#blood sausage

[rhetthammersmithhorror]

[fogwitchoftheevermore]

i remember back when this episode first dropped i dropped literally everything to make this edit. i love you s2!nature wives

[rabbitcruiser]

National Black Pudding Day

Savoring blood sausage connects taste buds to rich culinary traditions, blending savory notes that captivate discerning palates.

Black pudding is considered to be one of the most important traditional butcher staples in Scotland and Ireland, as well as other places in the UK. Not only placed on breakfast plates at home but also found as a gourmet menu item in fine dining establishments, this time-honored food is certainly worth celebrating and deserves its day in the sun. 

National Black Pudding Day is here to give this tasty delicacy the love it deserves!

History of National Black Pudding Day

The idea behind National Black Pudding Day is to celebrate the craft behind black pudding, which is a traditional product from Britain and Ireland. Having enjoyed a revival of popularity in recent years, black pudding is a diverse and delicious food with an interesting history that goes back to at least the 14th century.

Although there are some variations on flavor, the versions of black pudding from Scotland, Ireland, as well as France and Spain, are basically the same food. Black pudding is a sort of sausage that is typically made from pork blood, or sometimes beef blood, and combined with various fillers such as oats, suet and spices. One particular kind of black pudding, called Stornoway, includes sheep’s lungs as well as the other standard ingredients.

The Irish version of National Black Pudding Day was launched in 2019 when it was started by a collaboration of butchers and chefs including The Smokin’ Butcher, Hugh Macguire, and Darina Allen. The day has been celebrated in early November in Ireland but didn’t gain traction in other places.

Beginning in 2024, a Scottish and UK version of National Black Pudding Day was planned through the support of the National Craft Butchers and Scottish Craft Butchers. With the hope that this foodstuff will receive similar attention as its famous cousin, haggis, National Black Pudding Day has been called for by various people including Scotland’s Black Pudding Champion, butcher Nigel Ovens.

How to Celebrate National Black Pudding Day

Get involved in enjoying and celebrating National Black Pudding Day with some of these ideas to connect with:

Eat Some Black Pudding

Those who live in a place where black pudding is accessible at a local restaurant or pub, National Black Pudding Day would be the perfect time to head on out and celebrate by ordering up a full Irish or an “Irish fry-up”. Enjoy the black pudding with bacon rashers, eggs, mushrooms, tomatoes, and obviously some traditional Irish soda bread.

Try a New Black Pudding Recipe

With the opportunity to grill, fry, bake, simmer or even microwave black pudding, there are all sorts of ways that black pudding can be prepared. But for those who want to go beyond just the traditional, perhaps National Black Pudding Day would be the right time to get a bit creative. Consider some of these interesting recipes to try that feature black pudding:

Black pudding sausage rolls with chorizo, and goat cheese

Black pudding salad with caramelized apples and honey mustard dressing

Black pudding breakfast with diced garlic potatoes and baked eggs

Black pudding on sourdough with smashed avocado

Source

[alittlevampyreandherteddybear]

Vamp girls love a full (or half) English Breakfast.

[paulpingminho]

[johnnyprimecc]

Palermo Bistro

First, check out my Ride 7 Review video HERE: The PR folks who are helping manage the newly opened Palermo Bistro (right on restaurant row) invited me in for a dinner to feature their Parrillada mixed Argentinian grill platter. Here’s what my wife and I had: First, the Vitel Tone, which is similar to vitello tonnato – the Tuscan dish often made with veal (as the name suggests), or even wild…

[petermorwood]

Here goes... :->

Black pudding is the Irish / UK name for a sausage made with blood - pig, cow or sheep - rather than chopped or minced meat as the main ingredient, forms of which are found in cuisines all over the world.

Black pudding can be long or short, straight or curved ("stick" or "ring"), and sometimes even a cake or terrine.

The "pudding" part, which USAians associate with a sweet dessert, comes from the French word "boudin" (boudin noir is French blood sausage) and seems to have something to do with "edible material inside a wrapper" - the wrapper may also be edible, like the skin on a sausage or black pudding...

...and the suet crust of a steak-and-kidney pudding...

...or inedible like the cloth or bag used for a boiled pudding. This is how Christmas puddings used to be made, hence Dickens writing that the Cratchit house smelled like a laundry, and why traditional images show them as spherical with a sprig of holly on top.

Black puddings are also boiled before going on sale, so they're actually cooked and ready-to-eat, though I've never heard of anyone hereabouts doing so.

Usually they become an ingredient in a recipe such as this salad (one of DD's Middle Kingdoms dishes)...

... or appear sliced as part of a fry-up.

The black puddings I'm most familiar with (Irish / UK) mostly use pig-blood, oats or barley and various herbs and spices. They're a standard part of a Full Irish Breakfast / Ulster Fry - just the sort of thing to start a day that involves ploughing a 40-acre field behind two Shire horses, though perhaps best eaten infrequently if just sitting at a desk.

This is pretty close to the sort of Ulster Fry I grew up with, including the black pudding...

...though there should also be a slice of white pudding (minced pork, oats or barley, spices) and that ordinary fried bread, nice though it looks, would be a half farl of soda and a couple of farls of potato bread instead.

(For those familiar with a Full English Breakfast and wondering "Why no baked beans?", AFAIK there should never be baked beans with an Ulster Fry since, unlike everything else, they can't be fried - which, as the name suggests, is the whole point...)

Black puddings were used as weapons (!) for "the Yorkshire martial art of Ecky Thump" (!!) in an episode of 1970s comedy show "The Goodies"; this is the notorious episode where a TV viewer died of laughter...

There are regional variants of black and white pudding all over these islands: Stornoway black pudding from Scotland, Pwdin Du from Wales, Bury black pudding in the Midlands (oops!) North-West *, Hog's Pudding in the West Country and so on.

( * Lancashire, where the martial art is By 'Eck. Possibly.)

Perhaps the best known Irish black pudding variant is "drisheen" from Cork and Limerick; its signature herb is tansy, and oatmeal rather than barley gives a softer texture than regular pudding.

Cork and Limerick were major Viking settlements, so I wonder if there's some association between drisheen with tansy and Scandinavian blood sausages with marjoram and other herbs.

That notion was first prompted by Frans Bengtsson's well-researched novel "The Long Ships"; Michael Meyer's excellent translation is the usual English version.

There, black pudding - or at least blood sausage "with thyme in it" - provokes a tearful emotional response from two hard-bitten Vikings who, after several years as slaves then mercenaries in Andalusian (Muslim) Spain, get their first taste of Real Grub at King Harald Bluetooth's Yule feast.

The book version's a bit long, but you can get the picture (hah!) from a couple of frames of the graphic novel.

Wild boar, bread cakes and fried turnips were carried in, but when the blood-sausage came, Orm and Toke got tears in their eyes. "That scent is best of all!" "There's thyme in it..."

"Please, if it's not against Harald's orders, could we have some more? For seven years we've been eating vegetables in the land of the Andalusians. We've missed seven Yules-worth of blood-sausage!"

Back in 1987, I felt the same way about foods from home after only 6 months in Los Angeles - and yes, one of those foods was black pudding...

So I'm the one who asked about the beans in the English breakfast a day ago and I was reading the notes and-- what the actual fuck is black pudding? Never heard of it, not sure I even want to know, but now I feel bad for missing ANOTHER thing in the English breakfast.. also my dad devoured the food before my mom could say "beans are off, love" but we will remember it for next time!

I will let someone in the notes describe and explain Black Pudding. Someone will take joy in it.

[dogboy-zero]

tboy on his period call that a blood sausage

[wtf-tfw]

Moth wearing a t-shirt that says "my eyes are out here" pointing to the eyespots

[eirianrobotto]

sunday.psx

a smooth day. and i like the sun too.

[rabbitcruiser]

National Wienerschnitzel Day

Make your own deceptively simple Wiener Schnitzel out of pork or veal to add a delicious and wholesome new meal to your repertoire that dates back centuries.

Wiener Schnitzel is a delicious treat that is much beloved by Austria and other countries in that region. It is, in fact, one of the premier examples of Viennese cuisine and has served as the backbone of many a native’s childhood diet.

Wiener Schnitzel Day celebrates this meal, its culture and its history.

History of Wiener Schnitzel Day

A breaded cutlet that is deep-fried in oil, Wiener Schnitzel is traditionally made from veal, but also can be made from pork. In Australia, it might even be found made out of chicken or beef.

This dish is actually named after the city where it was invented, as “Wien” is the way Vienna is written in German.

Wiener Schnitzel was first mentioned in 1831 in a cookbook where it was called eingebröselte Kalbsschnitzchen, and would find its way to Vienna in 1857. The dish continued to appear throughout the region, and one comment from 1887 said that it was “a gastronomic dream”, though the dish he describes is decidedly a complex affair, including slices of lemon peel, sardines, gherkins, capers, and an unknown array of other spices.

Today’s version of Wiener Schnitzel is also known by other names around the world. In the Midwest of the United States, it’s known as a “pork tenderloin” and is typically served on a bun as a sandwich. In Latin American, the dish is known as “Milanesa”, and in Czech Republic, it is called “Řízek”.

Wiener Schnitzel Day celebrates this dish and its place in that history!

How to Celebrate Wiener Schnitzel Day

Enjoy the celebration of Wiener Schnitzel Day with these types of fun activities:

Learn Some Fun Facts About Wiener Schnitzel

Impress friends, family members and coworkers by sharing interesting facts and tidbits about the guest of honor on Wiener Schnitzel day:

Wiener Schnitzel is tenderized through the use of pounding on it to make it thinner and more comfortable to eat.

An American fast food chain named ‘Wienerschnitzel’ was founded in 1961. Strangely enough, they started by selling hot dogs, but have since expanded into other menu items. They’re located in at least 10 states and also in Guam.

In Finland, Wiener Schnitzel is called “Wieninleike” and is always made of pork. It became particularly popular toward the end of World War II. Here, it is typically served with mashed potatoes or french fries.

Garnishes for this food vary significantly based on the place where it is served. It may range from a simple lemon wedge to butter, from parsley to potato, from anchovy slices to capers and horseradish.

Visit Vienna for Traditional Wiener Schnitzel

A trip to Vienna is just the thing for experiencing the most authentic and tastiest Wiener Schnitzel found all over the globe. Enjoy visiting the palace where the Habsburg royal family would spend their summers, or view museums that house works of art by famous artists such as Gustav Klimt, Albrecht Dürer, or Hieronymus Bosch.

From the US, hopping on a flight to Austria can be fairly quick and easy, as Trans-Atlantic flights go. With several airlines that have direct flights from a few different American cities, a trip to Vienna can be made in around 8-9 hours from the east coast.

For enjoying the best of Vienna’s culinary delights, almost any traditional restaurant will serve a delicious schnitzel that’s probably bigger than your head! Squeeze a bit of lemon juice on that tender breaded meat and enjoy some potato salad on the side.

In between delicious meals, don’t forget to visit Vienna’s best attractions, including the Schönbrunn Palace, St. Stephen’s Cathedral and the Hofburg Palace and Museum. And, of course, after meals, visiting a Viennese cafe for a delightful cup of Viennese coffee is the perfect treat.

Source

[floweroflaurelin]

Historian!Sausage encounters the remains of some blood sheep in the cathedral dungeon 👀🩸

I’m really excited for Misadventures SMP!!

[johnnyprimecc]

Ernesto's

I finally made it over to Ernesto’s! I’m happy this place is really close to home. Check out my Ride & Review video HERE first, and then read on below. Firstly, the cocktails here are excellent! A bit pricey at $18, but worth it for the skill and flavors. We tried a bunch of starters. Everything was excellent, but the stand-outs were the croquettes, the squid, the anchovies and the…

[taeminie]

Neo Trai as Tonkla & Mond Tanutchai as Nakan

My Golden Blood (2025) Ep. 4

[heph]

Food - More than Sustenance

[lackablazeical]

[Part 1 - Joel / Part 2 - Joey / Part 3 - Kathrine]

I'm ashamed to say I've never actually watched any of Sausage's eps for empires, I'm pretty sure the only content of his I saw was Joey interacting with the Church of the Blood Sheep I think???? But bc of that, this design was so hard 😩 I went with his king skin tho cus I feel it's the most recognizable

I went almost entirely just European, specifically like the royal paintings where they have very wide shoulders. I wanted him to be very square and broad, that he looks strong and immovable.

But, when you look closer, you realize how impractical and bulky he actually is, which hints at how he's egotistical and too prideful for his own good. His only armor/weapons are iron, and everything else is gold, also leaning into that idea.

For the rest of everything, I just leaned into the lore of blood. Every animal except the Blood Sheep can 'give blood', either to the Sheep or to Sausage if he needs a regen. I fought with the idea of sausage not having blood of his own but idk, I kinda want him to just so he can offer to the Blood Sheep

BTW the Blood Sheep constantly pours blood from its soaked wool, it acts like water in the kingdom. And the dogs are a hive mind, connected by blood frfr (I think that's how all blood-related people would be in mythland? Tho maybe it'd also be smthn that requires the Blood Sheep idk)

Since I’ve shown speedpaints in other ones I’ll show his here too fr ⬇️⬇️⬇️⬇️