Lowering The Bar: Burnt Black Pudding aka Blood Sausage
The true Irish are waking up this morning after St. Paddy's Day hungover with a fixin' for beans and black pudding (blood sausage.) The bad news if you're waking up to the smell and sound of bubbling blood in my house, I burnt the sausage to an absolute crisp attempting to blacken the pudding. The good news, blood sausage is such a common dish that most Irish pubs and some grocery stores have it readily available. Unfortunately for the bar, I charred my whole supply of Blood Sausage and had to use the juices to soften it up a bit. Not ideal, but if I was on Chopped they'd award me for my ingenuity.
