The Hackney Butchers Association

This is usually done with smoked haddock, but kippers work well too. I didn't have any pre-made curry powder so I made my own quick blend.  Damn good it was too!  Phew. RECIPE BELOW:

More fun with sausages... I've just got my hands on this lovely looking Boudin Noir.  It's a French blood sausage.  I'm planning on having it for breakfast/brunch tomorrow to get over the hangover I'm working on tonight. Apparently the french eat 15000tons of it a year!  It's pre-par-boiled so can be eaten straight from the packet.  It's very similar to black pudding though often has breadcrumbs & brandy or calvados added. Traditionally it's eaten on a bed of onions & pork fat. I'm going to fry up slices of mine with apples & pears in a little butter and some toasted bread.  Bloomin' delicious!  I've not tried one like this before and will post the results... ...some time later... I never took photos of the sausage & fried fruit.  Doh. I did have a go at this though..  Leek Mash with Boudin Noir