“Black pudding supper”.
Even I feel sick now, and I love black pudding.
In the Philippines you can dine on Chocolate Meat, the local variant of Blood Pudding.
When my daughter was about a year old my German landlords had their annual slaughterand had made “Blutwurst” I think it is the same ting. I was a bit put off at first but after trying it, it is pretty tasty - somethinglike liver pate’ or something. My little daughter liked it as well and the land lords got a kick out of seeing her eat the blutwirst and kept feeding it to her. Here is a word of advice NEVER GIVE AN INFANT BLUTWURST!! Unless you have a nanny to change those diapers. YUK! Coms out largely the same way it went in. I will never forget that and will also probably pass on the Blutwurst if I ever have the opportunity again.
I have a feeling that some people here wouldn’t want to try the traditional South of Sweden goose dinner with svartsoppa (black soup).
Oh and have you ever had really true Jamaican Jerk? I once knew a jerkman and he said the true secret ingerdient was pig blood but then I’m getting off the subject…
grits are gross?..they’re just ground corn boiled in water w/ salt and butter…what the hell’s gross about that?
Now, I’ve got coon-asses on mom’s side of the family. I swear they’ll eat damn near anything. Matter of fact, if it don’t eat you first…it’s fair game. Anybody dat’l eat a crawdad’s head…suck out de’ head, mmboy dat’s wut I’m talkin 'bout Me…yea man!
Read more carefully: As far as I can see, I’m the only person that mentioned grits and I specifically said that they are not gross - I said that they are nasty, meaning I don’t like the taste.
I make pretty fine jerked chicken and pork… my recipe doesn’t call for blood, nor does any other recipe that I’m aware of. The only two ingredients I’ve seen common to every jerk recipe are allspice berries and scotch bonnet peppers, other than that there is alot of variation so… who knows maybe somebody does put a dash of pigs blood in their sauce.
Firstly: Battered black pudding? Is there nothing the scottish won’t batter?
Secondly: The reason I will not eat black pudding is the description i’ve been given of the process whereby the blood is obtained. This description, while not necessarily true, is off-putting. TMI alert.
In order to obtain the blood from the pig it is hung still alive from a hook and manoeuvred over a ‘bath’ to catch the blood. The pig’s throat is slit, and the pig ‘bleeds out’ into the bath. The tricky bit is that, as the pig is still alive, it goes into shock as its throat is cut, and loses control of it bodily functions, particularly its shitting and pissing bodily functions. Of course the end result of this unfortunate accident ends up in the same bath as the blood. So if you’re into blood-piss-shit pudding then knock yourself out.
So no wonder, unlike other british/irish foods, it has flavour!
Of course, what with modern slaughter techniques I’m sure nothing of this sort happens any more - if it ever happened in the first place - but I think I’ll stick to white pudding anyway.
Come to think of it I once had white pudding battered. Delicious!
Not much.
The ‘Deep-fried Mars Bar’ does exist although it is less common than you may have been led to believe (I’ve never tried it , but i’m told a deep fried bounty bar works much better).
A few years ago I passed by a chip shop in Edinburgh which sold Jaffa Cake fritters!
A well-known Glaswegian delicacy is the deep-fried pizza - truly revolting.
You’re right amarone , my mistake…sorry 
You did say nasty, but you did use the word gross a lot . You just haven’t tasted grits cooked right…hmm maybe?
Anyway, I had switched from Bloody Mary’s over to Tom Collins by then. I’ll try to read more carefully next time.
Well, it’s not too late for you to adopt the word. Cowberry jam doesn’t sound very tasty to me. I am quite sure that when Absolut launches a new flavour it will be Absolute Lingon and not Absolut Cow. 
You are right about not checking the dictionairy though. I have always heard the homemeade version and never bothered to check it. :o
Quite possibly - I’ve only had them once, and that was once too often.
Wait a sec here…you guys mean to tell me that blood pudding is actually made with blood. Please allow me:
Ewwwwwwwww!!
Is there any reason its not available up North? I’ve never checked if it was or not but someone mentioned it in passing, something to do with BSE perhaps? 
<intentional hijack> Grits: t-keela style (not for dieters)… First thing is to start cooking some good bacon on a griddle or flat skillet.
Take a medium sized boiler and put two cups of water and set to boil. Measure out six tablespoons of grits in a cup and add a tablespoon of salt to the grits.
When the water begins to boil add the grits and salt to the boiler and allow to boil for a couple of miniutes. Then take the pot off of high heat and set to simmer. Stir well and then put the lid on for about ten minutes.
By then you should have some bacon about ready. Take the skillet and scrape the pan to get the pieces stuck to the bottom. Add this and a couple of tablespoons of bacon fat from the skillet to the grits and stir well. Before putting the lid back on the boiler add a couple of tablespoons of butter as well. Stir and cover for another ten minutes at simmer. (ingredients can be reduced or increased proportionally)
They should be done by now…apprx. 20-25 minutes total cooking time. They should be smooth and just thick enough to stay on an upturned spoon. NOT sticky or gritty.
Take that same skillet while the grits are cooling (to set) and get some Texas style toast, spread some butter on the bread and fry it (toast it) in the skillet…be sure there’s a little bacon grease in the skillet still (very little). Damn that’s good!
Measurements can vary a little according to taste…but you CAN’T leave anything out completely or they will taste NASTY!
This may seem too obvious or simple for some of y’all, BUT you wouldn’t believe the masses that have never had grits prepared correctly. Even around here…my mother-in-law…few years ago she tried mine and fell in love…grandma asked how?
P.S. just to get back on topic: While I’m having this…my wife will probably have some Boudain…no BS she loves the stuff.