Search results
Results from the WOW.Com Content Network
In Ireland, in addition to the more general type of black pudding, there is a distinct regional variety called drisheen, which is particularly associated with Cork. [20] Drisheen is usually made from cow's blood, although until the recent past it was often also made with sheep blood, and was sometimes flavoured with tansy. [20]
In Barbados, blood sausage, also called pudding, is made with sweet potato (batata), pig's blood and onions, seasoned with peppers and other herbs and stuffed in pig intestines. Traditionally pig's blood was used to darken the mixture but Browning sauce (caramelized sugar) is sometimes used as a substitute.
Blood as food is the usage of blood in food, religiously and culturally.Many cultures consume blood, often in combination with meat.The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. [1]
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.
The Anglo-Norman word boudin meant ' sausage ', ' blood sausage ', or ' entrails ' in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either (cf. boudin). [1] The English word pudding probably comes, via the Germanic word puddek for sausage, [2] from boudin. [3]
Blood pudding has been made using sheep's blood in Iceland since ancient times and similar recipes exist in many countries, using pig's blood instead. In previous centuries moss was used instead of imported flour. Liver pudding seems to have come into being at a much later stage; references to it appear during the mid-19th century.
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
Prdelačka, a traditional Czech pork blood soup made during the pig slaughter season [2] Saksang, a savory spicy dish from the Bataks of Indonesia made with pork or dog meat stewed in blood with coconut milk and spices; Schwarzsauer, a German blood soup with various spices cooked in vinegar-water and a sort of black pudding made with vinegar