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Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood , with pork fat or beef suet , and a cereal, usually oatmeal , oat groats , or barley groats.
Black pudding is the version of blood sausage native to the British Isles. While the term "blood sausage" in English is understood, it is applied only to foreign usage (e.g., in the story The Name-Day by Saki), or to similar blood-based sausages elsewhere in the world. Black pudding is generally made from pork blood and a relatively high ...
Drisheen (Irish: drisín) is a type of blood pudding made in Ireland. It is distinguished from other forms of Irish black pudding by having a gelatinous consistency. It is made from a mixture of cow's, pig's or sheep's blood, milk, salt and fat, which is boiled and sieved and finally cooked using the main intestine of an animal (typically a pig or sheep) as the sausage skin.
One Eastern European kishka type is kaszanka, a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as a casing. [2] Similar to black pudding, it is traditionally served at breakfast. Kishkas can also be made with an organ meat, such as liver and various grain stuffings.
Botifarra (Spanish: butifarra; French: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça. [citation needed]
In Britain a similar sausage is called "black pudding", the word "pudding" being an anglicized pronunciation of boudin, and probably introduced after the Norman Conquest. [citation needed] Boudin rouge: In Louisiana cuisine, a sausage similar to Cajun boudin blanc with pork blood added to it
Pages in category "Blood sausages" The following 14 pages are in this category, out of 14 total. ... Stornoway black pudding; Sundae (sausage) T. Ti-hoeh-koé ...
Black pudding → Blood sausage – Blood sausage is the generic term. Black pudding is a specific type of blood sausage, which should also have its own article. Relisted Hot Stop 05:17, 22 February 2014 (UTC) Dforest 03:07, 14 February 2014 (UTC) Support per nom.