Water John wrote: » Want some real black pudding, get someone to send you Sneem Black Pudding (PGI status). It's in the form of a cake slice.
Water John wrote: » Like the marketing of Donnellys sausages long ago. They were great because 'they sizzled in the pan'. The only reason they sizzled was because of the water in them. Grill a Clon sausage and it shrinks to half and a drip pan of fat. Want some real black pudding, get someone to send you Sneem Black Pudding (PGI status). It's in the form of a cake slice.
White Clover wrote: » Annascaul are really good too, as is the black pudding.
the beer revolu wrote: » There's so many great black puddings out there, it's crazy to claim any one as "the best". Despite the hate and overhyped, I think Clonakilty is good, tasty pudding. I like Sneem pudding, very soft, though. McCarthy's from kanturk is the business, very meaty, borderline too salty. Annascaul is good as I remember. Hanley's from Mitchelstown is a current favourite - firm and meaty. I remember Kelly's of Newport being good. I liked Inch House, soft and very expensive, iirc. I don't know if they still make it but I remember Lordan's butchers in Ballinspittle being one of the best I've had. Rosscarbery is very good - their white pudding is great - I'm not usually a fan, really. I'm a bit of a black pudding tourist.! Am I missing any good ones? My list is very Co. Cork centric. I know this is a sausage thread, but.... While I'm here: overheard in The English Market : Couple walking along and she points out some black puddings on a stall (it was McCarthy's award winning-the one chosen for QE2's banquet). Yer man makes a face of mild disgust and says, 'Clonakilty is the best.............. by far'. Now I like Clonakilty but what a tosser of the highest order who hadn't a notion what he was confidently talking about!
Brian? wrote: » When I was a kid we used to make a pilgrimage out to Clonakilty every summer for brown pudding from a specific butcher in Clon. It was unbelievable stuff. I grew up in Dublin but spent 2-3 weeks each summer in Cork. When Clonakilty pudding became a brand, that was what I was expecting to get. I was sorely disappointed. Anyone else remember that brown pudding? Can it still be bought?
ReginaldSmythV wrote: » Twomeys is the one the current brand came from isn’t it?
Charlie19 wrote: » The best type of black pudding, are the ones that taste just as good raw.
Water John wrote: » I think Clon production has moved back there from Little Island. Must get an in law to bring up some to me from Kerry, he can travel. I'd say Burns would send some to you if you ring them;http://www.sneemblackpudding.com/
Dizzyblonde wrote: » I don't eat black pudding, but my all time favourite white pudding is Kelly's.
Eric Cartman wrote: » im a huge fan of the clonakilty white because of the coarse grain texture and flavour, not a fan of the few 'smooth' white puddings I've tried, but never ventured farther once I tried the clonakilty, is there any other recommendations for a 'coarse' white pudding I can get handy enough in dub/kildare ?
the beer revolu wrote: » As I remember it, there were three different butchers doing pudding in Clonakilty - all claiming to be "Clonakilty pudding". I remember Staunton's, Twomey's and O'Sullivan's. Edit, Harrington's too. They were all quite different and I could never remember which one I liked. At one point Clonakilty pudding brand had a trio pack of black, brown and white pudding - the brown was identical to the black - same ingredients and all! I don't think any of the pre branding exercise puddings exist anymore but you'd need some local knowledge to verify this - maybe one of the old butchers still exists and makes pudding but no longer markets it a "Clonakilty" due to whatever agreement was made. Anyone know more about this?
L1011 wrote: » Kellys of Newport is my go-to for normal frys. However, I also see a need for a looser texture one for heating up and mushing on heavily buttered toast from time to time - the Kellys stuff is too dense for that to work well. Weirdly the vegetarian/vegan ones are often much better at this than the blood based ones!
reap-a-rat wrote: » De Róiste pudding is unreal, both black and white. De Róiste for me though. I'm not sure you'd get it everywhere but it was originally a Super Valu food academy product so it's a good bet to get it there. I've seen it in Dunnes as well. Apparently it's made using Elsie De Róiste's recipe from 1914. I don't care either way, it's just really class pudding.
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