Jambothump Posted November 19, 2019 Share Posted November 19, 2019 I love it, but have heard various origins as to why it is so good and different. 1. The pigs eat the seaweed ? 2. It's made from lambs blood ? 3. It's not even made on Stornaway ? Enlightenment please. Quote Link to comment Share on other sites More sharing options...
Bauld Posted November 19, 2019 Share Posted November 19, 2019 Black pudding just tastes like blood without the combination of spices etc added to it. I think the stornaway recipe just nails that spice mix perfect giving it a better flavour than it's competition. Quote Link to comment Share on other sites More sharing options...
superjack Posted November 19, 2019 Share Posted November 19, 2019 22 minutes ago, Jambothump said: I love it, but have heard various origins as to why it is so good and different. 1. The pigs eat the seaweed ? 2. It's made from lambs blood ? 3. It's not even made on Stornaway ? Enlightenment please. Part of the difference is that it's lambs blod that is used I stead of dried pigs blood. I do enjoy popping along to my local butcher and buying a whole pudding for £7. Quote Link to comment Share on other sites More sharing options...
Auld Reekin' Posted November 19, 2019 Share Posted November 19, 2019 It's certainly got a higher onion content in it than many other black puddings: you can tell that by the taste and the smell of it cooking. Other than that, and as far as I know, it is made from lambs' blood rather than pigs' and - if it has the EU protected-origin logo on it - it is made and has to be made in Stornoway. Quote Link to comment Share on other sites More sharing options...
DG_HMFC Posted November 19, 2019 Share Posted November 19, 2019 Don't know what's different about it, all I know is that it's delicious. Quote Link to comment Share on other sites More sharing options...
Jambo-Jimbo Posted November 19, 2019 Share Posted November 19, 2019 28 minutes ago, Auld Reekin' said: It's certainly got a higher onion content in it than many other black puddings: you can tell that by the taste and the smell of it cooking. Other than that, and as far as I know, it is made from lambs' blood rather than pigs' and - if it has the EU protected-origin logo on it - it is made and has to be made in Stornoway. And that is why I'm not a fan of it, love most black puddings, just not the Stornoway recipe. Quote Link to comment Share on other sites More sharing options...
Do The Dance Posted November 19, 2019 Share Posted November 19, 2019 Is the lambs blood thing true? Quick google shows pigs blood, maybe looking in wrong place..? Quote Link to comment Share on other sites More sharing options...
Irufushi Posted November 19, 2019 Share Posted November 19, 2019 Not a fan of it either. Cockburns is the best I’ve tried by miles. Quote Link to comment Share on other sites More sharing options...
moz Posted November 19, 2019 Share Posted November 19, 2019 Not a fan either, think its the onion content...repeats every time for the full day...! Crombies own make used to be the mutts nuts but they have stopped now.......next best is the butchers at North Berwick, great stuff [They sponsored a match ball a few games ago as well...] Quote Link to comment Share on other sites More sharing options...
Auld Reekin' Posted November 19, 2019 Share Posted November 19, 2019 25 minutes ago, Do The Dance said: Is the lambs blood thing true? Quick google shows pigs blood, maybe looking in wrong place..? You know what? You're right... No lamb content at all in these ones, which are the most common ones you see in the shops. Quote Link to comment Share on other sites More sharing options...
Mark_Mywords Posted November 19, 2019 Share Posted November 19, 2019 1 hour ago, moz said: Not a fan either, think its the onion content...repeats every time for the full day...! Crombies own make used to be the mutts nuts but they have stopped now.......next best is the butchers at North Berwick, great stuff [They sponsored a match ball a few games ago as well...] Agreed on the Crombies black pudding. Brilliant it was. Anybody know why they stopped making their own? Quote Link to comment Share on other sites More sharing options...
Do The Dance Posted November 19, 2019 Share Posted November 19, 2019 1 hour ago, Auld Reekin' said: You know what? You're right... No lamb content at all in these ones, which are the most common ones you see in the shops. Haha, I only asked for my Muslim mate. Always feel he’s missing out on these things. Quote Link to comment Share on other sites More sharing options...
Auld Reekin' Posted November 19, 2019 Share Posted November 19, 2019 (edited) 24 minutes ago, Do The Dance said: Haha, I only asked for my Muslim mate. Always feel he’s missing out on these things. He is! Bad news for him, though, I'm afraid: doesn't matter what kind* it is, if it's blood, he can't eat it! He might be OK with a traditional - i.e. no pig offal - haggis though. The haggis I've tasted that do have pig offal in them are crap anyway; to be avoided. (*Although pig-flavour would no-doubt be particularly taboo...) Edited November 19, 2019 by Auld Reekin' Quote Link to comment Share on other sites More sharing options...
superjack Posted November 19, 2019 Share Posted November 19, 2019 3 hours ago, Auld Reekin' said: It's certainly got a higher onion content in it than many other black puddings: you can tell that by the taste and the smell of it cooking. Other than that, and as far as I know, it is made from lambs' blood rather than pigs' and - if it has the EU protected-origin logo on it - it is made and has to be made in Stornoway. Technically incorrect. Only 1 of the butchers up here uses lots of onions, Charles MacLeods. Also, it seems the puddings only have to be made in lewis or harris to be classed as stornoway black pudding. Quote Link to comment Share on other sites More sharing options...
superjack Posted November 19, 2019 Share Posted November 19, 2019 2 hours ago, Auld Reekin' said: You know what? You're right... No lamb content at all in these ones, which are the most common ones you see in the shops. I take it back about the lambs blood. I know a couple of folk who used to make their own using lambs blood. Also, if you can find it on the mainland, get the puddings from W J Macdonalds butchers, far better and a lot less onion. That's the butcher I always go to. Whenever I come down to my folks, I always have about a dozen puddings in my boot for various relatives and mates. My car boot looks like an ann summers sales reps car. Quote Link to comment Share on other sites More sharing options...
Zico Posted November 19, 2019 Share Posted November 19, 2019 Had some on Sunday. Better than crack. Quote Link to comment Share on other sites More sharing options...
moz Posted November 19, 2019 Share Posted November 19, 2019 1 hour ago, Mark_Mywords said: Agreed on the Crombies black pudding. Brilliant it was. Anybody know why they stopped making their own? Guy in there said it was too much hassle...lots of red tape etc for the manufacturing of it.....smooth and lovely it was.... The butchers in North Berwick......Andersons I think it is....on the high st, do the next best thing....plus their steak pies are excellent I pop in each time I have to drive down the east coast for work and stockpile on both items Quote Link to comment Share on other sites More sharing options...
ri Alban Posted November 19, 2019 Share Posted November 19, 2019 Any black pudding does me. Magic! Quote Link to comment Share on other sites More sharing options...
Harko Posted November 19, 2019 Share Posted November 19, 2019 4 hours ago, Auld Reekin' said: You know what? You're right... No lamb content at all in these ones, which are the most common ones you see in the shops. That’s the stuff they normally serve in most restaurants but there’s also 2 other butchers in Stornaway that make it. So there’s one called MacDonalds, but my personal fave is Macleod & Macleod’s Stornaway black pudding - it’s a bit more spicy than the other two. Quote Link to comment Share on other sites More sharing options...
Auld Reekin' Posted November 19, 2019 Share Posted November 19, 2019 3 hours ago, superjack said: I take it back about the lambs blood. I know a couple of folk who used to make their own using lambs blood. Also, if you can find it on the mainland, get the puddings from W J Macdonalds butchers, far better and a lot less onion. That's the butcher I always go to. Whenever I come down to my folks, I always have about a dozen puddings in my boot for various relatives and mates. My car boot looks like an ann summers sales reps car. 1 hour ago, Harko said: That’s the stuff they normally serve in most restaurants but there’s also 2 other butchers in Stornaway that make it. So there’s one called MacDonalds, but my personal fave is Macleod & Macleod’s Stornaway black pudding - it’s a bit more spicy than the other two. Thanks for the info & tips lads. Quote Link to comment Share on other sites More sharing options...
superjack Posted November 19, 2019 Share Posted November 19, 2019 2 hours ago, Harko said: That’s the stuff they normally serve in most restaurants but there’s also 2 other butchers in Stornaway that make it. So there’s one called MacDonalds, but my personal fave is Macleod & Macleod’s Stornaway black pudding - it’s a bit more spicy than the other two. Macdonalds is my favourite, plus the owner is a jambo. Always gives me extra when I'm getting mince, sausages or steaks. Quote Link to comment Share on other sites More sharing options...
Tommy Brown Posted November 19, 2019 Share Posted November 19, 2019 https://player.stv.tv/episode/3tzs/haymans-way 9 minutes in McDonalds Black Pudding being made Quote Link to comment Share on other sites More sharing options...
Cairneyhill Jambo Posted November 19, 2019 Share Posted November 19, 2019 Im sure i read a while ago that Charles Macleod uses dried pigs blood because there isnt enough supplies of fresh blood whereas Macleod and Macleod use fresh lambs blood. Quote Link to comment Share on other sites More sharing options...
whodanny Posted November 19, 2019 Share Posted November 19, 2019 It's StornOway !!! Quote Link to comment Share on other sites More sharing options...
DarthVodka Posted November 19, 2019 Share Posted November 19, 2019 Generally made with pigs blood as it clots unbelievably quickly Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.