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Blood sausage is known generically as longganisang dugo lit. 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.

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.

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.

Throughout Central and Eastern Europe, blood sausage, known as kishka meaning "intestine" , is made with pig's blood and buckwheat kasha. Polish salceson "black" and " Brunszwicki " are a type of head cheese "brawn" that contains blood.

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.

It is usually boiled in its skin, eaten hot or cold, sometimes sliced and fried, served with syrup, cinnamon and stewed apples.

In Estonia , 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 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 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.

Alongside the mustamakkara black sausage 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 blood pancake.

Rössypottu is a traditional soup in northern Finland with blood pudding as a main ingredient. 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.

In Latvia , blood sausage is either called asinsdesa blood sausage or putraimu desa groat sausage because of the added barley groats.

It usually served with lingonberry jam and sour cream. 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 blood sausage which differs from blodpudding by having raisins, pork tallow and apple sauce in it, blodplättar blood pancakes, similar to the original Finnish dish veriohukainen above and blodpalt.

There is also a soup made from blood, called svartsoppa black soup. In Italy , regional varieties of blood sausage are known as sanguinaccio.

In Tuscany , 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 [16] 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. In Portuguese cuisine , there are many varieties of blood sausage.

Sausages made of blood are usually called morcela or negrinha a slang term from Portuguese negro meaning dark or black. There are many varieties around the Portuguese world.

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.

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 "rodajas".

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.

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. 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.

Boudin is considered the emblematic staple of the French Foreign Legion , and gives its name to the Legion's anthem. 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.

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You will love this Parmesan-Crusted Shrimp Quesadillas recipe. Such a flavorful way to enjoy one of your favorite traditional Mexican foods.

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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 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 a large pot often with other parts of the animal not roasted and used to make soup for 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. 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.

Cajun boudin is a fresh sausage made with green onions , pork, pork liver making it somewhat gritty or 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 usually made without blood; however, blood or "black" boudin can still be purchased. In many areas of Latin America, morcilla is served.

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 barbecue. In El Salvador , Nicaragua and Mexico , it is called "moronga".

Morcilla is a component of the asado criollo , a regional mixed grill or barbecue meal. In Uruguay and to a lesser extent also in Argentina , 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. 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 Churrascos as a starter. 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 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 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 a mild type of dipping sauce with hot peppers.

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.

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 moronga Mexico and sanganel Friuli. In Chile , 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 are easily found at supermarkets throughout the country and are available from practically any butcher.

It's always consumed in the form of tacos and paired with fresh habanero peppers. In Central Mexico, morcilla is known as moronga.

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.

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.

The most common type of sundae is made of sweet potato noodle dangmyeon , barley , and pig's blood, but some variants contain sesame leaves , green onion, fermented soy paste doenjang , 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.

In Chinese cuisines , whole coagulated blood is fried or steamed as a snack or cooked in a hot pot. 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.

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. 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. This dish is known in Java as saren , which is made with chicken's blood.

Blood sausage is known generically as longganisang dugo lit. 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.

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.

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.

Throughout Central and Eastern Europe, blood sausage, known as kishka meaning "intestine" , is made with pig's blood and buckwheat kasha.

Polish salceson "black" and " Brunszwicki " are a type of head cheese "brawn" that contains blood. 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.

It is usually boiled in its skin, eaten hot or cold, sometimes sliced and fried, served with syrup, cinnamon and stewed apples.

In Estonia , 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 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 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.

Alongside the mustamakkara black sausage 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 blood pancake.

Rössypottu is a traditional soup in northern Finland with blood pudding as a main ingredient. 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.

In Latvia , blood sausage is either called asinsdesa blood sausage or putraimu desa groat sausage because of the added barley groats.

It usually served with lingonberry jam and sour cream. 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.

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