Blood sausage
From Free net encyclopedia
Image:Morcilla cocida.jpg Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. In the West, pig or cattle blood is most often used, sheep and goat blood are used to a lesser extent, while blood from poultry is very seldom used. In fact, there are ancient references to sausages made with blood, e.g. from Homer's Odyssey - "As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted...".
Variants
In Great Britain, Ireland and Atlantic Canada, blood sausage is called black pudding. The pudding was invented in Stornoway, Isle of Lewis. The ingredients include pig's blood, suet, bread, barley and oatmeal. Black pudding is usually served as part of a traditional full English breakfast. The further addition of the similar white pudding is an important feature of the traditional Irish breakfast. The Lancashire town of Bury is noted for its black pudding, as is the County Cork town of Clonakilty, which exports black pudding as a delicacy item. Black and white pudding, as well as a third variant – red pudding – are served battered at chip shops in Scotland as an alternative to fish and chips.
The most common variant of German Blutwurst is made from fatty pork meat, beef blood and filler such as barley. Though already cooked and "ready to eat" it is usually served warm. In Rhineland, where it is also traditionally made from horse meat, fried Blutwurst is a part of various dishes, see Eschweiler.
Other varieties of blood sausage include boudin noir (France), "blóðmör" (Iceland), boudin rouge (Creole and Cajun), morcela (Portugal), morcilla (Spain and Latin America), prieta (Chile), rellena (Mexico, Colombia) or moronga (Mexico), long lern tiet canh (Vietnam), sanganel (Friuli), mustamakkara (Finland) and Verivorst (Estonia). In Eastern Europe, kishka is made with pig's blood and buckwheat kasha, it is also known in Poland as kaszanka. In Hungary, veres hurka is made with rice, pig's blood and pork. In Taiwan, ti-hoeh-koé ("pig blood cake") is made of pork blood and sticky rice and fried or steamed for snack or used for hot pot. No animal casing is used. In Puerto Rico, the "morcilla" is also made with the pig's blood and rice, but it is always fried. A similar dish from the Philippines, dinuguan, from the word dugo or blood, is a stew consisting of diced beef or pork with pig's or cow's blood; in Philippine English, it is euphemestically referred to as "chocolate pudding." In China, "blood tofu" (Template:Zh-cp), is most often made with pig's or duck's blood, although chicken's or cow's blood may also be used. In Sweden it's called bloodpudding, but there are also varieties and similarities such as blodkorv (blood sausage) and palt. Another variant from Korea is known as tsundae (순대), and is usually consumed by pregnant woman or a woman desiring to be pregnant, is it is thought to promote good fertility. A local Italian version of this sausage in the San Francisco Bay area is called "Biroldo", which uses pine nuts, raisins, spices, pig snouts and either pig or cow's blood.de:Blutwurst es:Morcilla fi:Mustamakkara he:פודינג שחור it:Sanguinaccio ko:순대 nl:Bloedworst simple:Blood sausage sv:Blodpudding sv:Blodkorv zh:豬血糕 zh-min-nan:Ti-hoeh-koé