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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.
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.
In Spain, the morcilla sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables. In Andalusia sangre encebollada and Valencian sang amb ceba are popular dishes made with chicken or pork solidified blood and onion. [36]
Stornoway black pudding is a type of black pudding (Scottish Gaelic: marag-dhubh) made in the Western Isles of Scotland. [1] Commercial recipes include beef suet, oatmeal, onion and animal blood, in sausage casings made from cellulose or intestines. [1] Jeremy Lee described it as "arguably the best sausage made in the UK". [2]
Pig blood curd originated from blood rice pudding (米血糕) in southern China.Blood rice pudding is a pastry made from blood and rice grains. Rice is the main ingredient of southern Chinese cuisine; the two common methods to cook rice are steaming and boiling.
Blood pudding may refer to: Black pudding, a blood sausage with a high proportion of oat or barley; Blood sausage; Pig blood curd, solidified pig's blood; Sanguinaccio dolce, an Italian dessert made from pig's blood; Tiết canh, a North Vietnamese blood pudding
Boudin (French pronunciation:) is a type of blood sausage found in several French-speaking cultures. The added ingredients vary in French, Luxembourgish, Belgian, Swiss, Québecois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Some variations such as boudin blanc contain no blood but retain the name.