spanish food, but I found two things "challenging" : morcillas and something which resembles cubes of fat. But each to his own.
Torreznos no son yucky :) -either
It is gently boiled at the start to solidify the sausage, you then buy that sausage and re-cook it in your own fashion.
I think, at least with English black puddings, the long straight sausages are meant to be sliced and fried. The ones gathered in a horseshoe shape are often boiled. Both are lovely. One thing I have noticed is that it's much harder to find any with the little cubes of pig fat in them that used to be so prevalent when I was a young lad (50 years ago). It's a shame because I rather liked those, although they're probably very bad for the heart.
Many moons ago we went to Northern Spain and on the first night walked down to a bar and I had a plate of Black Pudding and my wife had a plate of garlic mushrooms. She hated Black pudding, however what we had changed her mind to this day. It was absolutely gorgeous. I couldn’t tell you what sort it was.
I got mine from Scotland, I have a feeling that our food laws in Victoria have prohibited the sale of pigs blood. The blood is dried and just needs to be rehydrated. This is what I followed, I have been having it every morning since I made it.
I tried everywhere to get pigs' blood there is a pig farm not too far from me that breeds Large Black pigs I did ask them, and they send their pigs off to be slaughtered and get every bit back bar the blood. I am certain there will be someone importing dried pigs' blood into Victoria or drying it but I couldn't locate it anywhere.
I have never thought why it has to be pig's blood, I have seen pigs being slaughtered, when they cut their throats it isn't just the blood that ends up in the trough, they let everything go.
