Black pudding is not only one of the oldest known sausages, but it is also the richest food in iron.
Richer in iron than pulses or spinach, and better assimilated by the body, black pudding is not appreciated by everyone. Sometimes it is enough to prepare it well to make the most recalcitrant change their minds.
Luc Migliorini, the chef of La Platine, the restaurant at the Cité du Design in Saint-Etienne, sometimes prepares it as a velouté, accompanied by scallops for a perfect match. sea and land in nuggets or more traditionally, accompanied by mashed celery, quince or tatin-style pears.
You could well change your mind and no longer sulk the sausage…