I buy my (original and genuine Bury one)from Waitrose.I comes like a letter U,in a horseshoe type of shape.I slice it and freeze it,then defrost when I want to cook it.I usually grill it(but have never tried frying it).My point is,the pudding has a skin which is awkward to remove after grilling,should I take the skin off before cooking.Yes,I think the skin is quite edible?but I am not keen on it.
My BIL raves about Bury market Black Pudding and got me a fatty and a leany to try. Quite frankly I prefer Farm Foods sliced or Costco.Most BP in the South has plastic skin as does the White pudding
I never grill it. Always fry it or eat it cold. I'm very fond of white pudding too but have stopped buying it as every time I fry it it splits ans I'm left with a mess of barley porridge in the pan..
Yes, uncooked, although really it is cooked in manufacturing. Up North you will often see cold 'uncooked' black pudding on pub bars at Sunday lunchtime.
Someone once brought me some back from Orkney. He raved about it but I found it far too spicy with far too much oatmeal for my taste. There are loads of recipes about.The thing is to find one you like and stick with it.
I've always eaten black pudding as it comes, often in a sandwich. When I was little the butcher would give me a chunk to eat while mum was being served.
I eat it fried, too.
I use BP in a Spanish peasant Winter bean stew called Fabadas Asturianas. The Spanish ise their equivalent called Morcille or French Boudon Noire is as good.