Blood sausage

Black pudding, blood pudding or blood sausage is a type of sausage made by 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  blood can be used depending on different countries.



In Europe, typical fillers include, , , , , , , , and while in  and Asia, potato is often replaced by rice.

The Americas
As German Americans are one of the largest ancestral groups in the United States, foods like blood sausage (sometimes still called Blutwurst) are still eaten in the country, although often by older generations. Among other -speaking North Americans, the consumption of British-style black pudding and similar dishes is largely confined to recent from, Ireland, , and so forth. This tradition also continues with French Canadians and. Blood sausages are very difficult to find in American, and are often made at home, especially by the older generations. , and  are all home to local grocers who produce blood sausage, due to their large Belgian American populations. Supermarkets throughout also carry locally produced blood pudding due to the state's large French Canadian population. In southeastern, Polish-style Kaszanka can be found in supermarkets throughout the year and is very popular.

An version of black pudding in the  is called biroldo and has, , , and pig  and is made using either pig’s or cow's blood.

boudin is a fresh sausage made with, pork, pork liver(making it somewhat gritty/grainy), and. Pig's blood was sometimes added to produce boudin rouge, but this tradition became increasingly rare after the mid-twentieth century due to the decline of the boucherie (traditional communal butchering) and government health regulations. As a result, Cajun boudin is now usually made without blood.

In many areas of, morcilla is served. Morcilla is sometimes made with a filler of and/or, and seasoned with  and other spices. In, it is made spicy-hot and served fried. In some countries of, morcilla is a traditional component of the , a regional or  meal. In, morcilla is often served with parrilla (barbecue). Morcilla is also eaten inside a sandwich called "morcipán," especially in and other  countries. In, a sweet version including and pine nuts is popular, some vendors even add chocolate, caramelized orange peels, peanuts, and other dried fruits. Uruguayans usually are fond of sweet or salty morcilla, and most restaurants and supermarkets carry both versions. In, it is called ''prieta. InEcuador,, and , it is called morcilla, rellena or tubería negra'', and is usually filled with rice. In, as in , morcela and chouriço de sangue are eaten. In and, it is called "moronga".

In, the main ingredient in black pudding is cooked rice seasoned with , such as and. The rice is mixed with cow's blood, stuffed into cow's or pig's, and boiled until firm. It is served as an appetizer or snack, often with any type of hot sauce, mild to hot, depending on preference and regional area.

In, black pudding is known by the name bloedworst, and white pudding by the also Dutch name vleesworst.

The Caribbean
In, rice pudding is a local delicacy and it is prepared the same way as black pudding. In the French Antilles boudin antillais is very popular, this being the French boudin noir with local Caribbean chili and other spices.

In, a version of black pudding heavily seasoned with local peppers is prepared from pig's blood. It is sold by local producers as a popular accompaniment to rolls of crusty hops bread.

Asia
Across Asia, various peoples create foods from congealed animal blood. Most of these foods do not have casing and might be considered a version of sliced sausage. In the Chinese cultures, whole coagulated blood is fried or steamed as a or cooked in a. In, "blood " (血豆腐 xiě dòufǔ), or "red tofu" (红豆腐 hóng dòufǔ), is most often made with pig's or blood, although  or cow's blood may also be used. Like the above dishes, this has no casing but is simply cut into rectangular pieces and cooked. In the, the "blood sausage" is a traditional food which is cooked with sheep or goat blood. In resource-poor, congealed blood is a traditional food. In Hong Kong, the dish is only made with pig's blood and simply called "pig red" (豬紅). In, pig's blood cake (豬血糕 zhū xiě gāo), made of blood and  is served on a popsicle stick is a very popular snack at local night markets in.

In, sausages or "gyurma" refer to blood sausages and are made with yak or sheep's blood which may or may not include either rice or roasted barley flour as filler. The sausage uses natural casing employing the use of yak or sheep's intestine.

A similar dish from the,  (from the word dugo meaning "blood") (pork-blood stew) is a consisting of diced beef or pork meat and organs with pig or cow blood simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. Because the stew is thick and dark, the euphemism "chocolate meat" was coined. Dinuguan is often served with white rice or a Philippine rice cake called puto. A Philippine delicacy is known by its colloquial name, "betamax," which is—like the Chinese blood tofu—congealed chicken blood cut into cubes and then either fried or barbecued.

This dish, dinuguan, is also known in as saren, which is made with chicken's or pig's blood.

The majority of soondae (순대) can be categorized as blood sausage. The most common type of soondae is made of noodle ('),, and pig's blood but some variants contain , green ,   paste ('), sweet rice, , , in addition to the common ingredients.

Vietnamese 'dồi tiết' (Northern) or 'dồi huyết' (Southern) is blood sausage, boiled or fried, made with pork blood, pork fat, basil.

In sai krok lueat (Thai: ไส้กรอกเลือด) is a blood sausage (sai krok = sausage, lueat = blood), often served sliced and accompanied by a spicy dipping sauce. "Blood tofu" is simply called lueat (เลือด, blood) in. This can be used in many Thai dishes such as in noodle soups, Thai curries, or as an addition to certain rice dishes such as Khao man kai.

Europe
Black pudding in the is generally made from pork blood and a relatively high proportion of ; in the past it was occasionally flavoured with, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of  to absorb the blood. It can be eaten uncooked, but is often grilled, fried or boiled in its skin.

In the UK, black pudding is considered a delicacy in the, where it can trace its origins back hundreds of years. It is even more famously associated with and particularly with the town of, where it is sometimes boiled and served with  out of paper wrapping. In the remainder of the country, and especially in the south, it is usually served sliced and fried or grilled as part of a traditional ; it is also served this way in, , and the provinces of  and. The further addition of the similar white pudding is an important feature of the traditional, , and  breakfast.

Towns other than in the West Midlands noted for their black pudding include, ,  in Ireland's south west, and ,  off the west coast of Scotland.

Black and white pudding, as well as a third variant red pudding is served battered at in  and  as an alternative to.

While the phrase "blood sausage" in English is understood in Britain, it is never used unless in the context of depicting foreign usage (e.g., in the story "The Name-Day" by ), or when describing similar blood-based sausages elsewhere in the world.

In some parts of Ireland, notably Cork and Kerry, a yellow or green pudding can be served which is made using goats cheese and turmeric. In south Dublin tradition, a yellow pudding would be served to a child on their 10th birthday, while a green and black pudding plate would mark their 11th.

The most common variant of Blutwurst is made from pork rind, pork blood and regionally different fillers such as. Though already cooked and "ready to eat" it is sometimes served warm, similar to the usage in France. In the, where it is also traditionally made from , fried Blutwurst is a part of various dishes. In particular in, the traditional  (Heaven and Earth) combines , mashed potatoes and Blutwurst served hot on one plate. In, hot Blutwurst mixed together with liverwurst and is called "Tote Oma" ("Dead Grandma").

Other German variants are Zungenwurst, which is Blutwurst mixed with pieces of pickled ox's tongue and Beutelwurst which is pressed in a linen or paper bag (Beutel). A variety of Blutwurst, the Rotwurst from (Thüringer Rotwurst) has  protection under EU law, with  status. Kartoffelwurst (potato sausage) is a post- variety popular in the, a fat-reduced version of Blutwurst using potato cubes instead of bacon.

In it is often prepared in a dish known as Blunzngröstl, which consists of pan-fried potatoes and blood sausage. This is usually served with freshly grated.

In, boudin is traditionally prepared in charcuteries, shops that prepare mainly pork products (and sometimes duck and game), but also sell smoked and dried sausages, pâtés, and terrines, along with prepared salads. It may also be called boudin noir, is often made with cream and has apples or onions as a filler. It is generally served with either cooked apples, mashed potatoes or both, and is appreciated by combining either the apples or mashed potatoes with each bite of boudin, which has been gently heated and browned in butter. In France also, there are many regional different Boudins Noirs' such as the large 'Boudin du Béarn with pork meat pieces eaten usually cold. The French Confrérie des Chevaliers du Goûte Boudin (Brotherhood of the Knights of Blood Sausage) in in southern  holds an annual contest of international blood sausage specialities.

In and, bloedworst or beuling is sold either in 4 in-diameter slices, or individual sausages the size of a banana. It is generally pan fried; sometimes apples are cooked alongside or on top of the pieces. It is also eaten with apple sauce, brown sugar or syrup. As a, thin slices are eaten as a sandwich topping. Green cabbage is one of the ingredients in 's träipen which are also served pan fried with apple sauce.

In, and more precisely in , buristo is a sausage made in the stomach of pork with pork blood and fat. It is not reheated and is often spread on bread. It is found only in the south of Tuscany in winter months and even there it can be difficult to come by.

morcilla has many variants. The most well-known and widespread is morcilla de  which contains mainly pork blood and fat, rice, onions, and salt. In Albacete and La Mancha, the morcilla is filled with onions instead of rice, which completely changes the texture. It is claimed that this is the original morcilla, and rice was introduced in them to reduce costs (rice expands while onion reduces thus needing more raw material). Other varieties introduce breadcrumbs, pine nuts, almonds and vary the proportions of the other ingredients or flavorings, producing even a sweet morcilla from Galicia in the northwestern region, which is fried and served most commonly as a dessert.

In, there are many varieties of black pudding. Sausages made of blood are usually called Morcella, negrinha (a slang term from negro meaning dark or black) there are many variation around the Portuguese world. There are variations in Portugal, Azores, Hawaii, China, US and India etc.

In, blóðmör is one of two types of slátur. It is made from lamb's blood and suet, rye flour and oats, traditionally stuffed into pouches sewn from the lamb's stomach. It is usually boiled in its skin, eaten hot or cold, sometimes sliced and fried. After cooking, it is often preserved in fermented and acquires a distinct sour taste.

Blodpudding is popular in, and there are variants such as blodkorv (blood sausage), blodplättar (blood pancakes) and. There is also a soup made from blood, called  (black soup). One traditional way of serving blood pudding in Sweden is with bacon, cabbage, and jam.

Alongside the mustamakkara (black sausage) in, a dish similar to black pudding is made by making batter out of pig's blood and baking it like pancakes. Traditionally, or  is used and minced onion is added to the mix. This dish is called veriohukainen (blood pancake). It is similar to the Swedish dish blodplättar above, and is alternatively called veriletut (using a Finland-Swedish term for pancakes instead of a native Finnish one). A dish similar to Swedish svartsoppa is a traditional northern Finnish soup made of rössypottu (blood pudding).

In, verivorst (blood sausage) is very similar to Finnish mustamakkara. It is sold and eaten mostly in winter, being a traditional Christmas food. At that time there is a large variety of verivorst in stores, ranging in different shapes and sizes. Verivorst is usually cooked in an oven, but sometimes also fried in a pan. Like in Finland, verivorst is often eaten together with jam, but occasionally also with butter or. Another similar dish is called verikäkk (blood dumpling). Its popularity has decreased during the past decades (possibly because of its less appealing commercial appearance) and has mostly been substituted by verivorst.

Throughout, blood sausage, known as kishka (meaning “intestine”), is made with pig's blood and buckwheat. It is also known in as krovyanka (кровянка), or krovyanaya kolbasa (кровяная колбаса, literally "blood sausage"), and include  as a main filler, instead of oats or oatmeal. In Ukraine it's called krov'yanka (кров'янка) or kryvava kyshka (кривава кишка), kiszka or kaszanka in, and krupniok in. Polish salceson ("black" and "Brunszwicki") are a type of head cheese that contains blood. In, véres hurka is made with rice, pig's blood and pork. In {{wikilink|Bulgaria]], karvavitsa (кървавица) is usually prepared with pig's blood, fat and a variety of mountain herbs and spices and eaten warm during the winter. A similar blood sausage, called krvavica, is also eaten in {{wikilink|Bosnia}}, {{wikilink|Croatia}}, {{wikilink|Serbia}}, and {{wikilink|Slovenia}}.

In {{wikilink|Romania}}, the traditional sângerete ({{wikilink|Romania}}) (from sânge, "blood" in Romanian) is made from shoulder butt pork meat, pork blood and a filler such as pre-boiled rice seasoned with pepper, garlic and basil. It has many regional variants, but the most common are the sângerete from Transylvania.

Similarly, in {{wikilink|Czech cuisine}}, jelito is made from second-rate pork, pig's blood and peeled {{wikilink|barley}}; the stuffing served by itself, unformed, is called prejt.

Additional varieties
Other varieties of blood sausage include blodpølse ( and ), tongeworst (with added pigs tongues), mazzit , boudin rouge (Creole and Cajun), rellena or  , krvavica , krovianka ( and ), sanganel , dồi , and ragati.

Vegetarian black pudding
In 2005 the introduced the "V-Pud", a  version of the Black Pudding.

Cultural references
 television episode, "", features, a fictional  whose practitioners hit opponents with black puddings.