Blood Pudding - How to cook?
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.