What is your favorite breakfast meal?

@SW-User What is black pudding?

@Souls Black Pudding is a combination of suet or fat, grain or cereal, onion, seasoning and, there's no denying it, cow or pig's blood, all stuffed into a natural casing (animal intestine).

@Souls Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world

@SW-User perfect breakfast

@SW-User Can't argue with that.

@MrAverage1965 best breakfasts ever

@MrAverage1965 Well, I won't knock it until I try it! I don't think they sell this in restaurants in the US. I am amazed this is the first time I have heard of this!

@Souls its not as bad as it sounds its really delicious

@SW-User You lucky devil. The only place I can get black pudding is 1-1/2 hours away by car. It's imported and before the pandemic it was $2 PER SLICE.

@Really Scrapple is nearly $3 per slice plus tax

@Really thats to bad
im less than that distance away from bury whete it originated

@Souls whats scrapple?

@SW-User Scrapple is breakfast meat made from cooked pork scraps and cornmeal

@Souls is it like a kind of meat loaf?

@SW-User no, but it is shaped into loaves for slicing

@Souls ahh i see ill look out for it

@SW-User I'm clinging to my belief that it's a Scottish invention.

@Really you have the white pudding dont you?

@Souls Black pudding slices are 1 t0 1.5 inches diameter. The whole 'pudding' is usually curved in a u-shape, like a garlic sausage.

@SW-User And known as Boudin Noir in France 🙂

@SW-User Also known as 'mealy puddin' where I grew up; but I haven't seen it here - haven't looked for it though. Come to think of it there were/are? straight forms of both black & white, about 6" long, that could be had deep fried in a batter, at fish & chip shops. - "Puddin' suppers". We had colloquial names for the puddings that can no longer be spoken.

@Really i bet its great in batter

@SW-User I see no potato scones?

@Really Don’t forget Glasgows contribution to Haute Cuisine the deep fried Marsbar 😂😂😂😂

@Dlrannie i wasnt gonna mention that haha