How can I make a blood pudding?
Blood pudding is not at all pudding, but sausage in the blood, which is produced by a combination of blood with meat, potatoes, bread and onion and then inserts into the housing. Blood of many different animals, including goats, pigs, cows and even ducks, can be used. Before cooking, blood is flavored with salt, herbs and spices and countless other ingredients, depending on the ground in which it is made.
It is difficult for those who do not live on the farm or near the farm to find enough fresh animal blood to create this sausage. However, in some ethnic communities it can be sold in local butcher shops. Seasoned blood is constantly stirring and adding different fillers to prevent lumps from forming and sticking to the pan. It is then stuffed into cases that are usually made of animals. After it is inserted into the packaging, the blood pudding is cooked until it is cooked completely and then cools immediately. Can be administered cold or re -warm the IS eaten before that.
This pudding is very much in IrelandPopular and often called Irish sausage. It is made of oatmeal and is said to have a very unimpressed, granular taste. Irish frying sausages and eating it for breakfast instead of bacon.
Blood pudding is very popular in Europe and Australia, often called British sausage, black sausage or black pudding. In Europe, it is often consumed with lingonberry jam. These countries are usually made of oatmeal or onions. In France and Scandinavia, cold and consumed apples and raisins or mashed potatoes and sometimes covered with syrup and brown sugar. It is often consumed as a sausage for breakfast.
In Spain and Portugal, blood pudding is made from rice, breadcrumbs and pignolia. Sometimes it is sweetened, fried and serves as a dessert. Other countries like Iceland have unique ways of preparation and ething this sausage. Their blood pudding is made of Lamb's Blood, Suet and Rye and is sewn to the caseRa made of lamb's stomach. After cooking, it is preserved in the sour whey, which was fermented.
No matter where it is ready, it reportedly has a very mild, creamy taste and texture. Despite its name, there is no red color because the blood has brown. Unlike other types of sausages, it is not stored well and should always be chilled. It should be kept only a few weeks and it is best when it is consumed shortly after it is ready.