When we read Grimms’ Fairytales as a child, we never quite understood how the witch was going to follow through on her threats to turn children into black pudding. Pudding, after all, came in pop top cans in flavors like chocolate and butterscotch. When Mom finally explained, we were shocked and not a little grossed out to find that black pudding was a kind of sausage made of blood. The years have turned our disgust to culinary curiosity, and when we heard that The Earl of Loch Ness served black puddings for weekend breakfasts as part of its Full McMonty breakfast or as a side ($1.50) our interest was piqued. We even had a British friend come along for moral support and black pudding expertise. His verdict: The Earl’s pudding (made with beef blood and allspice) didn’t quite top the famous black puddings of his hometown of Bury (in Lancashire), but he did like it. We thought it offered a rich, creamy accompaniment to the calorific meal and, finally, an idea of what that wicked witch was up to. Those looking to cook the sausage at home can also find it at Winston’s Sausages (4701 W. 63rd St.; 773-767-4353). Happy Halloween.
Black pudding
The Earl of Loch Ness
2350 N. Clark St.
773-529-9879
Two ways the British say thanks:
`’Ta, love” and `’Cheers, mate”
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