Blood sausage

The blood pudding, also called mbusia (name from Guarani), blood sausage, stuffed, moronga, brown or stuffed, is a sausage made from cooked blood, generally from pigs. It is usually mixed with pork fat, onion and different spices, in addition, it contains some other non-meat ingredient to increase its volume, such as rice, cereals or bread crumbs.

It is a food that is made in many countries and of which there are many varieties. Its preparation has always been linked to the slaughter of pigs, rarely to other animals such as cows or horses.

History

Bodegon of the centuryXVII in which there are some clays

An unlikely version places the origin of blood sausage in ancient Greece, according to a story that appears in Homer's Odyssey. Actually, it refers to a mixture of fat and blood heated in a container made from the skin of a goat.

The first written description of this type of sausage in Spanish cuisine comes from Rupert de Nola in his Spanish translation —Toledo 1525—.

Europe

Germany and Austria

Wurstebrot from Germany.

In German cuisine, blood sausage appears frequently, it is called blutwurst (sausage/blood sausage), although in a similar way rotwurst, schwarzwurst >, topfwurst or blunzen (Austrian). German black puddings usually have small pieces of fat in small cubes distributed throughout the entire sausage, and when cut they present a characteristic color. They tend to be spicy.

• Flönz - It's a generic name that is given to the Rheinland's clay, it's also called Cologne's claw, and even jocosa Kölsche kaviar ("Caviar de Cologne").

• Möppkenbrot - This is a specialty of Westphalia's cuisine that usually carries Pumpernickel bread.

There are also clays with different cereals inside:

• Grützwurst
• Wurstebrot - This is a large caliber sausage made of pig blood, rye and bacon. He usually eats fried in the pan.
• Beutelwurst - It's a dry-looking clay inside that contains flour.

In Austria, it's part of a dish called Blunzngröstl. It consists of potatoes and sautéed black pudding.

Spain

There are various black puddings in Spanish cuisine, most of them traditionally formed part of the basic diet of the humble classes. As a general rule, they are the product of the family tradition of pig slaughter. Today they are served as tapas or in sandwiches.

Its main ingredient is pig's blood, accompanied by various ingredients such as onion, rice and lard. Depending on the area, there are varieties of black pudding that incorporate other ingredients such as pumpkin, breadcrumbs, pine nuts and even sweet products. Its production, generally handmade, extends throughout Spain, which has given rise to various variants:

Andalusia

Jaen white clay. Its main characteristic is that it does not usually contain blood and this absence gives it a clearer color

The Andalusian blood sausage is a variant of this sausage so widespread in Spain, this blood sausage is made with bacon, jowls and pork bacon, as a meat part it also has natural garlic, blood, salt and a mixture of spices (paprika, oregano, cumin). This black pudding is stuffed into pork casing and cooked in a cauldron. This type of black pudding is very tasty for tapas, frying and using in legume stews.

Due to the uniqueness of some of its ingredients, its production process and, especially, the quality of the final product, the black pudding from Ronda and the black pudding in the cauldron are especially popular. The latter is typical of the Andalusian region of La Loma de Úbeda (Jaén), made by hand with onion or rice and pine nuts. Its peculiarity is that it is cooked in a cauldron before being stuffed, and it is eaten spread in hochíos.

Aragon

The black pudding from Aragon is made with blood and lard, rice, anise, pine nuts, hazelnuts, paprika, salt, onion, as well as some other spice depending on the area. It is stuffed into pork casing.

Asturias

Curated asturian clays

There are several local varieties of blood sausage from Asturias, whose differences are based on the different proportion of its ingredients (onion, fat and blood), but which is generally characterized by being smoked, which gives it a dry appearance and wrinkled. The Asturian black pudding is part of the "compango", which is the name given to the set of meats with which the fabada is made and served. There is a variety -the so-called "moscancia"- which is made with cow fat and is eaten fresh. In the mining valleys it usually accompanies chickpea stew, to which it lends an incomparable flavor and smoothness. Other varieties are the "pantrucu", from eastern Asturias, the "emberzao" and also the "fariñón".

Canary Islands

The Canarian black pudding has the particularity of being sweet and its ingredients are pig's blood, lard, finely chopped onion, breadcrumbs, chopped almonds, ginger, oregano, marjoram, green pepper, aromatic herbs, sugar and salt, to taste.

Cantabria

In Cantabria there is no typical black pudding or that differs from the others. On the contrary, if there is a variant called Borono. It has the same ingredients with the difference of the lack of rice, some spice and the mixture of two flours.

Castile-La Mancha

The typical Manchego black pudding is made with blood and lard, with onion, and seasoned with morquera or savory and pine nuts (sometimes also with ground pepper). Once boiled, it is preserved in oil; or fresh, to be eaten grilled or fried. Its texture and succulent aroma is unmistakable, mainly due to the morquera.

Castile and Leon

Pumpkin morcilla of the province of Ávila

Morcilla from Ávila is usually made with onion, rice or pumpkin. They are also made with Iberian pork to be eaten as if they were chorizo.

Burgos black pudding is one of the best known. It is made with blood and lard, rice, paprika, salt and onion, as well as some other spices to taste. It is stuffed in pork casing or also in finer dry cow intestine. One of its best-known varieties is the Aranda black pudding, which traditionally uses cumin, black pepper and a touch of cinnamon as spices.

The black pudding from León is another of the most popular. It is made up of blood, pork fat, vegetables and, above all, large amounts of onion. It is usually fresh and eaten fried, first it is emptied of the casing and poured into the pan. It never has rice. It is popularly known as "murciella", using the Leonese. In some areas of northern León (Ventosilla de la Tercia) the chopped onion is left to rest for one day in a wicker basket, alternating layers of loaf bread and onion, the next day it is transferred to a trough and mixed with the blood pork, paprika, crushed garlic, salt and the crushed pork fat. It is stuffed into casing and cooked for 20 minutes, letting it cool overnight and then hanging it in the wood-burning stove to make it smoke with oak or beech wood, preferably. In the northern part of the Riaño mountain there is another variant that is called sweet blood sausage that does not repeat itself, it is a complex variant taken from an old recipe from the Bishop of Tuy Juan Ramón Rodríguez Castañón. Currently the recipe belongs to the private archive of the house of Tusinos.^{[citation required]}

Palencia black pudding is made by hand with onion, through a long, slow and complex production process. The black puddings made in the town of Villada are especially famous within this province.

In Segovia, the Bernardos black pudding stands out, in whose preparation onion and rice are added in proportional parts, which gives it a special softness on the palate.

In Soria, the sweet blood sausage from Soria is known, made with rice, natural spices such as cinnamon, bread, pine nuts, raisins and plenty of sugar, which gives this product a smooth and extraordinary flavor.

The Valladolid black pudding is made with rice (41%), butter (29%), onion (20%) and blood (10%). It is seasoned with salt, paprika, oregano and, optionally, pepper and cloves. Everything is mixed and stuffed into natural pig or cow casing. It is cooked at 80-90 °C in an open boiler until reaching the optimal point. Immediately cool in water. It actually has three varieties — fresh black pudding, Valladolid black pudding with pine nuts, and tanganillo black pudding.

Typical bread morcilla from the province of Zamora.

In Castilla y León there are cured onion blood sausages such as those from Guijuelo (Salamanca), La Torre (Ávila) and Sayago (Zamora), with bacon and breadcrumbs or Farinato flour or "fariñón" famous from Ciudad Rodrigo, of potatoes that are called "patacu" and there are even pumpkin, quince or apple sweets known as fillogas in La Carballeda Zamora and El Bierzo.

Extremadura

In Extremadura, the patatera is very typical, made with mashed potatoes, paprika from La Vera and garlic. It is sometimes referred to as blood sausage, but it is actually a misnomer because it does not contain blood, but Iberico pig fat.

Galicia

Galician black pudding is sweet, it is made mainly with bread, raisins, water, sugar, pig's blood, lard, pine nuts and spices. These are usually cooked for half an hour, to be consumed after a while. The day it is going to be consumed, it must be cut into slices, and fry it in hot oil until the slices are lightly golden.

Murcia

Dry murcian murcian teeth

The Murcian black pudding is made from pork blood and lard, well-pressed cooked onion, salt, sweet paprika, pepper, cinnamon and cloves, sometimes pine nuts. It is taken fresh or dry. Fresh it is used in many dishes such as pot bacon.

Valencian Community

Morcillas onion of the Maestrazgo region (Castellón, Valencian Community)

In the Valencian Community we must highlight the black pudding from Alicante. As a particularity we must highlight its spicy flavor. It is made with blood, lard, onion, pumpkin, salt, hot paprika and pine nuts.

France

Varieties of boudin French

Called boudin, it is one of the oldest sausages in France and has numerous regional variants. It exists in two main modalities:

• The boudin noir (black clay): It is done basically with pork blood (its main ingredient), fat and pork meat, and spices. A fine pork gut is filled with chopped ingredients and boiled in water. Traditionally an entire boudin may have one or several meters long and is spiralled into the shops before the required portions are cut. The boudin aux pommes (mooth with apples) is an extended dish in France, in which the boudin is served accompanied by apples in compote, roasts or salted.
• The boudin blanc (white clay): A pig's gut is packed with a mixture made of chopped white meats (bird, pork, white veal), eggs, bread crumb, milk and spices. It is traditionally consumed in the north third of France and is a typical Christmas dish.

Ireland

Drisheen is a blood sausage traditionally prepared with sheep's blood and cream, typical of County Cork, Ireland. An all-white form also appears in Ireland (known as white pudding) at the Irish breakfast.

Italy

In Italy, a chocolate-based cream (which once also contained blood) and it is common in the kitchens of Calabria, Campania, Liguria and Marche to celebrate carnival. The sanguinacci, understood as sausages filled mainly with fat, meat, lungs and blood, were, however, widely consumed in Piedmont, Lombardy and especially in Friuli, where they usually accompany polenta. In the Friulian language, blood sausages are called sanganè; They are also widely consumed in the Aosta Valley. Today its use is very limited.

Portuguese

Cooked portuguese morsel slices.

In Portugal they are called morcelas and are common in kitchens throughout the country. There are many varieties.

It is frequently used in the elaboration of Favas com chouriço and Cozido à portuguesa.

United Kingdom

In English cuisine it is called black pudding and has traditionally been linked to the full English breakfast. It is a very popular food, especially in the north of England and Scotland.

In the town of Ramsbottom (Lancashire, England) the World Sausage Shooting Competition takes place annually, which consists of knocking down as many as possible of a pile of Yorkshire puddings, located a couple of meters high, using at most 3 black puddings. Of course, the blood sausages used are the famous Bury Black Puddings, a specialty of the region. Legend has it that the event dates back to the War of the Roses, when opposing forces from the House of Lancaster and the House of York ran out of ammunition and began throwing blood sausages and puddings at each other.

Latin America

South America

Argentina

Morcilla ready to roast in Argentina

In Argentina, it is one of the ingredients of traditional barbecue, especially barbecue, along with other sausages and offal such as chitterlings, kidneys or sweetbreads. The Argentine black pudding comes in three sizes: the "criolla", between 10 and 15 cm long, the "bombón", much smaller and used as an appetizer before the barbecue or in "picadas" and the "rueda" which is two or three times larger than the criolla. All these black puddings can be eaten both hot and cold. The creole black pudding sánguche or sandwich is commonly called "morcipán". There is also the so-called "sweet blood sausage" or "Basque black pudding", which contains walnuts, raisins and peanuts. The latter is much less known and traditional.

Chili

In Chile, blood sausage is often called prieta and in some parts they are also called moras. Some have a very thick wrapper to eat it, so they are cut in half lengthwise and the contents are extracted. Apart from blood and a few bits of fat, it can contain different ingredients, for example: chopped onion and spices, cabbage and chili, watercress, rice and meat and even nuts or other dried fruits. It is served in roasts and barbecues, and in Chiloé it is part of the reitimiento.

Columbia

In Colombia it is known as rellena in the Andean region, and blood sausage on the Caribbean Coast and Santander.

Colombian black pudding is prepared with rice and pig's blood, as well as peas, empella (bacon) and fine grass called Poleo, which gives the characteristic flavor.

Morcilla from the Santander region is particularly well known, both from the department of Santander and from Norte de Santander (morcilla santandereana), although there is a variety from Santander made with potatoes and pig's blood that is prepared in Malaga and known in the region as malagueña black pudding. In the Andean region of Antioquia and Cundinamarca two types of blood sausage are known: the thin and the thick, the first is made with the small intestine and the second is made with the large intestine; The combination of black pudding at the table with arepa, potato or clean bun (on the Caribbean Coast) is common. Its origin goes back mainly to the black pudding from Burgos, a consequence of the heritage of Spanish gastronomy in the place.
Also in Cundinamarca and Boyacá, the stuffing is prepared with rice with peas and sometimes small pieces of potato. Those of Bogotá are famous in the renowned "fritangas" and those of Choachí, Arbeláez and Cáqueza, municipalities near Bogotá.
In the department of Tolima it is part of the natural and local gastronomy of the area, and it is a very frequent dish in the breakfasts of Tolimense homes.
Another very famous variety is the boyacense rellena, which although similar to the Santanderean one, is prepared with potato wedges and peas, accompanied with sausage, criolla potato, sausage and chicharrón.
A different and exclusive Boyacán variety from the municipality of Güicán, located north of Boyacá, is the blood sausage or stuffed with sheep, made with the intestines and blood of sheep raised in the páramo. It consists of chopping the potato into squares of approximately 1 cm, seasoned with finely chopped onion, wild oregano and pennyroyal leaves that give it an exquisite flavor. It is then cooked over firewood which adds a smoky flavor to it. There are two varieties: thick, made with the large intestine and the ingredients described above; and thin, made with the small intestine, striped potato and blood. The latter is the one that is fed to children for its soft texture and high iron content in the blood of sheep from the high mountains.

Ecuador

In Ecuador, pork tripe stuffed with blood, rice, cabbage and other ingredients is also used. There are also white ones that do not carry blood. In some areas of the country the typical "sausage broth" considered a restorative for after the party.

Paraguayan

In Paraguay, Creole black pudding is usually consumed in roasts or barbecues, generally under the name "mbusia" (Hispanism in Guaraní), along with other sausages and offal such as chinchulins. The so-called Basque black pudding with walnuts and/or raisins is also common. In the town of Yegros there is a variety called "white pudding" stuffed with giblets. All types of black pudding are eaten on the grill and are generally part of the "picada" entree, along with chorizos, boiled manioc and/or bread.

Peru

Typical Sunday breakfast limeño (from left to right): filling, Creole sauce, chicharrón de chancho and tamales.

In Peru, blood sausage is called "relleno" and it is prepared with large intestine of pig stuffed with beef or pig blood, in an artisanal or industrial way. It generally contains small pieces of yellow pepper, mint and Chinese onion and includes part of the animal fat. It is eaten fried in slices for the Creole Sunday breakfast, accompanied by fried sweet potato and bread, although in the mountainous areas it is eaten together with boiled potatoes and onion salad. Another form of consumption is in a sandwich. In Chincha, cooked rice, sugar and pig's blood are added; the finished preparation has a characteristic sweet tone.

Uruguay

In Uruguay, black pudding is consumed both salty and sweet (with raisins, peanuts, walnuts, orange pieces, etc.). Black pudding containing walnuts, raisins, and peanuts is commonly called "sweet pudding". It can be eaten cold, as an accompaniment to an appetizer, or hot, as part of the traditional roast. The morcillón, differs from the black pudding because it is a terrine-type cold meat with similar ingredients, but more delicate, with a firm consistency and its flavor is always salty.

Venezuelan

In Venezuela it is made with the blood of pigs, cattle and even goats (in this case they are called "goat pudding", popular in the west of the country). As a general rule, they are usually filled with rice, chopped onions or chili (to make spicy black pudding); although in the East sugar is added to give it a sweet taste (especially in the town of Carúpano, where they are known as morcilla carupanera). They are eaten fried, grilled (as an accompaniment to meat) or shredded and fried with seasonings as a filling for arepas or empanadas.

Central America

Moronga de Guatemala

In Nicaragua, El Salvador, Guatemala, Honduras the blood sausage is called "moronga" and it is made only with pig's blood and plenty of rice. In Nicaragua, it is customary to eat it with corn tortillas or as part of a traditional dish called caballo bayo that also contains other sausages, cuts of beef, pork, and chicken, and garnishes such as ground beans, cassava, and plantains. In Guatemala, it is usually a common ingredient in different types of cold cuts. In Costa Rica, Cuba and Panama it is called blood sausage.

Cuba

The Spanish culinary tradition for centuries left a legacy in Cuba and is present in the consumption of blood sausage in the preparation of certain dishes, for example in fabadas and stews.

Puerto Rico

Morcilla is a delicacy considered typical in Puerto Rico. It is usually consumed during Christmas festivities.

Dominican Republic

The consumption of black pudding in the Dominican Republic did not become popular until around the middle of the XX century when Spanish citizens began to emigrate to the country, they were the ones who brought their typical dishes that are very popular today in the "mesones" and Spanish restaurants.

North America

Mexico

In Mexico it is known as moronga, morronga or rellena, and it is consumed in the north, center of the country and part of the southeast, mainly Tabasco, where it is known as moronga or blood pudding, without major modifications in the recipe, which mainly consists of blood and pork meat, seasoned with green chili, onion and chopped cilantro in sour orange juice, to serve in pieces that can be fried and served in a corn tortilla as a taco. Occasionally, depending on the region, it can be prepared with rice, peanut seeds or others. In Yucatán it is called in the Mayan language choch(hence it is commonly called "chorizo"), although in Mérida, the capital, it is simply referred to like black pudding; It is usually filled, in addition to the pig's blood, with brains, small pieces of fat, meat and pork offal and seasoned with mint and chives; It is normally eaten fried with plenty of onion and habanero chile, accompanied by "kabax" ("simples") black, sour orange and the sauce that in Yucatán is called "x'nipek", which consists of chopped tomato, onion and cilantro in sour orange juice. It is almost always eaten together with "chicharra," which is the name given in Yucatán to chicharrón de cerdo.

Asian

Throughout Asia there are different towns and regions that make sausages with coagulated pig's blood. Most blood sausages are eaten as an appetizer.

Chinese

In China you have "blood tofu" (Traditional Chinese: 血豆腐 pinyin: xuě dòufǔ) is mostly made from pig or duck blood, but can also be used from chickens or cows.

Taiwan

In Taiwan, pig's blood cake (traditional Chinese: 豬血糕 pinyin zhũ xiě gāo) is made from pig's blood and glutinous rice. It is usually cooked and served as a snack or cooked in a hot pot.

Korea

A few soondae (. rev) of Korea.

In Korea, soondae (순대), which can be categorized as blood sausages, are well known. The most common soondae in Korean cuisine is made from potato noodles (dangmyon), rye, and pig's blood, however there are varieties with sesame seeds, green onions, fermented soybeans (dwen-jang), sweet rice, kimchi, sprouts, along with other common ingredients.

Philippines

A dish similar to "Chinese blood sausage" can be found in the Philippines called dinuguan (from the word dugo which means "blood") consists of a stew of chopped pig's eyes in conjunction with its blood. Some Filipinos refer to it as 'chocolate meat'.

Tibet

In Tibet, the coagulated blood of yaks is used to make a traditional dish.

Dishes in which it is used

Brass grilled, chorizo, morcilla and other products.