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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] Sneem Black Pudding is a local variety produced in County Kerry; it has Protected Geographical Indication (PGI) status. [21] [22] [23] [24]
Blood pudding (right) from Croatia baked on a sheet pan Blood sausage served with sauerkraut and "restani krumpir" in Hrvatsko Zagorje A similar blood sausage to karvavitsa , called krvavica (крвавица), made out of similar ingredients, is eaten in Bosnia , Croatia , Serbia , and Slovenia in wintertime, usually with sauerkraut and potatoes.
Dinuguan served with puto (Filipino rice cake). Can also be eaten with tuyo (fried dried fish). The most popular term, dinuguan, and other regional naming variants come from their respective words for "blood" (e.g., "dugo" in Tagalog means "blood," hence "dinuguan" as "to be stewed with blood" or "bloody soup").
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
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]
In Finland, pig's blood is used, with milk, flour and molasses, to make blood pancakes (veriohukainen), usually served with lingonberry jam. [29] Different types of sausages are also common, including mustamakkara and ryynimakkara. Verileipä is a type of bread made with blood. Veripalttu is another dish available in some parts of the country.
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.
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