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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.
A British-style breakfast with black pudding (far left) Sai ua is a grilled pork sausage from Northern Thailand, Laos and Northeastern Myanmar. Winter salami is a type of Hungarian salami [1] based on a centuries-old producing tradition.
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]
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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.
It is a steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh black pepper. It is a protein-rich food that is a staple in Nigeria. Ngerima: Kenya: A sausage like pudding made from a Cow's stomach filled with meat pieces. Similar to Haggis: Pease pudding: United Kingdom Porridge made by boiling legumes ...
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 ...
A British fresh sausage typically contains around 10% butcher's rusk, 10% water, 2.5% seasoning, and 77.5% meat. [3] At the point of sale, British sausages will often be labelled as "actual meat content X%". As meat can be fatty or lean, the X% is calculated using reference tables with the intention to give a fairer representation of the ...
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