Blood sausage
Blood sausages are sausages filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Variants are found worldwide. Pig, cow, horse, donkey, sheep, duck, chicken, and goat blood can be used, varying by country. For the distinct regional type of blood sausage originating in the United Kingdom and Ireland see black pudding, also sometimes called blood pudding
In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Asia, rice is often used instead of other cereals. Sweet variants with sugar, honey, orange peel and spices are also regional specialties.
In many languages, there is a general term such as blood sausage and blood pudding that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often, in addition, referred to with more specific terms, for example, black pudding in English.
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, and spices all encased in the animal's intestines or stomach. 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 sac 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, 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 a large pot 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.
Americas
United States
Blood sausages are very difficult to find in US supermarkets. Brussels and Sturgeon Bay, Wisconsin are both 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, and 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. 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 green onions, pork, pork liver, 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 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
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 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.Andean
In Ecuador and Bolivia the blood sausage is also called morcilla, while in Panama and Colombia, it is called morcilla, rellena or tubería negra, and is usually filled with rice. In Brazil, as in Portugal, morcela and chouriço de sangue are eaten. In El Salvador, Nicaragua and Mexico, it is called "moronga".Argentina, Uruguay
Morcilla is also eaten inside a sandwich called "morcipán", especially in the Río de la Plata. Morcilla is a component of the asado criollo, a regional mixed grill or barbecue meal. 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.Brazil
In Brazil there is a version of the blood sausage called chouriço or morcela, 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 as a starter.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, 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 créole 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. 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 Cubanelle pepper. 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 equally 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 replaced 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.
Other varieties of blood sausage include boudin rouge, rellena or moronga and sanganel.
Chile
In Chile, the blood sausage is called "prieta" 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.Prietas are easily found at supermarkets throughout the country and are available from practically any butcher.
Mexico
In the Yucatán 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.In Central Mexico, morcilla is known as moronga.
Asia
Across Asia, various people create food from congealed animal blood. Most of these food types do not have casings and might be considered a version of sliced sausage.East Asia
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.Korea
The majority of Korea's sundae can be categorised as blood sausage. The most common type of sundae is made of sweet potato noodle, barley, and pig's blood, but some variants contain sesame leaves, green onion, fermented soy paste, sweet rice, kimchi, and bean sprouts, in addition to the common ingredients. The Korean sundae is wrapped with pig's intestines. The addition of sweet potato noodle is a more modern addition to the dish. There is another Korean food called seonji which is cow blood that has been boiled in soup. It looks like the Blodpudding of Sweden.Manchuria and China
In Chinese cuisines, whole coagulated blood is fried or steamed as a snack or cooked in a hot pot. In mainland China, "blood tofu", or "red tofu", is most often made with pig's or duck's blood. Like the above dishes, this has no casing but is simply cut into rectangular pieces and cooked. In Northeast China, the "blood sausage" was a traditional food which is cooked with sheep or goat blood. In Tibet, congealed yak's blood is a traditional food. Chinese people also used pig blood curd that was consumed by laborers in Kaifeng over 1,000 years ago in the south of China.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.Taiwan
In Taiwan, "pig's blood cake" or "rice blood cake", made of pork blood and sticky rice, is served on a popsicle stick; this is a very popular snack at local night markets.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.Southeast Asia
Java
This dish is known in Java as saren, which is made with chicken's blood.Malaysia
In Penang or other northern states, pig blood curd is usually served with the local street delicacy Curry Mee. It can also be mixed with some traditional Hokkien dishes as well.Philippines
Blood sausage is known generically as longganisang dugo in the Philippines. A notable type of native blood sausage is pinuneg, which is composed of minced pork and innards in a pork casing made from large intestines that is prepared in the Cordillera Administrative Region of the Philippines.Thailand
In Thai cuisine sai krok lueat is a blood sausage, often served sliced and accompanied by a spicy dipping sauce. "Blood tofu" is simply called lueat 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.Vietnam
Vietnamese 'dồi tiết' or 'dồi huyết' is blood sausage, boiled or fried, made with pork blood, pork fat and basil.South Asia
Nepal
In Limbu cuisine, sargemba or sargyangma is a type of blood sausage made mostly from pork intestines, pork fat, rice and yangben, a type of edible wild lichen.India
In Meghalaya cuisine, Khasi blood sausage is a type of blood sausage made of pork meat, which includes liver, lungs, intestines and other parts is minced to a coarse paste with local spices.Europe
Central and Eastern Europe
Throughout Central and Eastern Europe, blood sausage, known as kishka, is made with pig's blood and buckwheat kasha. It is also known in Russia as krovyanka, or krovyanaya kolbasa, and includes buckwheat as a main filler, instead of oats or oatmeal. In Ukraine it's called krov'yanka or kryvava kyshka, and kiszka or kaszanka in Poland; krvavnička in Slovakia and krupniok in Silesia. Polish salceson are a type of head cheese that contains blood. In Hungary, véres hurka is typically made with pig's blood and barleycorn or cubed bread as filler as such also known as zsemlés hurka and gerslis hurka. 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 in wintertime, usually with sauerkraut and cooked potatoes.In Romania, the traditional sângerete 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 Czech cuisine, jelito is made from second-rate pork, pig's blood and peeled barley; the stuffing served by itself, unformed, is called prejt.
Northern Europe
Denmark
In Denmark, blodpølse 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.Estonia
In Estonia, verivorst 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 shapes and sizes. Verivorst is usually cooked in an oven, but sometimes also fried in a pan. Verivorst is often eaten together with lingonberry jam, but occasionally also with butter or sour cream. Another similar dish is called verikäkk. Its popularity has decreased during the past decades and has mostly been substituted by verivorst.Finland
Alongside the mustamakkara 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. Rössypottu is a traditional soup in northern Finland with blood pudding as a main ingredient.Iceland
In Iceland, 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 whey and acquires a distinct sour taste.Latvia
In Latvia, blood sausage is either called asinsdesa or putraimu desa because of the added barley groats. It usually served with lingonberry jam and sour cream.Sweden
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 pork side 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 which differs from blodpudding by having raisins, pork tallow and apple sauce in it, blodplättar and blodpalt. There is also a soup made from blood, called svartsoppa.
Southern Europe
Italy
In Italy, regional varieties of blood sausage are known as sanguinaccio. In Tuscany, :it:buristo|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 is a black pudding that is 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
In Portuguese cuisine, there are many varieties of blood sausage. Sausages made of blood are usually called morcela or negrinha. There are many varieties around the Portuguese world. There are varieties local to Portugal, the Azores, Hawaii, China, US and India, etc.Spain
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 and León. 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 frying, stewing, grilling or roasting, and usually sliced in one-finger-thick wheelettes. There are many derivative foods made from morcilla, such as omelettes, stuffed red pepper, puff pastry, pizza, flavoured nachos, croquettes, and a range of fillings for different dishes.
Western Europe
Belgium, Netherlands and Luxembourg
In Belgium and the Netherlands, bloedworst or beuling is sold either in 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 träipen 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..France and southern Belgium
In France and Wallonia boudin noir is traditionally prepared in charcuteries, shops that prepare mainly pork products, but also sell smoked and dried sausages, pâtés, 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 different regional Boudins Noirs such as the large Boudin du Béarn with pork meat pieces usually eaten cold. The French Confrérie des Chevaliers du Goûte-Boudin 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.Germany and Austria
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 style 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 combines apple sauce, mashed potatoes and Blutwurst served hot on one plate. In Berlin, hot Blutwurst mixed together with liverwurst and potatoes is called ":de:Grützwurst#Varianten|Tote Oma".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. A variety of Blutwurst, the Rotwurst from Thuringia, has geographical indication protection under EU law, with PGI status. Kartoffelwurst 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 Blunzngröstl, which consists of pan-fried potatoes and blood sausage. This is usually served with freshly grated horseradish.
United Kingdom and Ireland
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. 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 status.
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, or to similar blood-based sausages elsewhere in the world.
Symbol of Carnival
Many Roman-catholics celebrate Mardi Gras, the last day of carnival, with rituals involving the blood sausage. For example, in Spain, they celebrate carnival with judías con morcilla followed by the funeral of the sardina.Likewise, in Belgium and the Netherlands, the Bloodsausage is a symbol for Carnival. carnavalesque figures called forest-dwelling Blood-puddings as a farce representing the Swiss and German protestants.