Blood Pudding - How to cook?

Hey all,

It seems I have a problem when it comes cured meats or sausages; I can't pass on buying when I stumble across a new one. Generally I know what to do with them, but the blood pudding I bought yesterday has me stumped.

How do I cook it?

I've been looking around the Internet, and I'm left with more questions. To skin it or not to. Boil, grill, fry? If I take the casing off won't it fall apart? I've eaten it a long time ago and remember enjoying it, but cooking has me thrown off.

Any and all sugestions would be greatly appreciated.

quote:

Originally posted by FlattedFifth

Hey all,

It seems I have a problem when it comes cured meats or sausages; I can't pass on buying when I stumble across a new one. Generally I know what to do with them, but the blood pudding I bought yesterday has me stumped.

How do I cook it?

I've been looking around the Internet, and I'm left with more questions. To skin it or not to. Boil, grill, fry? If I take the casing off won't it fall apart? I've eaten it a long time ago and remember enjoying it, but cooking has me thrown off.

Any and all susgestions would be greatly appreciated.

As I understand it, blood pudding is already cooked. If you wish you can heat it by steaming, frying or baking. But it's not necessary.

Thanks. I tried it, and I HATED it. Oh well.