Americans may be most familiar with blood sausage via shows like Fear Factor, but more and more New York
restaurants are adding the tasty sausage to their menus notes
an article in this week's TimeOut New York. The recipe for blood sausage can vary, but the main ingredient is
usually pig blood, while chopped onions and otameal can be added. Blood sausage, or black pudding, as it's known in the
U.K., may very well date back to the days of Homer, according to the BBC's comprehensive guide to the sausage.
But if you eat at an English restaurant, or travel to Italy, it's helpful to know all the different names for blood sausage, which TimeOut New York provides.
Cajun:
Boudin Rouge
English, Irish:
Blood Pudding
French:
Boudin Noir
German:
Blutwurst
Italian:
Biroldo
Portuguese:
Morcela
Spanish:
Morcilla
Swedish:
Blodpudding or blodkorv
4-21-2006 @9:29AM Lcd said... You can eat anything on a pig if it’s cooked.
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4-21-2006 @9:40AM Marcos said... Hello, in Chile (South America) we use the expresion "Prieta" (not Morcilla as the rest of spanish spoken countries) to name this kind of sausage. By the way, in some places of our contry, this sausage is made with blood and nuts.
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4-21-2006 @10:01AM mewyn said... There's also the Polish variant called keeshka. We have that every year (my mom's side of the family is kinda Polish) at Easter.
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4-23-2006 @11:01AM nissu said... It's "mustamakkara" in Finland.
http://en.wikipedia.org/wiki/Mustamakkara
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