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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]
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 (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.
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.
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 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;
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.
Boerewors (pronounced [ˈbuːrəˌvɔrs]) is a type of sausage which originated in South Africa. It is an important part of South African , Zimbabwean cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words boer (literally, a farmer) and wors ('sausage'). [ 1 ]