World famous Irish black and white pudding.
The more I think about it, the more and more I’m beginning to appreciate, this lovely corner where I now live. There is such a diverse range and interests in this quaint place. Gradually I am hoping to pen a series of short pieces on all this.
Of course this all takes a bit of time and some serious plodding. I’m reminded of a song I liked, a long time ago. Butcher’s and baker’s and candlestick makers, they all look alike. Having been a farmer all my life I am in no position to judge any of that. Of that breed it is almost certainly not true, apart from what you see is what you get, they come in all stripes and persuasions.
Therefore it came as a great joy to find this little gem of a butchery and farmers and butchers go hand in hand or they used to. Unbeknown to me I never realised the significance of this, all I knew is that I like a good breakfast and having not eaten black pudding for many years, due to circumstances beyond my control, asked my wife to get me some. It was exquisite.
Little did I know that this small place is actually world renowned, with a long held secret recipe. I’d like to show you a bit about it, and no, I do not know the recipe, all I can say is it’s in a class of it’s own, Interested? Then please read on.
World famous Clonakilty Butchery.
The settings and position in Clonakilty.
Setting in Clonakilty showing logo.
If one has come down the main street and is heading east then this is the look of the town. It is very narrow and originally it was two way traffic. Can you imagine the chaos? However it is has now been turned into a series of one way streets, well not quite, but on this stretch it is one way heading west ( quickly blesses himself ) which is a time honoured Irish idiosyncrasy when stressed. The blessing oneself that is and is mandatory if passing a church.
About a quarter of the way down this street from the crossing by the lovely church, one comes across this sign and you are soon to enter a little paradise. If one so wishes one can find theofficial website and some recipes here.
Just lately the wife and I have been making hamburgers. With some mince and adding diced pieces of black pudding into the mince and rolling it into a hamburger. Makes a lovely and different burger. I’m positive millions of Americans and especially Irish Americans would love them. Not only those people but anyone who just likes a hamburger. Try it, why not?
A photographic look at the butchery.
Its not well known here in the States, but it sure sounds worth a try! We love our meat here, and are always looking for ways to make it special. This might be a great way.
I'm willing to bet they would love it.
I daresay that it from the exterior resembles the Polish ring – kiszka…
I have no idea John but daresay I have had some lovely Polish food.
the Anglicized spelling kishka – and the wikipedia explanation
http://en.wikipedia.org/wiki/Kishka_(food)
Spook Moor and here is a recipe…
http://easteuropeanfood.about.com/od/polishsausages/r/kiszka.htm
I grew fond of this as I matured and my tastes in food improved
Its not well known here in the States, but it sure sounds worth a try! We love our meat here, and are always looking for ways to make it special. This might be a great way.
I’m willing to bet they would love it.
I daresay that it from the exterior resembles the Polish ring – kiszka…
I have no idea John but daresay I have had some lovely Polish food.
the Anglicized spelling kishka – and the wikipedia explanation
http://en.wikipedia.org/wiki/Kishka_(food)
Spook Moor and here is a recipe…
http://easteuropeanfood.about.com/od/polishsausages/r/kiszka.htm
I grew fond of this as I matured and my tastes in food improved
Come on the Irish, or anyone for that matter and have your say.
Yes…My ex burnt them regularly…….
Cstard, rice, cake….all burnt beyond belief…..siiiigh…..
Custard*
It's funny you should say that Graham Longstaff as that's how I prefer mine, well crisped and not soggy.
Love Black Pudding !
Yay Cathy James Daulman, at long last another connoisseur.
Yip. No breakfast should go without it! I Love It! You've heard of a Lancashire Hot Pot – well in Cumbria they have a similar dish – except it also contains Black Pudding too! Mmmmmmmm..Mmmmm!
Next to Donuts – the breakfast of champions…
No thanks Doc…. yikes!
It's real lekker honest especially if you have a great chef like me doing it. Slightly of a crisped of a like of. Delighted to see you here.
Kev Pringle couldn't agree with you more.
Fred Fickling , you said it.
Come on the Irish, or anyone for that matter and have your say.
Yes…My ex burnt them regularly…….
Cstard, rice, cake….all burnt beyond belief…..siiiigh…..
Custard*
It’s funny you should say that @[1351507896:2048:Graham Longstaff] as that’s how I prefer mine, well crisped and not soggy.
Love Black Pudding !
Yay @[637506833:2048:Cathy James Daulman], at long last another connoisseur.
No thanks Doc…. yikes!
It’s real lekker honest especially if you have a great chef like me doing it. Slightly of a crisped of a like of. Delighted to see you here.
Yip. No breakfast should go without it! I Love It! You’ve heard of a Lancashire Hot Pot – well in Cumbria they have a similar dish – except it also contains Black Pudding too! Mmmmmmmm..Mmmmm!
I love Black Pudding. You'd be surprised to know that it's a delicacy in the Philippines. I used to own several pigs over there, and when one was killed for a wedding or some such celebration, it was the blood which was the highlight of the fayre. So I have eaten it like a soup – hot and succulent, and in the traditional sausage method, spiced and sliced, grilled and fried, hot and cold. Unfortunately the method of slaughter is not for the squeamish, for it is necessary to kill the pig slowly by draining it's blood whilst it is alive. This was the main reason I stopped keeping pigs. They squeal for 30 minutes or more, and if other pigs are in the vicinity, they know something distressing is happening. I could go into the method, but it is rather unpleasant. I wonder what the Irish method is – presumably it is a humane kill and the blood does not to need to be cooked fresh at the point of delivery – so to speak!
Piglets have always been my favourite as a farmer albeit I never had pigs. Very interesting post and I have no idea how it is done in Ireland, as mentioned it is a secret. I would hope it is a humane kill but can't swear by this. The things we do for food eh? Having said that, I'm still partial to black pudding without knowing all the sorry details.
I love Black Pudding. You’d be surprised to know that it’s a delicacy in the Philippines. I used to own several pigs over there, and when one was killed for a wedding or some such celebration, it was the blood which was the highlight of the fayre. So I have eaten it like a soup – hot and succulent, and in the traditional sausage method, spiced and sliced, grilled and fried, hot and cold. Unfortunately the method of slaughter is not for the squeamish, for it is necessary to kill the pig slowly by draining it’s blood whilst it is alive. This was the main reason I stopped keeping pigs. They squeal for 30 minutes or more, and if other pigs are in the vicinity, they know something distressing is happening. I could go into the method, but it is rather unpleasant. I wonder what the Irish method is – presumably it is a humane kill and the blood does not to need to be cooked fresh at the point of delivery – so to speak!
Piglets have always been my favourite as a farmer albeit I never had pigs. Very interesting post and I have no idea how it is done in Ireland, as mentioned it is a secret. I would hope it is a humane kill but can’t swear by this. The things we do for food eh? Having said that, I’m still partial to black pudding without knowing all the sorry details.
Love Black Pudding because my Mum was Irish! Only the Irish can cook it properly though.
Personally I do it myself Nicky and like it crisped.
Very Interesting Spook, you will now have to give us a blow by blow account of cooking methods used (your favorite) and accompaniment… with pictures! Just so as we can wish and drool at the same time….haha!
Thank you, so many recipes, so little time, it's actually amazing what you can do with it with a little bit of thought. So next time you make a hamburger, add a bit of black pudding to it to enhance the flavour,I silly you not.