Hey, hey, hey!! All the time I have served the finest foods here!! Like the famous German Currywurst!! Now this is for me!! He, he!!
| |  | spapad wrote: | | I join Paor in that remark, we prefer the liquid side of the cafe! LOL
| | | Phantom A6 wrote: | | Here's a fine German beer for you!!
| | | paorcamp wrote: | | eh...no...I said no eating!
but I would appreciate a beer or something to drink...
| | | Phantom A6 wrote: | | Aww... do you want to have a cookie??
| | | paorcamp wrote: | | eh....from now on I won't eat here ever again!!
| | | spapad wrote: | | Sorry, got an objection to eating this part of the breakfast.
Black pudding or (less often) blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (first attested in 1868, perhaps influenced by German Blutwurst). Although "blood sausage" is often labeled as a North American term, it is also found in British English (e.g., in the story "The Name-Day" by Saki). "Blood sausage" is also a useful term for similar blood-based solid foods around the world.
Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal.
Yuck! 
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