All the names for blood sausage

by Dakota Smith, Posted Apr 21st 2006 @ 9:11AM

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

Source

Filed Under: Magazines, Ingredients
Tags: america, Biroldo, Blodkorv, Blodpudding, Blood Sausage, Blutwurst, Boudin Rouge, europe, Morcela, pork, Sausage, TimeOut New York

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Reader comments (Page 1 of 1)

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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