Black pudding
From Wikipedia, the free encyclopedia
Categories: Articles needing additional references from December 2007 | German cuisine | British cuisine | Bulgarian cuisine | Scottish cuisine | Irish cuisine | Louisiana cuisine | Canadian cuisine | Vietnamese cuisine | French cuisine | Portuguese cuisine | Mexican cuisine | Spanish cuisine | Finnish cuisine | Swedish cuisine | Sausages | Puddings | Peasant foods | Blood dishes | Portuguese sausages
For the Dungeons & Dragons monster, see Black pudding (Dungeons & Dragons).
Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. The term blood sausage (first attested in 1868) is a North American term that may be a translation from German "Blutwurst". Blood sausage has become a useful term for similar blood-based solid foods around the world. Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal.
HistorySausages containing blood are traditional throughout the world and there are ancient references to them, e. g. from Homer's Odyssey:
Regional variants
Black pudding is usually served as part of a traditional full breakfast in England, Scotland and Ireland. The further addition of the similar white pudding is an important feature of the traditional Irish breakfast and is also common in Scotland. Black pudding can be eaten uncooked but is often grilled or boiled in its skin. The Lancashire town of Bury is noted for its black pudding, as is the west County Cork town of Clonakilty, which exports black pudding as a delicacy item. Black and white pudding, as well as a third variant from Fife: – red pudding – are served battered at chip shops in Scotland and England as an alternative to fish and chips, however you won't find this in many fish and chips in the south of England, instead you will find Saveloy and regular Battered Sausage. Continental EuropeThe most common variant of German Blutwurst is made from pork rind, pork blood and filler such as barley. Though already cooked and "ready to eat" it is usually served warm. In the Rhineland, where it is also traditionally made from horse meat, fried Blutwurst is a part of various dishes. Another German variant is Zungenwurst, which is Blutwurst mixed with pieces of pickled pig's tongue. In France boudin is part of traditional cold or warm dishes or part of charcuterie plates. It may also be called boudin noir. It is often served with cooked apples. In Belgium, bloedworst or beuling is sold either in 4 inch diameter 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 or syrup. In Iceland, blóðmör is the one of two types of slátur. Usualy boiled in its skin and eaten hot. Also fried but usualy the day after it is boiled (as leftovers). Similarly Czech jelito is made from pork, pig's blood and groats; the stuffing served by itself, unformed is called prejt. Spanish morcilla has many variants. The most well known and widespread is "morcilla de Burgos" which mainly contains pork blood and fat, rice, onions, and salt. In Albacete and La Mancha the morcilla has no rice that it is replaced by onion (which completely changes the texture). It is claimed that this is the original morcilla and rice was introduced in them to reduce costs (rice expands while onion reduces thus needing more raw material). Other varieties introduce breadcrumbs, pine nuts, almonds and vary the proportions of the other ingredients or flavorings, producing even a sweet morcilla from Galicia in the northwestern region, which is fried and served most commonly as a dessert. Image:Chouriço de sangue.jpg
Portuguese blood chouriço
In Portuguese cuisine there are also many varieties of black pudding, ranging from some similar to the Spanish morcilla, known in Portuguese as morcela, to some done only with blood (known as chouriço de sangue). In Eastern Europe, kishka is made with pig's blood and buckwheat kasha, it is also known in Russia as krovyanka (кровянка) or krovyanaya kolbasa (кровяная колбаса, blood sausage) and Poland (Central Europe) as kaszanka. Polish black and brunshwick salceson are a types of head cheese which contains blood. In Hungary, véres hurka is made with rice, pig's blood and pork. In Bulgaria karvavitsa (кърваваица) is usually prepared with pig's blood, fat and a variety of mountain herbs and spices and eaten warm during the winter. In Sweden, blodpudding is served but there are also varieties and similarities such as blodkorv (blood sausage), blodplättar (blood pancakes) and palt. Alongside the mustamakkara in Finland, a dish similar to black pudding is made by making batter out of pig's blood and baking it like pancakes. Traditionally rye- or oatflour is used and minced onion is added to the mix. This dish is called veriohukainen (blood pancake). It is similar to the Swedish dish blodplättar above, and is alternatively called veriletut (using a Finland-Swedish term for pancakes instead of a native Finnish one). The AmericasAmong English-speaking North Americans, the consumption of black pudding and similar dishes is largely confined to certain ethnic groups with strong Old World traditions as well such as French Canadians and immigrants from Great Britain, Ireland, Australia, and so forth. Blood sausages are very difficult to find in American supermarkets. An Italian-American version of black pudding in the San Francisco Bay area is called "Biroldo" and has pine nuts, raisins, spices, pig snouts and is made using either pig blood or cow's blood. Cajun boudin is a fresh sausage made with green onions, pork, and rice; pig's blood is sometimes added to produce "boudin noir". In many areas of Latin America (as in Spain) 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 made spicy-hot and served fried. In parts of South America, morcilla is a traditional component of the asado, a regional mixed grill or barbecue meal. Morcilla is also eaten inside a sandwich called "morcipán," especially in Argentina and other Río de la Plata countries; in Uruguay, although not in Argentina, a sweet and sour version including raisins and pine nuts is popular. In Chile it's called prieta. In Colombia, it's either called morcilla or rellena, and is usually filled with rice and peas. Contrary to beliefs, this version is usually deep-fried, and it is quite popular. In Guyana, the main ingredient in black pudding is cooked rice seasoned with traditional Caribbean herbs, such as thyme and basil. The rice is mixed with cow's blood, stuffed into pig intestine, and boiled until firm. It is served as an appetizer or snack, often with any type of hot sauce, mild to hot, depending on preference and regional area. In Suriname, black pudding is also known under the Dutch name bloedworst, and white pudding under the also Dutch name vleesworst. CaribbeanIn Trinidad & Tobago the main ingredient besides pork or cow blood is bread. Mixed with chives and hot pepper and other herbs and spices, then simmered until the bread can melt into a "pudding" with the blood. Then it is cooled and stuffed into the intestines of the pig or cow. Traditionally it is then boiled then sold. Some prefer the black pudding at this point and some like to take it furthur by slicing and cooking it on a griddle. It is almost always eaten with hot pepper sauce on top. In Barbados, the main ingredient in black pudding is sweet potato. It is traditionally served cool and accompanied by souse; which is pickled pork garnished with parsley. Small pieces of sliced breadfruit is popular with this dish. In more recent times the blood is either left out completely, or replaced with gravy browning. On Saturdays the majority of Barbadians purchase "pudding and souse" ,as it is popularly called, as their main course for lunch from mainly country cook shops. AsiaImage:Korean.food-Sundae-01.jpg
Sundae, Korea's black pudding.
Across Asia, various people create foods from congealed animal blood. Most of these foods do not have casing and might be considered a version of sliced sausage. In Taiwan, pig blood cake (traditional Chinese: 豬血糕; pinyin: zhũ xiě gāo) is made of pork blood and sticky rice. It is fried or steamed as a snack or cooked in a hot pot. A similar dish from the Philippines, dinuguan (from the word dugo meaning "blood") (pork-blood stew) is a stew consisting of diced beef or pork meat and organs with pig or cow blood. Because many non-Filipinos find the dish revolting, the euphemism "chocolate meat" was coined. In China, "blood tofu" (Chinese: 血豆腐; pinyin: xuě dòufǔ), 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 resource-poor Tibet, congealed yak's blood is a traditional food.[1] The majority of Korea's sundae (순대) can be categorized as blood sausage. The most common type of sundae is made of 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. In the Philippines dinuguan is a savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. The term dinuguan comes from the word dugo meaning "blood". Dinuguan is often served with white rice or a Filipino rice cake called puto. Additional varietiesOther varieties of blood sausage include blodpølse (Norway and Denmark), boudin noir (France), tongeworst (with added pigs tongues) (Netherlands), zwarte pens or beuling (Belgium), blóðmör (Iceland), boudin rouge (Creole and Cajun), morcela and chouriço de sangue (Portugal), morcilla (Spain and Latin America), krvavica (Bulgaria, Croatia, Serbia, Slovenia), sângerete (Romania), prieta (Chile), rellena or moronga (Mexico), dồi (Vietnam), sanganel (Friuli), ragati (Nepal), mustamakkara (Finland), verivorst and verikäkk (Estonia) and kaszanka (Poland). See alsoArtMembers of the group monochrom prepared blood pudding out of their own blood and ate it. The performance (staged in 2003 in Vienna) was accompanied by political essays about the 'autocannibalistic' tendencies of the global economy. The event, called "Viennese Factionism: Auto-Blood-Sausage", also can be interpreted as a critical statement about art, art history and the art market (Viennese Actionism). ORF FM4, Arte References
External links Wikimedia Commons has media related to:
zh-min-nan:Ti-hoeh-koé da:Blodpølse de:Blutwurst es:Morcilla fr:Boudin noir it:Sanguinaccio he:פודינג שחור nl:Bloedworst nn:Blodpølse pt:Morcela simple:Blood sausage sl:Krvavica sv:Blodkorv sv:Blodpudding vi:Dồi wa:Noere tripe |
