Blood sausage

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Blood sausage

Black pudding (boudin noir), before cooking

Blood pudding, Botifarr, Mixuegao, Boudin noir, Blutwurst, Marag
Alternative names
Dubh (Scots Gaelic), Black pudding
Serving temperature Hot
Main ingredients Blood
Cookbook: Blood sausage Media: Blood sausage
Blood sausage
Nutritional value per 100 g (3.5 oz)
Energy 1,586 kJ (379 kcal)
Carbohydrates 1g
Sugars 1g
Fat 35 g
Protein 15 g
Minerals
(49%)
Iron
6.4 mg
(45%)
Sodium
680 mg

This is one of many types of blood sausage, likely with a large amount of added bacon.
Units
 g = micrograms mg = milligrams
IU = International units

Percentages are roughly approximated using US recommendations for adults.

Source: USDA Nutrient Database
Blood sausages are sausages filled with blood that are cooked or dried and mixed with a
filler until they are thick enough to solidify when cooled. Variants are found worldwide. Pig,
cattle, sheep, duck, and goat blood can be used, varying by country.
In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion,
chestnuts, barley, and oatmeal. In Spain, Portugal, and Asia, northern-climate cereals are
often replaced by rice.

Contents
1 Europe
1.1 United Kingdom and Ireland
1.2 Germany and Austria
1.3 France
1.4 Belgium, Netherlands and Luxembourg
1.5 Italy
1.6 Portugal
1.7 Spain
1.8 Nordic countries
1.8.1 Finland
1.8.2 Estonia
1.8.3 Iceland
1.8.4 Sweden
1.8.5 Denmark
1.9 Central and Eastern Europe
1.10 Additional varieties
2 The Americas
2.1 United States
2.2 Latin America
2.3 Mexico
2.4 Brazil
2.5 Chile
2.6 Ecuador and Colombia
2.7 The Caribbean
3 Asia
3.1 China
3.2 Hong Kong
3.3 Taiwan
3.4 Mongolia
 3.5 Malaysia
3.6 Tibet
3.7 Philippines
3.8 Java
3.9 Vietnam
3.10 Thailand
3.11 Korea
3.12 Nepal
4 Africa
5 See also
6 References
7 External links

Europe
United Kingdom and Ireland

British-style cooked breakfast, centred around black pudding (left), served with square
sausage, baked beans, mushrooms, and fried bread

A single battered deep-fried chip shop black pudding (approx. 20 cm long), sliced open
Black pudding is the native British version of blood sausage. It is generally made from pork
blood and a relatively high proportion of oatmeal. In the past it was occasionally flavoured
with pennyroyal, differing from continental European versions in its relatively limited range
of ingredients and reliance on oatmeal and barley instead of onions to absorb the blood.[1]
It can be eaten cold, as it is cooked in production, grilled, fried or boiled in its skin. It is
often served sliced and fried or grilled as part of a traditional full breakfast, a tradition that
followed British and Irish emigrants around the world. Black pudding is now part of the
local cuisine of New Zealand and the Canadian provinces of Nova Scotia and
Newfoundland and Labrador.
Stornoway Black Pudding produced on the Isle of Lewis, Scotland, is one of the most
renowned varieties and has been granted Protected Geographical Indicator of Origin (PGI)
status.[2]
The similar white pudding is a further important feature of the traditional Northumbrian,
Scottish, Irish and Newfoundland breakfast. Black and white pudding, as well as a third
variant, red pudding, is served battered in some chip shops in England, Scotland and
Ireland as an alternative to fish and chips.
While "blood sausage" in English is understood in Britain, the term is applied only to
foreign usage (e.g., in the story The Name-Day by Saki), or to similar blood-based
sausages elsewhere in the world.

Germany and Austria

Cross-section of German Blutwurst varieties: smoked with meat (left), dried with bacon
(right)

Austrian Blutwurst, called Blunze, with pieces of rolls inside

The most common variant of German Blutwurst is made from pork rind, pork blood and
regionally different fillers such as barley. Though already cooked and "ready to eat" it is
sometimes served warm, similar to the usage in France. In the Rhineland, where it is also
traditionally made from horse meat, fried Blutwurst is a constituent of various dishes. In
particular in Cologne, the traditional Himmel und Erde (Heaven and Earth) combines apple
sauce, mashed potatoes and Blutwurst served hot on one plate. In Berlin, hot Blutwurst
mixed together with liverwurst and potatoes is called "Tote Oma" ("Dead Grandma").
Other German variants are Zungenwurst, which is Blutwurst mixed with pieces of pickled
ox tongue, and Beutelwurst which is pressed in a linen or paper bag (Beutel). A variety of
Blutwurst, the Rotwurst from Thuringia (Thringer Rotwurst) has geographical indication
protection under EU law, with PGI status. Kartoffelwurst (potato sausage) is a post-World
War II variety popular in the Palatinate, a reduced fat version of Blutwurst using potato
cubes instead of bacon.
In Austria it is often prepared in a dish known as Blunzngrstl, which consists of pan-fried
potatoes and blood sausage. This is usually served with freshly grated horseradish.

France
In France, boudin is traditionally prepared in charcuteries, shops that prepare mainly pork
products (and sometimes duck and game), but also sell smoked and dried sausages,
pts, and terrines, along with prepared salads. It is usually called boudin noir and is often
made with cream with 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 Barn with pork meat pieces eaten usually cold. The French Confrrie des
Chevaliers du Gote-Boudin (Brotherhood of the Knights of Blood Sausage Tasting) in
Mortagne-au-Perche in southern Normandy holds an annual contest of international blood
sausage specialities. Boudin is considered the emblematic staple of the French Foreign
Legion, and gives its name to the Legion's anthem.

Belgium, Netherlands and Luxembourg

In Belgium and the Netherlands, bloedworst or beuling is sold either in 4-inch-diameter
(100 mm) 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, syrup or red cabbage. As a cold cut, thin slices are eaten as a
sandwich topping. Green cabbage is one of the ingredients in Luxembourg's tripen which
are also served pan fried with apple sauce. It is known to have been eaten in church in the
Middle Ages during carnival in the Netherlands[citation needed].

Italy

Italian 17th century still-life showing Blutwurst-like sausages

In Italy, regional varieties of blood sausage are known as 'sanguinaccio'. In Tuscany,
buristo is a sausage made with pig's blood and fat cooked in a pig's stomach. It is not
reheated and is often spread on bread. It is found only in the south of Tuscany in the
winter months and even there it can be difficult to come by. Biroldo is another type of black
pudding which can be found in Tuscany, while the version made in southern Lombardy is
called Marsapan.
Migliaccio[3] is a black pudding that was traditionally prepared in winter in Romagna. It is a
sweet pudding with a thick black filling made with pig's blood, sugar, breadcrumbs,
almonds, chocolate, butter and spices contained in a thin pastry crust. A similar pudding is
made throughout southern Italy, generally called Sanguinaccio.

Portugal

Portuguese blood sausage, morcela, made with parsley and green onions or scallions, and
traditionally uses pig blood
In Portuguese cuisine, there are many varieties of blood sausage. Sausages made of
blood are usually called morcela or negrinha (a slang term from Portuguese negro
meaning dark or black). There are many varieties around the Portuguese world. There are
varieties local to Portugal, the Azores, Hawaii, China, US and India, etc.

Spain

Morcilla cocida, Spanish-style blood sausage eaten in Spain and Latin America

A kind of thick Catalan botifarra with blood as ingredient, known as bisbe, meaning 'bishop'
Spanish morcilla has many variants. The most well-known and widespread is morcilla de
Burgos which contains mainly pork blood and fat, rice, onions, and salt, and is produced in
two varieties: cylindrical and gut-shaped. In Albacete and La Mancha, the morcilla is filled
with onions instead of rice, which completely changes the texture. In Extremadura the
creamy morcilla patatera includes roughly mashed potatoes. In the northern regions and
the Canary Islands there is a sweet variety known as morcilla dulce. Other varieties
introduce breadcrumbs, pine nuts, and almonds, and vary the proportions of the other
ingredients or flavourings, some of them considered delicacies.
There are other similarly famous kinds being made at Asturias (slightly darker and smaller,
used for bean and chickpea stews) and Len (no-rice grilled & spread on toasted bread).
Other less popular varieties may add cumin to the pudding mixture, but this is not a
standard practice. The cooking method for consumption is typically done fried, stewed,
grilled or roasted, and usually sliced in one-finger-thick wheelettes ("rodajas"). There are
many derivative foods made from morcilla, such as omelettes, stuffed red pepper, puff
pastry, pizza, flavoured nachos and a range of fillings for different dishes.

Nordic countries
Finland
Alongside the mustamakkara (black sausage) in Finland, a dish similar to the British black
pudding is made by making batter out of pig's blood and baking it like pancakes.
Traditionally, rye flour or oatmeal is used and minced onion is added to the mix. This dish
is called veriohukainen or verilettu (blood pancake). Rssypottu is a traditional soup in
northern Finland with blood pudding as a main ingredient.
Estonia
In Estonia, 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 lingonberry jam, but occasionally also with butter or sour cream.
Another similar dish is called verikkk (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.
Iceland
In Iceland, blmr is one of two types of sltur. 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 whey and acquires a distinct sour taste.
Sweden

Blodpudding, before being prepared to serve

Blodpudding served with boiled potatoes, cucumbers and lingonberry jam

Blodpudding is a traditional medieval dish still popular in Sweden. The exact proportions
and ingredients vary, partly according to regional preference, but generally it is made from
pig's blood, milk, rye or barley flour, diced lard, either beer or svagdricka, treacle and
onion, flavoured with allspice and marjoram. It is then poured into forms and oven-baked in
a waterbath. Most of the blodpudding consumed today is made on industrial basis.
When prepared for serving, it is sliced and fried. The style of serving and accompaniments
vary across the country, and it is not uncommon to have the blodpudding act as the meat
in a meal. Nationally, the common way is to serve it with lingonberry jam, grated carrots
and ice cold milk to drink. Fried bacon or porkside is also common. In Scania, the
lingonberry jam is often replaced by finely sliced apples, fried along with the pork.
Other blood-based foods include blodkorv (blood sausage) which differs from blodpudding
by having raisins, pork tallow and apple sauce in it, blodplttar (blood pancakes, similar to
the original Finnish dish veriohukainen above) and blodpalt. There is also a soup made
from blood, called svartsoppa (black soup).
Denmark
In Denmark, blodplse is made from pigs's blood and suet, rye flour, brown sugar, raisins,
salt, cinnamon and cardamom stuffed into natural or artificial intestines. It is usually boiled
in its skin, eaten hot or cold, sometimes sliced and fried, served with syrup, cinnamon and
stewed apples.
Central and Eastern Europe

Polish kaszanka
Throughout Central and Eastern Europe, blood sausage, known as kishka (meaning
"intestine"), is made with pig's blood and buckwheat kasha. It is also known in Russia as
krovyanka (), or krovyanaya kolbasa ( , literally "blood
sausage"), and include buckwheat as a main filler, instead of oats or oatmeal. In Ukraine
it's called krov'yanka (') or kryvava kyshka ( ), kiszka or kaszanka
in Poland, krvavnika in Slovakia and krupniok in Silesia. Polish salceson ("black" and
"Brunszwicki") are a type of head cheese that contains blood. In Hungary, vres hurka is
made with rice, pig's blood and pork. In Bulgaria, karvavitsa () 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 (), made out of similar
ingredients, is also eaten in Bosnia, Croatia, Serbia, and Slovenia during winter time,
usually with sauerkraut and cooked potatoes.
In Romania, the traditional sngerete (from snge, "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
sngerete from Transylvania.
Similarly, in Czech cuisine, jelito is made from second-rate pork, pig's blood and peeled
barley; the stuffing served by itself, unformed, is called prejt.

Additional varieties
Other varieties of blood sausage include blodplse (Norway and Denmark), tongenworst
(with added pigs tongues) (Netherlands), mazzit (Malta), krvavica (Balkans), krovianka
(Russia and Ukraine), vdarai (Lithuania), "asins desa" (Latvia).

The Americas

Boiling Boudin Rouge (Red Pudding), a Cajun sausage

United States
Blood sausages are very difficult to find in US supermarkets. Brussels, Wisconsin and
Sturgeon Bay are all home to local grocers who produce blood sausage, due to their large
Belgian American populations. Supermarkets throughout Maine also carry locally
produced blood pudding due to the state's large French Canadian population. In
southeastern Michigan, Polish-style Kaszanka can be found in supermarkets throughout
the year and is very popular.
An Italian-American version of blood sausage in the San Francisco Bay area is called
biroldo and has pine nuts, raisins, spices, pig snouts and is made using either pig's or
cow's blood. German-style blood sausage and Zungenwurst can be found in Fresno and
Santa Rosa, where Russian and Armenian delis offer a wide range of Central European
foods.
Cajun boudin is a fresh sausage made with green onions, pork, pork liver (making it
somewhat gritty/grainy), and rice. 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 prohibiting the transportation of raw blood. As a result, Cajun boudin is now
usually made without blood; however, blood or "black" boudin can still be purchased.

Latin America

Morcilla for argentinian asado

In many areas of Latin America, morcilla is served. Morcilla is sometimes made with a filler
of rice and/or onions, and seasoned with paprika and other spices. In Puerto Rico, it is
served fried and mostly consumed during the holidays. In some countries of South
America, morcilla is a component of the asado, a regional mixed grill or barbecue meal. In
Colombia, morcilla can have rice, green peas, cilantro or culantro, and is often eaten as an
appetizer called "picada" or with the traditional dishes "Bandeja Paisa" or "Fritanga". In
Venezuela, morcilla is often served with parrilla (barbecue). Morcilla is also eaten inside a
sandwich called "morcipn," especially in the Ro de la Plata. In Uruguay, a sweet version
including raisins and pine nuts is popular, some vendors even add chocolate, caramelised
orange peels, peanuts, and other dried fruits. Uruguayans usually are fond of sweet or
salty morcilla, and most restaurants and supermarkets carry both versions.
Mexico
In The Yucatan Peninsula, morcilla is made exclusively from pig's blood and once deep
fried it's served with a mix of pickled onions, cilantro and spices. It's always consumed in
the form of Tacos and paired with fresh Habanero Peppers. [4] [5]
In Central Mexico, morcilla is known as Moronga.

Brazil
In Brazil there is a version of the blood sausage called chourio or morcela (sometimes the
Castillian Spanish version morcilla is used as well) , consisting of a fresh sausage made of
the blood and fat from pork and usually rice. It is a variation of the Portuguese blood
sausage, and it is known for its deep dark color. In some regions, it is popular on
barbecues (Churrascos) as a starter.

Chile
In Chile, the blood sausage is called "prieta" (a synonym of "negra", black) and tends to
have a very thick skin, so is eaten cut open lengthwise. Apart from blood and a little fat,
"prietas" may contain a variety of ingredients, such as chopped onion and spices,
cabbage, peppers, watercress, rice, meat or even dried fruit or nuts. "Prietas" or
"morcillas" are part of the Chilote tradition of "reitimiento" involving the slaughter and
preparation of a pig.

Ecuador and Colombia

In Ecuador the blood sausage is also called morcilla, while in Panama and Colombia, it is
called morcilla, rellena or tubera negra, and is usually filled with rice. In Brazil, as in
Portugal, morcela and chourio de sangue are eaten. In El Salvador, Nicaragua and
Mexico, it is called "moronga".

The Caribbean
In Antigua, rice pudding is a local delicacy and it is prepared the same way as blood
sausage.
In Barbados, blood sausage is made with sweet potato (batata), pig's blood and onions,
seasoned with peppers and other herbs and stuffed in pig intestines. It is normally served
with souse, which is pickled pig's feet, pig's ears and other trimmings. The cooked meat is
cut into bite-sized pieces and soaked in a brine made of water, lime juice, cucumbers, hot
pepper, and specially prepared seasonings. Blood sausage and souse is a Bajan delicacy
usually prepared on weekends and special occasions.
In the French Antilles, boudin crole is very popular, this being the French boudin noir with
local Caribbean chilli and other spices.
In Guyana, blood sausage is a very popular snack served at social occasions, and as
"cutters" when drinking. The main ingredient is cooked rice seasoned with herbs, such as
thyme and basil. The rice is mixed with cow's blood, stuffed into cow's or pig's intestine,
and boiled until firm, sliced and served with Sour (a mild type of dipping sauce with hot
peppers). White pudding is also made.
In Puerto Rico, blood sausage is known as morcilla. Puerto Rican blood sausage is made
with rice, culantro, cilantro, garlic and chillies. Some contain paprika and annatto. Morcilla
is especially popular during Christmas.
In Suriname, blood sausage is known by the Dutch name bloedworst, and white pudding
by the also Dutch name vleesworst.
In Trinidad & Tobago, the local style of blood sausage is heavily seasoned with local
peppers and traditionally prepared from pig's blood, often substituted by pig's liver today. It
is sold by local producers as a popular accompaniment to rolls of crusty hops bread or
served as an accompaniment to trotter souse, a stew based on trotters.[6]
Other varieties of blood sausage include boudin rouge (Creole and Cajun), rellena or
moronga (Mexico) and sanganel (Friuli).

Asia
Across Asia, various people create food from congealed animal blood. Most of these food
types do not have casing and might be considered a version of sliced sausage.

China
In the Chinese cuisines, whole coagulated blood is fried or steamed as a snack or cooked
in a hot pot. In mainland China, "blood tofu" (Chinese: ; pinyin: xu duf), or "red

tofu" (Chinese: ; pinyin: hng duf), is most often made with pig's or duck's blood,
although chicken's 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 Northeast China, the
"blood sausage" is a traditional food which is cooked with sheep or goat blood. In
resource-poor Tibet, congealed yak's blood is a traditional food.[7][8]

Hong Kong
In Hong Kong, the dish closest to Blood sausage is Pig blood curd, which is only made
from pig's blood and is not considered a sausage.

Taiwan

Blood pudding () on a stick

In Taiwan, "pig's blood cake" (Chinese: ; pinyin: zh xu go; Zhuyin Fuhao:

) or "rice blood cake"(Chinese: ; Zhuyin Fuhao: ),

made of pork blood and sticky rice is served on a popsicle stick is a very popular snack at
local night markets in Taiwan.

Mongolia
Blood sausage is popular in Mongolia. In Mongolia a special method of killing sheep was
made mandatory by Genghis Khan to save blood for sausage. It appears in the Yasa and
is still used today.

Malaysia
In Penang or other northern states, pig blood curd (known locally in Penang Hokkien as
"too huet"; Chinese: ; pinyin: zh xu; literally: "pig's blood") is usually served with the
local street delicacy Curry Mee (curry noodles).[citation needed] It can also be mixed with
some traditional Hokkien dishes as well.

Tibet
In Tibetan cuisine, 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.

Philippines
Pinuneg is a native blood sausage composed of minced pork and innards that is prepared
in the Cordillera Administrative Region of the Philippines.

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

Di, Vietnamese blood sausage.

Vietnam
Vietnamese 'di tit' (Northern) or 'di huyt' (Southern) is blood sausage, boiled or fried,
made with pork blood, pork fat and basil.

Thailand
In Thai cuisine sai krok lueat (Thai: ) is a blood sausage (Thai: sai
krok = sausage, Thai: lueat = blood), often served sliced and accompanied by a spicy
dipping sauce. "Blood tofu" is simply called lueat (Thai: , blood) in Thailand. 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.

Sundae, a Korean blood sausage.

Korea
The majority of Korea's sundae () can be categorised as blood sausage. The most
common type of soondae is made of sweet potato noodle (dangmyeon), barley, and pig's
blood but some variants contain sesame leaves, green onion, fermented soy paste
(doenjang), sweet rice, kimchi, bean sprouts, in addition to the common ingredients. The
addition of sweet potato noodle is a more modern addition to the dish.

Nepal
In Limbu cuisine, sergemba is a type of blood sausage made mostly from pork intestines,
pork fat, rice and yangben, a type of edible wild lichen. It is served boiled or fried.

Africa
In Kenya Mutura is a traditional dish among the people of central Kenya, although today
popular among all. It is made with meat, blood, spices all encased in the animal's
intestines or stomach.[9] In Kenya fillers include fresh minced goat or beef, fat, and red
onions.
The slaughtered goat, cow or sheep has its blood collected to use in the stuffing, though
today many types of mutura, especially commercial ones sold on the streets do not contain
blood. The meat for the filling can be any fleshy part, but like any other sausage, the prime
cuts are not ordinarily used for the stuffing. Instead the tougher, leaner cuts for example
the neck are trimmed off the bone. The casing for the stuffing is the stomach sack and
larger intestines. These are flushed many times with water to clean them.
The meat for the stuffing is finely chopped or minced, and the mandatory fat is often
trimmed from other parts. The meat is slightly fried, mixed with finely chopped red onions,
salt and optionally fresh chili. Other additions include freshly chopped coriander (dhania or
cilantro), garlic, pepper and even beef stock. This is then mixed thoroughly with the fresh
blood from the animal, and stuffed into the stomach and intestines, with the openings sewn
or tied together with string.
The sausage is boiled in large pot (often with other parts of the animal not roasted and
used to make soup) for 30 45 minutes, and roasted over coals till brown. Sliced, it is
served with kachumbari, an onion based salad consisting of tomatoes, red onions and
fresh coriander, a bit of chili and squeeze of lemon. The accompanying starch is ugali.