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Blood pudding is a type of sausage made by combining animal blood with meat, potatoes, bread, and onions. It is popular in many countries, including Ireland, Europe, Australia, Spain, and Portugal, and is often served as a breakfast sausage. It has a delicate and creamy taste and texture and should be refrigerated and consumed shortly after preparation.
Blood pudding is not pudding at all, but blood sausage, which is made by combining blood with meat, potatoes, bread and onions and then placed in casings. The blood of many different animals can be used, including goats, pigs, cows, and even ducks. Before cooking, the blood is seasoned with salt, herbs and spices, and countless other ingredients, depending on the country where it is produced.
It is difficult for those who don’t live on or near a farm to find enough fresh animal blood to make this sausage. In some ethnic communities, however, it may be sold in local butcher shops. The seasoned blood is stirred constantly as you add the different fillers to keep them from lumping and sticking to the pan. It is then placed into casings, which are usually made from animal intestines. After it is placed in casings, blood pudding is boiled until cooked through and then promptly refrigerated. It can be served cold or warmed up before eating.
This pudding is very popular in Ireland and is often called Irish sausage. It is made with oatmeal and is said to have a very bland and grainy taste. The Irish fry sausage and eat it for breakfast instead of bacon.
Blood pudding is very popular in Europe and Australia, where it is often called British sausage, black sausage or black pudding. In Europe, it is often eaten with cranberry jam. It is usually made with oatmeal or onions in these countries. In France and Scandinavia, it is served cold and eaten with apples and raisins or mashed potatoes and sometimes covered in syrup and brown sugar. It is often eaten as a breakfast sausage.
In Spain and Portugal, blood pudding is made with rice, breadcrumbs and pine nuts. It is occasionally sweetened, fried and served as a dessert. Other countries, like Iceland, have unique methods of making and eating this sausage. Their blood pudding is made with lamb’s blood, suet and rye and is sewn into pouches made from lamb’s stomach. After cooking, it is stored in fermented whey.
Regardless of where it is prepared, blood pudding is said to have a very delicate and creamy taste and texture. Despite its name, it is not red in color because the blood turns brown when cooked. Unlike other types of sausage, it does not keep well and must always be refrigerated. It should only be kept for a few weeks and is best when consumed shortly after its preparation.
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