I’ve got a bit of a thing for boudin noir, black pudding and the like. They are clearly very good for you, look at what a healthy person I am! I was very pleased to see some French West Indies boudin noir in Le Marche du Quartier (opposite Sillfield Farm in Borough Market) last Friday. It promised chilli action, and whilst there were hints of this its main character was a very tarragony herbal flavour. This was certainly interesting, but the slime-tastic texture was not terribly pleasing. It doesn’t compete with the boudin noir from the butcher in Nuits-Saint-Georges and is a country mile behind Sillfield Farm’s offerings.
Shall we remind ourselves what the totally amazing Stornoway black pudding from Sillfield Farm looks like?[image image_id=”1989″]
Mmm I love blood pudding.
For a very different style, you might want to try the one from Scandinavian Kitchen, here’s my post on it from a while ago: http://kaveyeats.blogspot.com/2009/09/vacuum-cleaners-cameras-blod-pudding.html
Have you tried the morcilla from Brindisa – ultra good, different in stlye to Silfields…
Many thanks for the recommendations; I’ll check them out.