Black Pudding Quotes

“I opened the fridge but there was nothing in it; apart from the stubby end of a black pudding sausage wrapped in cling film, which had been in there for god knows how long, as an emergency stash for when we ran out of blood or the butcher's was closed. I chopped it up into little pieces and carried them in the palm of my hand, like I was offering bread crumbs to the birds, while I went around the house one last time. I took little pieces one by one and popped them in my mouth. The black pudding tasted bad, especially so cold from the fridge. And my body couldn't take much of the egg and oats and pepper that were mixed with the blood to make the sausage; I had to spit most of it out. But it was sustenance, enough to tide me over.”
― Claire Kohda, Woman, Eating

“From time to time she tasted his food. The sausage was delicious, seasoned with ginger and spices. His sides were all buttery and rich- the mushrooms sautéed in butter, the tattie scones cooked in butter. She tried the black pudding with trepidation. It wasn't her favorite item, but it wasn't awful. It tasted a bit like liverwurst mixed with oatmeal. All of his dishes were rich and heavy. She had to lighten up their menu.
Her vegetables looked beautiful- red and yellow tomatoes, grilled Portobello mushrooms, purple potatoes. Colorful, bright, bursting with flavor. She prepared an orange marmalade, another Scottish specialty, and paired it with crispy challah toast. Cady and Em would have loved that part. The fruit salad was all citrus and lemon basil. The sauce fruity and tart.”
― Penny Watson, A Taste of Heaven

“Dried pig blood for making black pudding; black pudding-making kit with dried pig blood; dried pig blood bulk buy. And recipes at the bottom. Blood sausage hash, Tolosa stew, hot pot, sweet potato gnocchi with black pudding and chili. A menu for a posh restaurant in Leeds comes up too, and one of the starter options is dried pig blood and snail eggs. People are weird, I think.”
― Claire Kohda, Woman, Eating