Annascaul Black Pudding
Thomas Ashe makes one of the great black puddings, and he and his family have been making it since 1916. Given that 2016 will be a year featuring assorted celebrations in Ireland, let's all set aside a day to celebrate this most distinctive and delicious of County Kerry puddings. Made with fresh blood, the pudding shares the Kerry style, so it is cake baked and square. But it's secret is an umami richness, which gives the pudding depth and balance and flavour, and a sea-salty freshness that allies with the natural sweetness.
The black pudding alone is enough to celebrate, but Mr Ashe shows his charcuterie skills also in his beautiful pork sausages, and especially with his pork and black pudding sausages, which are unique, and in excellent rashers. You simply can't improve on the traditional Irish breakfast which these pork products collaborate to produce, but the black pudding works wonderfully if used like a Spanish morcilla, and paired with chorizo and white beans in a stew, or cooked with migas and served with a poached egg. A classic Kerry food, 100 years young.
More along the Kerry coast
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