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Blood Sausage | ||
 Blood sausage also known as blood pudding and in Ireland as black pudding, this large link sausage is made of pig's blood, suet, bread crumbs and oatmeal. Almost black in color, blood sausage is generally sold precooked. It's traditionally sautéed and served with mashed potatoes. Blood sausage is also a useful term for similar blood-based solid foods around the world. Blood sausage is made in a variety of countries all over the world, and goes by a number of names including blutwurst (Germany), Boudin Noir (France), and Morcilla (Spain). Native: Ireland History: Blood sausage has been made on the day of slaughter for thousands of years, and was even written about by Homer. When the pig was killed black puddings were...a great mainstay of the [Medieval] peasant kitchen and would remain so for the next 600 years. Out of the annual pig killing came such dishes as brawn, souse--the ears, cheeks, snout and trotters a pickled in brine or ale, as well as the puddings, enjoyed as festive food around Christmastide. The black pudding is probably the most ancient of sausages or puddings. Some would claim this distinction for haggis, but the earliest mention in literature is of something tending more towards black pudding, at least in its filling. Book 18 of Homer's Odyssey, around 1000 BC, refers to a stomach filled with blood and fat and roasted over a fire. Nutritional Facts: Blood sausage is a good source of Iron and Selenium, Total Fat, Sodium, Cholesterol and Saturated Fat. |