My lunch today was Sillfield Farm Bury-style black pudding. These are sold as whole sausages that you can slice up and fry. Jolly good they are too. They have a reasonable content of grain and fat, but stuffed with rich, cooked blood. This is the best black pudding I’ve had, and I heartily recommend that you head off to Borough Market or go to Sillfield Farm’s website and pick some up.
David
I am a very charming insane person who is very well-endowed with academic epidemiology and professional wine qualifications. I am extremely generous with my opinions and bodily function references. Fifth top red trouser wearer in the international wine trade. I am the author of the first 800,000 words on here spread over 20 years of continuous publication.