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The city's bloodlust is achieving vampiric insatiablity of late. From the iron-rich morcilla purveyed at the Butcher & Larder and Publican Quality Meats to the noodly sundae at last month's Korean Festival to the delicate blood sausage gracing the tripe and garbanzos on Vera's opening menu last year, encased ichor is showing up everywhere these days.
Now comes Nick Spencer, proprietor of the Anglocentric Spencer's Jolly Posh Foods, who's selling his own black-and-white puddings and British-style back bacon—the essential components of every proper English breakfast. Spencer, an expat who's already made waves with his English bangers at local farmers' markets, recently opened a storefront in Lakeview and is selling a whole raft of English and Irish products, making the long drive down to Tinley Park's Winston's no longer a necessity the next time you run out of Aero bars or HP Sauce.
A USDA licensed facility in Franklin Park makes the puddings per Spencer's specs, using cow blood, pork, oats, and spices. The porky white pudding is more structurally delicate but is surprisingly spicy for a sausage typically extended with oats. The black is dense and meaty, with big chunks of fat in suspension, and takes on a nice crispiness in the skillet. Spencer assured me his puddings aren't just for breakfast, and suggests serving them up with a poached egg and some arugula—or rocket, as the Brits say—and eating it for supper. You can find them all in the freezer case at his store.
Spencer's Jolly Posh Foods, 1405 W. Irving Park, 312-415-6919