Blood sausage is a sausage filled with blood that is cooked or dried and mixed with filler until it is thick enough to solidify when cooled. Variants are found all over the world. Pigs, cows, sheep, ducks, and goat's blood can be used, varying by country.
In Europe and America, typical fillers include meat, fat, fat, bread, cornmeal, onions, chestnuts, barley, and oatmeal. In Spain, Portugal, and Asia, northern climate cereals are often replaced by rice.
Video Blood sausage
Afrika
In Kenya Mutura is a traditional dish among Central Kenyans, though today is popular amongst all. It is made with meat, blood, spices wrapped in the intestines or animal's belly. In Kenya, fillers include fresh chopped goats or beef, fat, and onions.
Goats that are slaughtered, cattle or sheep have blood collected for use in the stuffing, although today many types of mutura, especially commercial ones sold on the streets do not contain blood. Meat for filling can be a fleshy part, but like other sausages, the main pieces are usually not used for stuffing. Conversely the harder and slimmer pieces such as the neck are trimmed from the bone. The casing for stuffing is a stomach and colon sack. It was watered many times with water to clean it.
Meat for finely chopped or chopped stuffing, and compulsory fat is often pruned from other parts. The flesh is slightly fried, mixed with finely chopped onion, salt and chilli option. Other extras include fresh chopped coriander (dhania or cilantro), garlic, pepper and even beef broth. These are then mixed thoroughly with fresh blood from the animal, and fed into the stomach and intestine, with openings sewn or tied with rope.
Sausage is boiled in a large pot (often with other parts of the animal not baked and used to make the soup) for 30-45 minutes, and baked on a coals until brown. Sliced, served with kachumbari, an onion-based salad consisting of tomatoes, red onions and fresh cilantro, a bit of chilli and lemon juice. The accompanying starch is ugali.
Maps Blood sausage
America
Anglo America Anglo America
United States
Blood sausage is very rarely found in US supermarkets. Brussels, Wisconsin and Sturgeon Bay is home to the local merchants that produce blood sausage, because of their large populations in Belgium. Supermarkets throughout Maine also carry blood pudding produced locally because a large French Canadian population. In southeastern Michigan, style Poland Kaszanka can be found in supermarkets throughout the year and are very popular.
The Italian-American blood sausage in San Francisco Bay Area is called biroldo and has pine nuts, raisins, spices, pig snouts and is made using pig or cow's blood. German-style blood sausages and Zungenwurst can be found in Fresno and Santa Rosa, where Russian and Armenian specialties offer a variety of Central European foods. Also, Alpine Village in Torrance, California has Blutwurst due to a considerable German-American population in the South Bay area of ​​Los Angeles County.
Cajun boudin is a fresh sausage made with scallions, pork, liver pork (makes it a bit gritty/rough), and rice. Pig's blood is sometimes added to produce boudin rouge, but this tradition is becoming increasingly scarce after the mid-twentieth century due to the decline of boucherie (traditional communal slaughter) and government health regulations that prohibit transportation of raw blood. As a result, Cajun boudin is now usually made without blood; However, blood or "black" boudin can still be bought.
Latin America
In many regions of Latin America, morcilla is presented. Morcilla is sometimes made with rice and/or onion fillers, and flavored with peppers and other spices. In Puerto Rico, it is served fried and is mostly consumed during the holidays. In some South American countries, morcilla is a component of asado , a regional mixed or barbecue dish. In Colombia, morcilla can have rice, green beans, coriander or culantro, and is often eaten as an appetizer called "picada" or with traditional "Bandeja Paisa" or "Fritanga" dishes. In Venezuela, morcilla is often served with parrilla (barbecue). Morcilla is also eaten in a sandwich called "morcipÃÆ'¡n," especially in RÃÆ'o de la Plata. In Uruguay, sweet versions including raisins and pine nuts are very popular, some vendors even add chocolate, orange caramel skin, nuts, and other dried fruits. The Uruguayan people usually like sweet or salty morcilla , and most restaurants and supermarkets carry both versions.
Andean
In Ecuador the blood sausage is also called morcilla , while in Panama and Colombia, it is called morcilla , rellena or tuberÃÆ'a negra , and usually filled with rice. In Brazil, as in Portugal, morcela and chouriÃÆ'§o de sangue are eaten. In El Salvador, Nicaragua, and Mexico, it's called "moronga".
Brazil
In Brazil there is a blood sausage version called chouriÃÆ'§o or morcela (sometimes the Spanish version of Castillian morcilla is used too), consisting of fresh sausage which is made of blood and fat from pork and is usually rice. This is a variation of Portuguese blood sausage, and it's known for its deep dark color. In some areas, it's popular in barbecues ( Churrascos ) as a starter.
Caribbean
In Antigua, rice pudding is local food and prepared in the same way as blood sausage.
In Barbados, blood sausages are made with sweet potatoes, blood of pigs and onions, seasoned with chili and other spices and filled with pork intestines. Usually served with souse , taken from pig's feet, pig's ears and other ornaments. Cooked meat is cut into bite-sized pieces and soaked in salted water made from water, lime juice, cucumbers, chili, and specially prepared spices. Blood sausage and souse are typical Bajan food that is usually prepared on weekends and special occasions.
In the French Antilles, boudin crÃÆ' o ole is very popular, this is France boudin noir with local Caribbean chillies and other spices.
In Guyana, blood sausage is a very popular snack that is served at social occasions, and as a "cutter" when drinking. The main ingredient is cooked rice seasoned with spices, such as thyme and basil. Rice is mixed with cow's blood, stuffed into beef or pork intestines, and boiled until hard, sliced ​​and served with Sour (a mild sauce with chilies). White pudding is also made.
In Puerto Rico, blood sausage is known as morcilla. The Puerto Rican blood sausage is made with rice, culantro, cilantro, garlic, and Cuban pepper. Some contain peppers and annatto. Morcilla is very popular over Christmas.
In Suriname, blood sausage is known by the Dutch name bloedworst , and white pudding with Dutch name is also vleesworst .
In Trinidad & amp; Tobago, a local style of blood sausage deeply flavored with local chili and traditionally prepared from the blood of pigs, often replaced by pig's liver today. It is sold by local producers as a popular accompaniment for crusty crusted bread rolls or served as a companion for trotter souse , stew by trotters.
Other varieties of blood sausage include boudin rouge (Creole and Cajun), rellena or moronga (Mexico) and sanganel (Friuli).
Chile
In Chile, blood sausage is called "prieta" (a synonym of "negra", black) and tends to have very thick skin, so it is eaten cut in length. In addition to blood and a little fat, "prietas" may contain a variety of ingredients, such as onions and chopped herbs, cabbage, chili, watercress, rice, meat or even dried fruit or nuts. "Prietas" or "morcillas" are part of the Chilote tradition "reitimiento" involving slaughter and preparation of pigs.
Prietas are easy to find in supermarkets across the country and are available in almost every butcher shop.
Mexico
On the YucatÃÆ'¡n Peninsula, the morcilla is made exclusively of pig's blood and once fried is served with a mixture of pickled onions, coriander and spices. It is always consumed in the form of Tacos and paired with fresh Habanero Peppers.
In Central Mexico, the morcilla is known as Moronga.
Asia
In Asia, various people create food from the blood of frozen animals. Most of these foods do not have a casing and can be considered as a sliced ​​sausage version.
Central Asia
Mongolia
Popular blood sausage in Mongolia. In Mongolia, a special method to kill sheep is made mandatory by Genghis Khan to conserve blood for sausage. It appeared in Yasa and is still used today.
Tibetan
In Tibetan cuisine, sausage or gyurma refers to blood sausages and made with yak or blood of sheep that may or may not include rice or grilled barley meal as a filler. Sausages use natural casing using the use of yak or the intestine.
East Asia
Manchuria and China
In Chinese cooking, the whole blood is clotted fried or steamed as a snack or cooked in a hot pan. In mainland China, "blood tofu" (Chinese: ??? ; pinyin: xu? DÃÆ'²uf? ), or "red tofu" (Chinese: ??? ; pinyin: hÃÆ'³ng dÃÆ'²uf? ), most often made with pig or duck blood, although chicken or cow blood can also be used. Like the above dish, it has no casing but just cut into rectangular pieces and cooked. In Northeast China, "blood sausage" is a traditional food cooked with sheep or goat's blood. In resource-poor Tibet, the dried yak's blood is traditional food.
Taiwan
In Taiwan, "pig blood cake" (Chinese: ??? ; pinyin: i zh? Xu? g? o ; Zhuyin Fuhao: ??? ???? ??? ) or "blood rice cake" (language China: ??? ; Zhuyin Fuhao: ??? ???? ??? ), made from pig's blood and sticky rice served on a popsicle is a very popular snack at a local night market in Taiwan.
Korean
The majority of Korean sundaes (??) can be categorized as blood sausages. The most common types of Sundae are made from sweet potato noodles (dangmyeon), barley, and pig blood but some variants contain sesame leaves, green onions, fermented soy paste (< i> doenjang ), sweet rice, kimchi, bean sprouts, in addition to common ingredients. Korean sundae wrapped with pork intestine. The addition of sweet potato noodles is a more modern addition to the dish. There is another Korean food called Sunji which is the blood of a cow that has been boiled in soup. Looks like Blodpudding from Sweden.
Southeast Asia
Hong Kong
In Hong Kong, the dish closest to blood sausage is pig blood, which is made only of pig's blood and is not considered a sausage.
Java
This dish, mandated, also known in Java as saren , made with chicken blood.
Malaysia
In Penang or other northern countries, curd pigs (known locally in Penang Hokkien as "overly huet": Chinese: span lang = "zh"> ?? ; pinyin: zh? XuÃÆ'¨ ; literally: "pig blood") is usually served with the local Curry Mee local delicacy (curry noodles). It can also be mixed with some traditional Hokkien dishes as well.
Philippines
Pinuneg is a genuine blood sausage consisting of minced pork and edible offal prepared in the Cordillera Administrative Region of the Philippines.
Thai
In Thai cuisine sai krok lueat (Thai: ???????????) is a blood sausage (Thai: sai krok = sausage, Thai: lueat = blood), often served sliced ​​and accompanied by spicy sauce. "Know the blood" is simply called lueat (Thai: ????? , blood) in Thailand. It can be used in many Thai dishes such as noodle soup, Thai curry, or in addition to certain rice dishes such as Khao man kai.
Vietnamese
Vietnam 'd? I ti? T '(North) or' d? I huy? T '(South) is a sausage of blood, boiled or fried, made with blood of pork, pork and basil.
South Asia
Nepal
In Limbu cuisine, sergemba is a type of blood sausage made mostly from pork, lard, rice and yangben, a kind of edible wild moss. This is served by boiling or frying.
Europe
Central and Eastern Europe
Throughout Central and Eastern Europe, blood sausage, known as Kishka (which means "gut"), is made with blood pigs and buckwheat. It is also known in Russia as krovyanka (????????), or kolbasa krovyanaya (???????? ??, literally "blood sausage"), and includes buckwheat as a primary filler, not oat or oatmeal. In Ukraine it is called krov'yanka (???? '????) or kryvava kyshka (??????? ?????), kiszka or kaszanka in Poland, krvavni? ka in Slovakia and krupniok in Silesia. Polish salceson ("black" and "Brunszwicki") is a type of head cheese ("brawn") that contains blood. In Hungary, va res hurka was made with rice, blood of pigs and pigs. In Bulgaria, karvavitsa (?????????) is usually prepared with blood pigs, fats and various herbs and spices of the mountain and eaten warm during winter. A similar blood sausage, called Krvavica (????????), made of the same material, is also consumed in Bosnia, Croatia, Serbia and Slovenia during the winter, usually with sauerkraut and cooked potatoes.
In Romania, traditional sÃÆ' Â ¢ nge , "blood" in Romanian) is made from pork buttocks, pig's blood and fillers like pre- rice rice flavored with pepper, garlic and basil. It has many regional variants, but the most common is sÃÆ' Â ¢ ngerete from Transylvania.
Similarly, in Czech cooking, jelito is made of second-class pigs, the blood of pigs and barley peeled; the stuffed stuff, not shaped, is called prejt .
Northern Europe
Denmark
In Denmark, blodpÃÆ'¸lse is made of pig and fat blood, rye flour, brown sugar, raisins, salt, cinnamon and cardamom are put into natural or artificial intestines. Usually boiled on the skin, eaten hot or cold, sometimes sliced ​​and fried, served with syrup, cinnamon and boiled apples.
Estonian
In Estonia, verivorst (blood sausage) is very similar to Finland mustamakkara . It is sold and eaten mostly in winter, being a traditional Christmas meal. At that time there was a wide variety of verivorst in the stores, ranging in various shapes and sizes. Verivorst is usually cooked in the oven, but sometimes it is also fried in a saucepan. As in Finland, verivorst is often eaten with lingonberry jam, but sometimes also with butter or sour cream. Another similar dish is called verikÃÆ'¤kk (blood dumplings). Its popularity has declined over the last few decades (probably due to its less attractive commercial appearance) and has largely been replaced by verivorst .
Finnish
Along with the black mustamakkara (black sausage) in Finland, a dish similar to an English black pudding is made by making a dough of pig's blood and baking it like a pancake. Traditionally, wheat flour or oatmeal is used and chopped onions are added to the mixture. This dish is called veriohukainen or verilettu (blood pancake). RÃÆ'¶ssypottu is a traditional soup in northern Finland with blood pudding as the main ingredient.
Iceland
In Iceland, blÃÆ'³ÃÆ'  ° mÃÆ'¶r is one of two types of slÃÆ'¡tur . It is made of blood and lamb, rye and wheat flour, traditionally put into a bag stitched from the belly of the sheep. Usually boiled on the skin, eaten hot or cold, sometimes sliced ​​and fried. Once cooked, it is often preserved in fermented whey and obtains different sour flavors.
Swedish
Blodpudding is a traditional medieval dish that is still popular in Sweden. Appropriate proportions and ingredients vary, partly according to regional preferences, but are generally made of pig's blood, milk, rye or barley flour, diced lard, beer or svagdricka, coriander and onion, seasoned with allspice and marjoram. Then poured into shapes and baked in the oven in a waterbath. Most of the currently consumed blodpudding consumed by industry.
When prepared for serving, it is sliced ​​and fried. The style of serving and accompaniment varies across the country, and it is not uncommon to have the act of blodpudding as meat in the diet. Nationally, the common way is to serve it with lingonberry jam, grated carrot and ice cold milk to drink. Fried bacon or pork is also common. In Scania, lingonberry jams are often replaced by finely sliced ​​apples, fried together with pork.
Other blood-based foods include blodcharf (blood sausage) different from blodpudding with raisins, pork fat and apple sauce in it, blodplÃÆ'¤ttar (Blood pancakes, similar to Finnish dishes veriohukainen above) and blodpalt . There is also a soup made of blood, called svartsoppa (black soup).
Southern Europe
Italy
In Italy, regional blood sausage varieties are known as 'sanguinaccio'. In Tuscany, the buristo is a sausage made with the blood of pigs and fat cooked in the belly of a pig. It is not heated and often spreads on bread. It is only found in southern Tuscany in the winter and even there can be hard to come by. Biroldo is another type of black pudding that can be found in Tuscany, while the version made in southern Lombardy is called Marsapan.
Migliaccio is a black pudding traditionally prepared in winter in Romagna. This is a sweet pudding with thick black stuffing made with pig's blood, sugar, breadcrumbs, almonds, chocolate, butter, and spices contained in thin pastry leather. Similar puddings are made throughout southern Italy, generally called Sanguinaccio.
Portugal
In Portuguese cuisine, there are many types of blood sausage. Sausages made from blood are usually called morcela or negrinha (slang terms of Portuguese negro meaning dark or black). There are many variations around the Portuguese world. There are local varieties to Portugal, Azores, Hawaii, China, US and India, etc.
Spanish
Spanish morcilla has many variants. The most famous and widespread is the morcilla de Burgos which mainly contains pig and fat blood, rice, onions, and salt, and is produced in two varieties: cylindrical and intestinal. In Albacete and La Mancha, morcilla is stuffed with onions rather than rice, which completely alters the texture. In Extremadura, cream morcilla patatera includes rough mashed potatoes. In the northern and Canary Islands there are sweet varieties known as morcilla dulce . Other varieties introduce breadcrumbs, pine nuts, and almonds, and vary the proportions of other ingredients or flavors, some of which are considered delicious.
There are other similar types made in Asturias (slightly darker and smaller, used for pea and bean stew) and LeÃÆ'³n (no burnt rice & spread on toast). Other less popular varieties can add cumin to the pudding mixture, but this is not a standard practice. Cooking methods for consumption are usually done by frying, boiling, baking, or roasting, and are usually sliced ​​with one-finger-thick wheel ("wheeljas"). There are many derivative foods made from morcilla, such as omelet, red pepper, puff pastry, pizza, nacho flavor, croquettes, and various stuffing for different dishes.
Western Europe
Belgium, The Netherlands, and Luxembourg
In Belgium and the Netherlands, bloedworst or beiing is sold with 4-inch (100 mm) slices, or individual sausage the size of a banana. It's generally fried; sometimes apples cooked on the side or above the pieces. It is also eaten with applesauce, brown sugar, syrup or red cabbage. As a cold piece, thin slices are eaten as a sandwich topping. Green cabbage is one ingredient in trä¤ipen Luxembourg which is also served with pan fried with apple sauce. It is known to have been eaten in the church in the Middle Ages during the carnival in the Netherlands.
French
In France, boudin noir is traditionally prepared at charcuteries , stores that primarily prepare pork products (and sometimes ducks and games), but also sell smoked and sausage, pÃÆ'Â ¢ tÃÆ'ÃÆ'Â © s, and terrine, along with prepared salads. Usually called boudin noir and often made with cream with apples or onions as fillers. Usually served with cooked apples, mashed potatoes or both, and is appreciated by combining apples or mashed potatoes with every bite of boudin, which has been heated gently and refined with butter. In France also, there are many different areas Boudin Noirs as large Boudin du BÃÆ'Â © arn with pork cuts that are usually eaten cold. France ConfrÃÆ'Â © rie des Chevaliers du GoÃÆ'Â »te-Boudin (The Brotherhood of the Blood Knight Sausage Tasting) at Mortagne-au-Perche in southern Normandy holds an annual contest of international blood sausage specialties. Boudin was regarded as the main symbol of the French Foreign Legion, and gave his name to the Legion national anthem.
Germany and Austria
The most common variant of Germany Blutwurst is made of pig skin, pig's blood and regionally different fillers such as barley. Although it is cooked and "ready to eat" is sometimes served warm, similar to the use in France. In Rhineland, where it is also traditionally made of horse meat, fried Blutwurst is a constituent of various dishes. Especially in Cologne, traditional Himmel und Erde (Heaven and Earth) combines apple sauce, mashed potatoes and Blutwurst served hot on a plate. In Berlin, hot Blutwurst is mixed together with liverwurst and the potato is called " Tote Oma " ("Dead Granny").
The other German variant is Zungenwurst, which is blutwurst mixed with tongue of beef pickle, and Beutelwurst pressed on linen or paper bag (Beutel ). The various Blutwurst , Rotwurst of Thuringia ( ThÃÆ'¼ringer Rotwurst ) have geographical indication protection under EU law, with PGI status. Kartoffelwurst (potato sausage) is a popular post-World War II variety in Palatinate, a reduced fat version of Blutwurst using potato cubes instead of bacon.
In Austria it is often prepared in a dish known as BlunzngrÃÆ'¶stl , which consists of french fries and blood sausage. These are usually served with fresh spicy horseradish.
English and Irish
Black pudding is the original version of the original British blood sausage. It is generally made of pig blood and a relatively high proportion of oatmeal. In the past it was occasionally flavored with pennyroyal, distinct from continental European versions in a variety of relatively limited ingredients and reliance on oatmeal and barley instead of onion to absorb blood. Can be eaten cold, because cooked in production, baked, fried or boiled on the skin. Often served with slices and fried or baked as part of a traditional breakfast, a tradition followed by British and Irish emigrants worldwide. Black pudding is now part of New Zealand's local cuisine and the Canadian provinces of Nova Scotia and Newfoundland and Labrador.
Stornoway Black Pudding produced in Isle of Lewis, Scotland, is one of the most famous varieties and has been granted the status of Protected Geographic Indicator (PGI).
Similar white pudding is another important feature of traditional Northumbrian, Scottish, Irish and Newfoundland breakfasts. Black and white puddings, as well as a third variant, red pudding, are served battered at several chip stores in England, Scotland and Ireland as an alternative to fish and chips.
While the "blood sausage" in English is understood in English, this term is only used for foreign use (for example, in Saki's Day-Name ), or for the same blood-based sausages elsewhere in the World.
Additional varieties
Other varieties of blood sausage include blodpÃÆ'¸lse (Norwegian and Danish), tongenworst (with pork tongue added) (Dutch), mazzit (Maltese )), krvavica (Balkan), krovianka (Russian and Ukrainian), v? darai (Lithuanian), "village asins" (Latvia).
See also
Note
References
External links
- Black Pudding. History and guidance by The English Breakfast Society.
- Black pudding recipe from uktv food
Source of the article : Wikipedia
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