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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 . , Baked Beans , Fried Bread and Mushroom s]] The most common variant of German ''Blutwurst'' is made from fatty pork meat, bovine 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 .
In Sweden it's called ''blodpudding'' (blood pudding), but there are also varieties and similarities such as Blodkorv (blood sausage), ''blodplättar'' (blood pancakes) 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. |
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