Black Pudding in UK, Chitterlings in Southern US and Chorizo in Spain all have the basic pig’s scrap in the puddings. An article in Scotsman reveals the fact that it hardly matters where the dish originates, what matters is how the traditional dish is going beyond sausages and beans.
Briefly, it is all about cherishing black pudding with pairings, seasonings, and its natural juices. The gourmet element in the revered pork scrap in breakfast, lunch or supper claims to be with shellfish, lamb, vegetables and even wine.
The variants of black pudding are catching attention as they have moved out of their traditional platters to attract diners with unconventional combo of smoked herring and haddock, brandy, stuffed in duck breast, ice cream, Muscat wine, chicken breasts, mustard dressings, mushroom sauce, potato scones, cherry tomatoes, the list is endless.
The chefs are recognizing the versatility of black pudding in readymade form or otherwise and they are experimenting a lot to complement the rich taste of black pudding with delicate flavors. The variations of black pudding are coming in appealing attires to make themselves a respectable part of dining to adapt to the backdrop of convenient and comfort foods with lots of zest in it.
