Black pudding, blood pudding or blood sausage 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. Pig, cattle, sheep, duck and goat blood can be used depending on different countries.
In Europe, typical fillers include meat, fat, suet, bread, sweet potato, onion, chestnuts, barley, and oatmeal while in Spain, Portugal and ...
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Black pudding, blood pudding or blood sausage 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. Pig, cattle, sheep, duck and goat blood can be used depending on different countries.
In Europe, typical fillers include meat, fat, suet, bread, sweet potato, onion, chestnuts, barley, and oatmeal while in Spain, Portugal and Asia, potato is often replaced by rice.
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 English-speaking North Americans, the consumption of British-style black pudding and similar dishes is largely confined to recent immigrants from Great Britain, Ireland, Australia, and so forth. This Old World tradition also continues with French Canadians and Cajuns (Acadians). Blood...
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