I decided just for the fun of it, to post a picture of a classic English breakfast. Actually, I am telling a little white lie here. I am posting it because I am craving it. It has been 7 years now since I last had this delightful classic. I have done my own little variations, while here in the USA. You know, the little breakfast sausage, that doesn’t quite make up for the local British butchers banger. The tomatoes, egg and mushrooms are no problem and neither is the bread, I can still toast or fry that. The beans are no longer a problem either, I can get those delicious Heinz baked beans from my local World Market (I used to work for them and I thank you God that this store exists here over the waters). Then I can make do with the bacon, it’s not your classic Danish over here, but they do have some nice smoked or maple flavours. But the last classic, that I probably miss the most, is the Black Pudding, ohhh, how I wish I could get this delicious addition, but unfortunately, it is a banned food over here. So, after trying my best, to get a little taste of home at breakfast time, I will just have to live with this image of what my Sunday mornings used to be.
Here is a little history, for anyone curious, for the traditional Black Pudding:-
Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe and the Americas. Pig, cattle, sheep, duck, and goat blood can be used depending on different countries. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, sweet potato, onion, chestnuts, barley, and oatmeal. In Spain, Portugal and Asia, potato is often replaced by rice. Black pudding in the United Kingdom and Ireland is generally made from pork blood and a relatively high proportion of oatmeal. It can be eaten uncooked, but is often grilled, fried or boiled in its skin. In the United Kingdom, black pudding is considered a delicacy in the Black Country, Stornoway and the North West, especially in Lancashire, in particular the towns of Bury and Ramsbottom home of The World Black Pudding Throwing Championships, where it is sometimes boiled and served with malt vinegar out of paper wrapping. Black puddings are also served sliced and fried or grilled as part of a traditional full breakfast throughout the UK and Ireland.