Stomach-churning video shows how black pudding is made, leaving fans 'disgusted'
Love it or loathe it, black pudding has been a staple of Saturday morning fry-ups for many years. It's as much a part of an English breakfast as bacon and egg, but even if you're a fan of the weekend treat, you might be left rethinking your choices after you see how it's made.
Various versions of black pudding have been enjoyed across Europe for centuries, with the meaty dish known as morcilla in Spain, and boudin noir in France.
As per the English Breakfast Society, the first literary mention of black pudding was in 800 BC, when it was spoken of in Homer's epic Greek poem The Odyssey.
It's believed people in Britain have been dining on the divisive pud since at least the 1400s, after it was brought over by European monks. Initially referred to as 'blood sausage', the delicacy became known as 'blood pudding', before the term 'blak podyngs' was eventually recorded in the 15th century.
Now an episode of How It's Made, originally broadcast on the Discovery Channel, has left people shuddering after it revealed the exact process that goes into making black pudding.
'I don't want children staying up late at weekends - I really need adult time'
After being reshared on YouTube, this episode delves into the fascinating history of black pudding, as well as the contemporary manufacturing process.
The narrator of the doc explains: "Its roots are in ancient times, when people wouldn't waste any part of a slaughtered animal, not even its blood. Black pudding also contains several dry ingredients - barley, allspice, dried onions, spices and other seasonings, and wheat flour. The pig's blood is also in dried form."
Footage then cuts to man submerging porous cotton bags filled with barley, before leaving them overnight, causing them to swell.
Meat fat makes up a third of the pudding, as does pig's blood (Panos Egglezos/YouTube)The narrator continued: "The barley will make up around one-third of the pudding mix. Another third is the pig's blood, and the final third - meat fat."
A number of viewers were left feeling somewhat queasy at the sight of the fat being boiled in a vat before being added to the mix, while the 'rich' powdered blood tumbling in from above left them thoroughly sickened.
Once mixed and minced, the ingredients are pumped into a nylon casing and stapled closed, on what is known as the 'stuffing line', before being popped in the steam cooker.
The video, which has since been shared elsewhere, has attracted a number of repulsed comments, while others have come forward to defend the 'gorgeous' savoury pud.
One person shuddered: "Just the thought is actually sending chills down my spine."
Another grimaced: "Not saying it's gross but that giant pork cloud was brutal."
Taking another view, a third person wrote: "It's one of the most gorgeous foods to have. I was brought up in an Anglo-Scottish household and black pudding and haggis were always on the menu at least three days a week.
'My hubby wants to name our baby after his mum but her beliefs are too extreme'
"If you haven't tried either then please do, they are gorgeous, don't be put off by the ingredients because it's so tasty."
Do you have an interesting story to share? Email us at [email protected]
Read more similar news:
Comments:
comments powered by Disqus
