What is a black pudding?
black pudding, otherwise known as blood sausage, is a dark sausage stuffed with animal blood spiced and cooked with fillings such as pieces of meat, sacet, oats or barley and solidify until solid. Various kitchens around the world include versions of black pudding. Filling, spices and type of animal blood used differ according to regional taste and local availability.
As long as the animals were killed for food, the usefulness of the carcass has been used. Homer's Odyssey contains a reference to a sausage victal consisting of a stomach full of blood and fat and baked above the fire. This link is almost three thousand years. In northern England, he even has a modest black pudding in his honor: the World Cup in Black Pudding, where the participants attacked Black Puddings in trying to knock Yorkshire Puddings from the magazine. The British black pudding is usually made of a pig blood mixed with pork fat and oatmeal or barley. It is traditionally served as part of a full breakfast, but has become popular asFried subject in fish and chips stores.
The French call their black pudding Boudin Noir, and make it pig blood, pork fat, onion and bread. The cream and apple brandy can often be added to Boudin Noir, to make a sausage that has a much lighter texture than those filled with cereals.
The Spanish version of Black Pudding, Morcilla, also uses the fat and blood of the pig, but includes rice as a filler and is spicy with pepper and sherry and occasionally almonds and raisins. Morcilla is often served as a tapas bowl. German blutwurst is made from pork, pig blood or cow and barley. Zungenwurst is a variant blutwurst that contains pieces of pickled pork tongue.
The term 'black pudding' can also be freely used to indicate other foods that have a primary componentEven a large amount of animal blood. Examples would be Taiwan's Zhũ xii gāo (or "pig cake"), which is pork blood and rice that forms into the cake and steamed or fried; Finnish Veriohukainen, pancakes similar to creature from blood, rye or oatmeal and onions; and Russia klovianka, that combines pig blood and buckwheat
black pudding can also be made with blood other than pigs and cows. Although much less common, the blood of ducks, geese and lambs can be used.
It can be difficult to get fresh blood to make black and white in home cuisine unless the chef takes its own animals. If one brings animals to kill slaughterhouses, you can apply for blood and maintained in addition to the carcass. If a person does not have his own animals, fresh blood may sometimes be purchased from the slaughterhouse. If not, dried blood can be purchased from specialties suppliers and reconstructed.
black pudding is widely available in British, European, South American, roofDoameric and Asian markets, but it is more difficult to find in North America. Americans trying to buy a black pudding will be hard to find to find one in a local grocery store. Specialty or ethnic foods would be a more likely source for black puddings and sausages in North America.