English Breakfast Handbook: The definitive guide to the tradition, history and heritage of the English breakfast, including key ingredients and recipes. by Guise Bule

Author:Guise Bule [Bule, Guise]
Language: eng
Format: azw3
Published: 2018-02-03T16:00:00+00:00

Expatriates and British citizens who voyaged overseas took the tradition with them and as a result, black pudding is now part of the local cuisine of New Zealand and the Canadian provinces of Newfoundland, Nova Scotia and Labrador.

Another kind of blood sausage called a white pudding is an essential ingredient of traditional Scottish and Irish breakfasts. Black and white pudding, as well as a third variant, red pudding, is often served as an alternative to fish and chips in many regions across the country.

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