When I was growing up, after the Christmas morning present-a-plooza , my mom always made us Christmas brunch: bacon and eggs, toast, orange juice, and blood sausage (or black pudding, for the squeamish) (non D&D variant), plus porridge. Mmmmm, good. Black pudding with little white bits. Nice Brit-ethnic brunch.
Then time passed. It became hard to find blood sausage. “Not much call for it anymore”, said our small town butcher. And Maple Leaf meats stopped making it. Finding the blood sausage for Christmas brunch became a quest every year. Occasionally found some variants, greatly inferior to the Maple Leaf version I grew up with.
Until it stopped. No more blood sausage at Christmas.
Years go by.
Mrs Piper is browsing our local Italian deli web-page, looking for a charcuterie board for Christmas Eve.
“Do you know the Italian deli sells blood-sausage?” she asks.
Whoo-hoo! Blood sausage is advertised. Not a traditional Italian delicacy, so far as I know, but blood sausage!
I go off to the deli the next morning, as soon as it opens. Can’t take a chance on it selling out! Yay - they have blood sausage! Honking big ones, not the little one-family size that Maple Leaf used to make. I order a good sized chunk, and bring it home. Excelsior!
We didn’t do Christmas brunch, but I made it this morning to go with pancakes and bacon. A bit tricky to cook without a non-stick pan, but, THE BLOOD SAUSAGE HAS RETURNED!
A Christmas tradition revived!
Hark the Herald Angels sing…