"As German Americans are one of the largest ancestral groups in the United States, foods like blood sausage (sometimes still called Blutwurst) are still eaten in the country, although often by older generations. Among other English-speaking North Americans, the consumption of British-style black pudding and similar dishes is largely confined to recent immigrants from Great Britain, Ireland, Australia, and so forth. This Old World tradition also continues with French Canadians and Cajuns (Acadians). Blood sausages are very difficult to find in American supermarkets, and are often made at home, especially by the older generations. In Wisconsin, Brussels and Sturgeon Bay are both home to local grocers who produce blood sausage, due to their large Belgian American populations. Supermarkets throughout Maine also carry locally produced blood pudding due to the state's large French Canadian population. In southeastern Michigan, Polish-style kiszka can be found in supermarkets throughout the year, but more so during Easter. This is largely due to the sizable Polish ancestry throughout the region.
An Italian-American version of black pudding in the San Francisco Bay area is called biroldo and has pine nuts, raisins, spices, pig snouts and is made using either pig’s or cow's blood.
Cajun boudin is a fresh sausage made with green onions, pork, livers (usually chicken), and rice. Pig's blood was sometimes added to produce boudin rouge, but this tradition became increasingly rare after the mid-twentieth century due to the decline of the boucherie (traditional communal butchering) and government health regulations. As a result, Cajun boudin is now usually made without blood.
In many areas of Latin America, morcilla is served. Morcilla is sometimes made with a filler of rice and/or onions, and seasoned with paprika and other spices. In Puerto Rico, it is made spicy-hot and served fried. In some countries of South America, morcilla is a traditional component of the asado, a regional mixed grill or barbecue meal. In Venezuela, morcilla is often served with parrilla (barbecue). Morcilla is also eaten inside a sandwich called "morcipán," especially in Argentina and other Río de la Plata countries; in Uruguay, although not in Argentina, a sweet and sour version including raisins and pine nuts is popular, some vendors even adding chocolate, caramelized orange peels, peanuts, and other dried fruits. Uruguayans usually are fond of sweet or salty morcilla, and most restaurants and supermarkets carry both versions. In Chile, it is called prieta. In Ecuador it is called salchicha. In Panama and Colombia, it is called morcilla, rellena or tubería negra, and is usually filled with rice. In Brazil, as in Portugal, morcela and chouriço de sangue are eaten. In Nicaragua, it is called "moronga".
In Guyana, the main ingredient in black pudding is cooked rice seasoned with herbs, such as thyme and basil. The rice is mixed with cow's blood, stuffed into cow's or pig's intestine, and boiled until firm. It is served as an appetizer or snack, often with any type of hot sauce, mild to hot, depending on preference and regional area.
In Suriname, black pudding is known by the Dutch name bloedworst, and white pudding by the also Dutch name vleesworst.
The Caribbean
In Antigua, rice pudding is a local delicacy and it is prepared the same way as black pudding. In the French Antilles boudin antillais is very popular, this being the French boudin noir with local Caribbean chili and other spices.
In Trinidad & Tobago, a version of black pudding heavily seasoned with local peppers is prepared from pig's blood. It is sold by local producers as a popular accompaniment to rolls of crusty hops bread.
[edit] Asia
Sundae, a Korean blood sausage.
Blood pudding (豬血糕) on a stick
Bami haeng ped in Chiang Mai, Thailand: wheat noodles with duck and pieces of "blood tofu"
Across Asia, various peoples create foods from congealed animal blood. Most of these foods do not have casing and might be considered a version of sliced sausage. In the Chinese cultures, whole coagulated blood is fried or steamed as a snack or cooked in a hot pot. In Mainland China, "blood tofu" (Chinese: 血豆腐; pinyin: xiě dòufǔ), or "red tofu" (Chinese: 红豆腐; pinyin: hóng dòufǔ), is most often made with pig's or duck's blood, although chicken's or cow's blood may also be used. Like the above dishes, this has no casing but is simply cut into rectangular pieces and cooked. In the Northeast China, the "blood sausage" is a traditional food which is cooked with sheep or goat blood. In resource-poor Tibet, congealed yak's blood is a traditional food.[1][2] In Hong Kong, the dish is only made with pig's blood and simply called "pig red" (traditional Chinese: 豬紅). In Taiwan, pig's blood cake (traditional Chinese: 豬血糕; pinyin: zhū xiě gāo), made of pork blood and sticky rice is served on a popsicle stick is a very popular snack at local night markets in Taiwan.
In Tibetan cuisine, sausages or "gyurma" refer to blood sausages and are made with yak or sheep's blood which may or may not include either rice or roasted barley flour as filler. The sausage uses natural casing employing the use of yak or sheep's intestine.
A similar dish from the Philippines, dinuguan (from the word dugo meaning "blood") (pork-blood stew) is a stew consisting of diced beef or pork meat and organs with pig or cow blood simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. Because the stew is thick and dark, the euphemism "chocolate meat" was coined. Dinuguan is often served with white rice or a Philippine rice cake called puto. A Philippine delicacy is known by its colloquial name, "betamax," which is—like the Chinese blood tofu—congealed chicken blood cut into cubes and then either fried or barbecued.
This dish, dinuguan, is also known in Java as saren, which is made with chicken's or pig's blood.
The majority of Korea's sundae (순대) can be categorized as blood sausage. The most common type of soondae is made of potato noodle (dangmyeon), barley, and pig's blood but some variants contain sesame leaves, green onion, fermented soy paste (doenjang), sweet rice, kimchi, bean sprouts, in addition to the common ingredients.
Vietnamese 'dồi tiết' (Northern) or 'dồi huyết' (Southern) is blood sausage, boiled or fried, made with pork blood, pork fat, basil.
In Thai cuisine sai krok lueat (Thai: ไส้กรอกเลือด) is a blood sausage (Thai: sai krok = sausage, Thai: lueat = blood), often served sliced and accompanied by a spicy dipping sauce. "Blood tofu" is simply called lueat (Thai: เลือด, blood) in Thailand. This can be used in many Thai dishes such as in noodle soups, Thai curries, or as an addition to certain rice dishes such as Khao man kai.
[edit] Europe
While the phrase "blood sausage" in English is understood in Britain, it is never used unless in the context of depicting foreign usage (e.g., in the story "The Name-Day" by Saki), or when describing similar blood-based sausages elsewhere in the world.
Black pudding in the United Kingdom is generally made from pork blood and a relatively high proportion of oatmeal; in the past it was occasionally flavoured with pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal instead of onions to absorb the blood.[3] It can be eaten uncooked, but is often grilled, fried or boiled in its skin.
In the UK, black pudding is considered a delicacy in the Black Country, where it can trace its origins back hundreds of years.It is also but to a lesser extent, associated with Lancashire and particularly with the town of Bury, where it is usually boiled and served with malt vinegar out of paper wrapping.[4] In the remainder of the country, and especially in the south, it is usually served sliced and fried or grilled as part of a traditional full breakfast; it is also served this way in Ireland, New Zealand, and the Canadian provinces of Nova Scotia and Newfoundland and Labrador. The further addition of the similar white pudding is an important feature of the traditional Northumbrian, Scottish, Irish and Newfoundland breakfast.
Towns other than Dudley in the West Midlands noted for their black pudding include Bury, Clonakilty, County Cork in Ireland's south west, and Stornoway, Isle of Lewis off the west coast of Scotland.
Black and white pudding, as well as a third variant red pudding is served battered at chip shops in Scotland and England as an alternative to fish and chips."
Never heard of it as an alternative to fish and chips tho??? Unless they mean like a pizza being the alternative to a kebab...on the way home at 3am.
― Phelan Nulty (Local Garda), Friday, 13 May 2011 12:04 (twelve years ago) link
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