Glens, Lochs and Black Puddin’

By Ann Redner, MSTA Vice President
Excerpt from STAReview 3501

BaseIt’s black because sheep’s blood mixed with barley and oats turns black when it’s boiled. And there it was on my plate: the infamous black pudding. Accompanied with eggs, haggis, sautéed tomatoes, mushrooms, sausage, baked beans and toast, it makes a proper northern UK brekky (breakfast)—one that I’d enjoy more than once while on this land…

Continue Reading – Page 16 in STAReview Issue 3501