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Blood sausage is a generic name for a type of
or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists with different names in various cultures from Asia, Europe, Africa, and the Americas. , cattle, sheep, , and goat blood can be used depending on different countries.
and , typical fillers include meat, fat, , bread, , ,[] onion, , , and . In , , and Asia, potato is often replaced by rice. In
fillers are fresh minced goat or beef, fat, and red onions.
, a Korean blood sausage.
Blood pudding (豬血糕) on a stick
, Vietnamese blood sausage.
Across Asia, various people create food from congealed animal blood. Most of these food types do not have casing and might be considered a version of .
In the Chinese cultures, whole coagulated blood is fried or steamed as a
or cooked in a . In , "blood " (: 血豆腐; : xuě dòufǔ), or "red tofu" (: 红豆腐; : hóng dòufǔ), is most often made with pig's or '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 the Northeast China, the "blood sausage" is a traditional food which is cooked with sheep or goat blood. In resource-poor , congealed 's blood is a traditional food. In Hong Kong, the dish is only made with pig's blood and simply called "pig red" (: 豬紅). In , "" (: 豬血糕; : zhū xuě gāo), made of pork blood and
is served on a popsicle stick is a very popular snack at local night markets in .
Blood sausage is popular in Mongolia. In Mongolia a special method of killing sheep was made mandatory by
to save blood for sausage. It appears in the
and is still used today.
or other northern states, "pig red" (: 猪红; : zhū hóng or in Penang Hokkien "too ung") is sometimes served with their traditional dish, "" or curry noodles. It can also be mixed with some traditional Hokkien dishes as well.
In , sausages or
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.
A similar dish from the ,
(pork-blood stew, from the word dugo meaning "blood") is a
consisting of diced beef or pork and organs with pork or beef blood simmered in a rich, spicy gravy of blood, salt, pepper, spices, garlic, onions, hot chili and vinegar. Because the stew is thick and dark, the euphemism "chocolate meat" was coined. Dinuguan is often served with white rice or a Philippine rice cake called puto. It has regional names and varieties.
Similar to dinuguan, pinuneg, or penuneng is a native blood sausage composed of minced pork and innards prepared in the Cordillera Region of the Philippines. Another similar dish is the popular "betamax", pieces of grilled coagulated chicken or pork blood sold in streets across the country, named for its resemblance to the video recording storage medium created by Sony.
This dish, dinuguan, is also known in
as saren, which is made with chicken's or pig's blood.
Vietnamese 'd?i ti?t' (Northern) or 'd?i huy?t' (Southern) is blood sausage, boiled or fried, made with pork blood, pork fat, basil.
sai krok lueat (Thai: ????????????) is a blood sausage (: sai krok = sausage, : lueat = blood), often served sliced and accompanied by a spicy dipping sauce. "Blood tofu" is simply called lueat (: ?????, blood) in . This can be used in many Thai dishes such as in noodle soups, , or as an addition to certain rice dishes such as .
The majority of 's
(??) can be categorised as blood sausage. The most common type of soondae is made of potato noodle (), , and pig's blood but some variants contain , green onion,
paste (), sweet rice, , , in addition to the common ingredients.
British-style cooked breakfast, centred around black pudding, served with , , , and
black pudding (approx. 20cm long), sliced open
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 , 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 , a tradition that followed British and Irish emigrants around the world. Black pudding is now part of the local cuisine of
and the Canadian provinces of
produced on the , Scotland, is one of the most renowned varieties and has been granted
(PGI) status.
The similar
is a further important feature of the traditional , ,
breakfast. Black and white pudding, as well as a third variant, , is served
in England, Scotland and Ireland as an alternative to .
While "blood sausage" in English is understood in Britain, the term is applied only to foreign usage (e.g., in the story The Name-Day by ), or to similar blood-based sausages elsewhere in the world.
Cross-section of German Blutwurst varieties: smoked with meat (left), dried with bacon (right)
The most common variant of
Blutwurst is made from pork rind, pork blood and regionally different fillers such as . Though already cooked and "ready to eat" it is sometimes served warm, similar to the usage in France. In the , where it is also traditionally made from , fried Blutwurst is a constituent of various dishes. In particular in , the traditional
(Heaven and Earth) combines , mashed potatoes and Blutwurst served hot on one plate. In , hot Blutwurst mixed together with
and potatoes is called "" ("Dead Grandma").
Other German variants are , which is Blutwurst mixed with pieces of pickled ox tongue, and
which is pressed in a linen or paper bag (Beutel). A variety of Blutwurst, the Rotwurst from
(Thüringer Rotwurst) has
protection under EU law, with
status. Kartoffelwurst (potato sausage) is a post- variety popular in the , a reduced fat version of Blutwurst using potato cubes instead of bacon.
it is often prepared in a dish known as Blunzngr?stl, which consists of pan-fried potatoes and blood sausage. This is usually served with freshly grated .
In , boudin is traditionally prepared in charcuteries, shops that prepare mainly pork products (and sometimes duck and game), but also sell smoked and dried sausages, p?tés, and terrines, along with prepared salads. It is usually called boudin noir, is often made with cream and has 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 regional different Boudins Noirs' such as the large 'Boudin du Béarn with pork meat pieces eaten usually cold. The French Confrérie des Chevaliers du Go?te Boudin (Brotherhood of the Knights of Blood Sausage Tasting) in
in southern
holds an annual contest of international blood sausage specialities. Boudin is considered the emblematic staple of the , and gives its name to the Legion's .
or beuling is sold either in 4-inch-diameter (100 mm) slices, or individual sausages the size of a banana. It is sometimes apples are cooked alongside or on top of the pieces. It is also eaten with apple sauce, brown sugar or syrup. As a , thin slices are eaten as a sandwich topping. Green cabbage is one of the ingredients in 's
which are also served pan fried with apple sauce. It is known to have been eaten in church in the Middle Ages during [].
In , verivorst (blood sausage) 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 different shapes and sizes. Verivorst is usually cooked in an oven, but sometimes also fried in a pan. Like in Finland, verivorst is often eaten together with
jam, but occasionally also with butter or . Another similar dish is called verik?kk (blood dumpling). Its popularity has decreased during the past decades (possibly because of its less appealing commercial appearance) and has mostly been substituted by verivorst.
Italian 17th century still-life showing Blutwurst-like sausages
In , regional varieties of blood sausage are known as 'sanguinaccio'. In ,
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.
is another type of black pudding which can be found in Tuscany, while the version made in southern
is called .
Migliaccio is a black pudding that was traditionally prepared in winter in . 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 .
Portuguese blood sausage, morcela, made with parsley and green onions or scallions, and traditionally uses pig blood
In , there are many varieties of blood sausage. Sausages made of blood are usually called morcela or negrinha (a slang term from
negro meaning dark or black). There are many varieties around the Portuguese world. There are varieties local to Portugal, the Azores, Hawaii, China, US and India, etc.
Morcilla cocida,
blood sausage eaten in Spain and Latin America
A kind of thick
with blood as ingredient, known as bisbe, meaning 'bishop'
Spanish morcilla has many variants. The most well-known and widespread is morcilla de
which contains mainly pork blood and fat, rice, onions, and salt. In
and , the morcilla is filled with onions instead of rice, which completely changes the texture. In
the creamy morcilla patatera includes roughly mashed potatoes. In the northern regions and the
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 .
In , blodp?lse is made from pigs's blood and suet, rye flour, brown sugar, raisins, salt, cinnamon and cardemon 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.
In , bló?m?r 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
and acquires a distinct sour taste.
Alongside the
(black sausage) in , a dish similar to the British
is made by making batter out of pig's blood and baking it like pancakes. Traditionally,
is used and minced onion is added to the mix. This dish is called veriohukainen (blood pancake – crepe-style in contrast to Finnish pancake which is baked in an oven). It is similar to the Swedish dish blodpl?ttar below, and is alternatively called verilettu or veril?tty using a Finland-Swedish term for pancakes instead of a native Finnish one.
is a traditional soup in northern Finland with blood pudding as a main ingredient.
Blodpudding, before being prepared to serve
Blodpudding served with boiled potatoes, cucumbers and
Blodpudding is a traditional medieval dish still popular in . The exact proportions and ingredients varies from recipe to recipe as well as regional preference but generally the batter is made out of pig's blood, milk, rye or barley flour, diced lard, either beer or , 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 its not uncommon to have the blodpudding act as the meat in the dish served. Nationally, the common way is to serve it with , grated carrots and ice cold milk to drink. Fried bacon or porkside is also common. In , the lingonberry jam is often replaced by finely sliced apples, fried along with the pork.
Other blood-based foods include blodkorv (blood sausage) which differs from blodpudding by having raisins, pork tallow and apple sauce in it,
(blood pancakes) and . There is also a soup made from blood, called
(black soup).
Throughout Central and Eastern Europe, blood sausage, known as
(meaning "intestine"), is made with pig's blood and buckwheat . It is also known in Russia as krovyanka (кровянка), or krovyanaya kolbasa (кровяная колбаса, literally "blood sausage"), and include
as a main filler, instead of oats or oatmeal. In Ukraine it's called krov'yanka (кров'янка) or kryvava kyshka (кривава кишка), kiszka or
in . Polish
("black" and "") are a type of
that contains blood. In , véres hurka is made with rice, pig's blood and pork. In , karvavitsa (кървавица) 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 (крвавица), made out of similar ingredients, is also eaten in , , , and
during winter time, usually with sauerkraut and cooked potatoes.
In , the traditional s?ngerete (from s?nge, "blood" in Romanian) 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 s?ngerete from Transylvania.
Similarly, in , jelito is made from second-rate pork, pig' the stuffing served by itself, unformed, is called prejt.
Other varieties of blood sausage include blodp?lse ( and ), tongeworst (with added pigs tongues) (), mazzit (), krvavica (), krovianka (Russia and ), vedarai ()
Boiling Boudin Rouge (Red Pudding), a
Blood sausages are very difficult to find in American , and are often made at home[], especially by the older generations. ,
are all home to local grocers who produce blood sausage, due to their large
populations. Supermarkets throughout
also carry locally produced blood pudding due to the state's large
population. In southeastern , Polish-style
can be found in supermarkets throughout the year and is very popular.
An Italian-American version of blood sausage in the
is called biroldo and has , , spices, pig
and is made using either pig's or cow's blood.
is a fresh sausage made with , pork, pork liver (making it somewhat gritty/grainy), 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 (traditional communal butchering) and government health regulations prohibiting the transportation of raw blood. As a result, Cajun boudin is now usuall however, blood or "black" boudin can still be purchased.
In many areas of Latin America, morcilla is served. Morcilla is sometimes made with a filler of rice and/or onions, and seasoned with
and other spices. In , it is served fried and mostly consumed during the holidays. In some countries of South America, morcilla is a component of the , a regional
meal. In , morcilla is often served with parrilla (barbecue). Morcilla is also eaten inside a sandwich called "morcipán," especially in the . In , a sweet version including
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.
In , the blood sausage is called "prieta" (a synonym of "negra", black) 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
tradition of "reitimiento" involving the slaughter and preparation of a pig.
In Ecuador the blood sausage is also called morcilla, while in
and , it is called morcilla, rellena or tubería negra, and is usually filled with rice. In , as in , morcela and chouri?o de sangue are eaten. In ,
and , it is called "moronga".
In , rice pudding is a local delicacy and it is prepared the same way as blood sausage.
In , blood sausage is made with sweet potato (batata), 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 , boudin créole is very popular, this being the French boudin noir with local Caribbean chilli and other spices.
In , 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
and . The rice is mixed with cow's blood, stuffed into cow's or pig's , and boiled until firm, sliced and served with Sour (a mild type of dipping sauce with hot peppers).
is also made.
In , blood sausage is known as morcilla. Puerto Rican blood sausage is made with rice, , , garlic and chillies. Some contain paprika and . Morcilla is especially popular during Christmas.
In , blood sausage is known by the
name bloedworst, and
by the also Dutch name vleesworst.
In , the local style of blood sausage is heavily seasoned with local peppers and traditionally prepared from pig's blood, often substituted 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 (Creole and Cajun), rellena or
() and sanganel ().
Mutura is a traditional dish among the people of central Kenya, although today popular among all. It is made with meat, blood, spices all encased in the animal's intestines or stomach.
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 sack 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 (dhania or cilantro), 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 large pot (often with other parts of the animal not roasted and used to make soup) for 30 – 45 minutes, and roasted over coals till brown. Sliced, it is served with , an onion based salad consisting of tomatoes, red onions and fresh coriander, a bit of chili and squeeze of lemon. The accompanying starch is .
Ma Jian, Stick Out Your Tongue Chatto and Windus London, 2006.
. Retrieved on 9 May 2009.
Jaine, T. and Davidson, A. The Oxford companion to food, OUP, 2006, p.104
. BBC News, 8 May .
"" by Pellegrino A recipe n. 702
Dave DeWitt & Mary Jane Wilson: Callaloo, Calypso & Carnival, p.62. The Crossing Press 1993
by Village Talk accessed on 1 May 2014
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