The world over has their own recipes for blood sausages. My favorite blood sausages are the boudin from France and the boudin Antillais from the French Antilles which is soft and spicy and eaten as a starter with a piece of bread.
Anyway, Farmer’s Choice has a Black Pudding which they also call Mutura. It is definitively not like the real Kenyan mutura which is made with goat of beef meat laced with a little blood. The Farmer’s choice one is made with pork blood laced with bits of fat. Hence it is more a British Black Pudding than the real mutura. It is good tasting and cheap to purchase and here is my recipe for Black pudding or mutura as a starter or finger food. It is so easy that you will laugh but try it and I am sure you will like it. Warning, it is addictive.
- Tube of Farmer’s Choice Black Pudding – Mutura
- Some toasted slices of bread
- Peel off the cover of the Sausage and cut in 1 cm slices
- In a frying pan lightly fry the mutura until dark brown. It should not be more than 30 seconds on each side. The mutura must remain soft and moist after cooking.
- Serve with or on toast.