Blood sausage
Blood Sausage
Blood Sausage (pronunciation: /blʌd ˈsɒsɪdʒ/), also known as black pudding in the United Kingdom and Ireland, is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe and the Americas.
Etymology
The term "blood sausage" is a direct translation of the German Blutwurst. The term "black pudding" is first noted in Britain in the 15th century, and is believed to derive from the Old French boudin, meaning "small sausage".
Ingredients
The main ingredient in blood sausage is pig's blood, although blood from other animals such as cows and sheep may also be used. The blood is typically mixed with a filler, which can include meat, fat, bread, rice, barley, or oatmeal. Spices, such as pepper, allspice, mace, nutmeg, or coriander, may also be added for flavor.
Preparation
The blood and filler are mixed together and then stuffed into a casing, typically made from the intestine of a pig, cow, or sheep. The sausage is then boiled, baked, or smoked until it is fully cooked.
Variations
There are many regional variations of blood sausage. In the United Kingdom, black pudding is often served as part of a traditional full breakfast. In Spain, morcilla is a popular type of blood sausage that includes rice. In France, boudin noir is a blood sausage often made with apples or onions.
Health Considerations
Blood sausage is high in protein and iron, due to the blood content. However, it can also be high in saturated fat and cholesterol, depending on the other ingredients used.
External links
- Medical encyclopedia article on Blood sausage
- Wikipedia's article - Blood sausage
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski