Black pudding is something I've liked since I first came to Ireland in the mid 80s. Maybe it's fortunate that I found out what it was after I found out that I liked eating it, but knowing it's a 'blood pudding' hasn't put me off one bit.
Today's Washington Post reports that these scrumptious 'treats' made from animals' blood are even rarer today in American butchers' shops than they were 25 years ago, and they were pretty rare then. For what it's worth, I highly recommend the black pudding and blutwurst and would be willing to try most - maybe all - of the other national dishes made from blood.
