Other German variants are tongue sausage, which is a blood sausage mixed with pieces of marinated beef tongue, and marsupial sausage, which is pressed into a linen or paper bag (bag). A variety of blood sausage, the Thuringian red sausage, is geographically protected by EU law and has PGI status. Potato sausage is a popular variety in the Palatinate after World War II, a low-fat variant of blood sausage with potato cubes instead of bacon. However, blood sausages were also a traditional food in ancient Africa and Asia, suggesting that many historical populations developed similar techniques for preserving and preparing blood. In Trinidad and Tobago, the local type of black pudding is heavily seasoned with local peppers and traditionally prepared from pig blood, which today is often replaced by pork liver. It is sold by local producers as a popular accompaniment to rolls made from crispy hop bread or served as an accompaniment to Traber Souse, a trotter-based stew. [7] When animals are slaughtered for meat, blood is drained to preserve the meat for as long as possible. The taste of black pudding depends greatly on the spices and spices used in its preparation. Other varieties of black pudding are blodpølse (Norway and Denmark), tongenworst (with added pork tongues) (Netherlands), mazzit (Malta), krvavica (Balkans), krovianka (Russia and Ukraine) and vėdarai (Lithuania).
Throughout Central and Eastern Europe, black pudding, known as kishka (meaning « intestine »), is made from pig blood and buckwheat kasha. It is also known in Russia as Krovyanka (кровянка) or Krovyanaya Kolbasa (кровяная колбаса, literally « blood sausage ») and contains buckwheat as the main filler instead of oats or oatmeal. In Ukraine, it is called krov`yanka (кров`янка) or kryvava kyshka (кривава кишка), and kiszka or kaszanka in Poland; krvavnička in Slovakia and krupniok in Silesia. Polish salceson (« black » and « Brunszwicki ») is a type of head cheese (« Brawn ») that contains blood. In Hungary, hurka veres are usually made with pig`s blood and stye, diced bread (usually zsemle) as filling, also known as zsemlés hurka and gerslis hurka. In Bulgaria, Karvavitsa (кървавица) is usually prepared with pig`s blood, fat and a variety of mountain herbs and spices, and eaten hot in winter. In France and Wallonia (southern Belgium), black pudding is traditionally prepared in cold cuts, shops that prepare mainly pork products (and sometimes duck and game), but also smoked and dried sausages, pies and terrines, and prepared salads. It is usually called black pudding and is often made with cream with apples or onions as filling. It is usually served with cooked apples, mashed potatoes or both, and is enjoyed by combining apples or mashed potatoes with each bite of gently heated pudding and browned in butter.
Also in France, there are many regional black puddings such as the great pudding of Béarn with pieces of pork that are usually eaten cold. The French Confrérie des Chevaliers du Goûte-Boudin in Mortagne-au-Perche organizes every year a competition of international specialties of black pudding. Boudin is considered the essential of the French Foreign Legion and gives his name to the anthem of the Legion. For example, this Russian black pudding is traditionally seasoned with garlic and black pepper and contains all-natural ingredients. In Taiwan, « pig`s blood cake » (Chinese: 豬血糕; Pinyin: zhū xuě gāo; Zhuyin Fuhao: ㄓㄨˉ ㄒㄧㄝˇ ㄍㄠˉ) or « rice blood cake » (Chinese: 米血糕; Zhuyin Fuhao: ㄇㄧˇ ㄒㄧㄝˇ ㄍㄠˉ), made from pig blood and glutinous rice, is served on popsicles; It is a very popular snack at local night markets. However, the state of Louisiana banned black pudding production a few years ago, according to Bourgeous Meat Market in Louisiana. Bourgeous was able to work things out with a nearby slaughterhouse to create an approved method. Today, she and a few others are the only ones to make Boudin Rouge to sell to the public. If you want to try it but can`t travel to Cajun country to get it, Bourgeous will send it to you! Of course, they also make Boudin Blanc, Andouille and a Cajun Beef Jerky, which is their number one bestseller.
They are located on Main Street in Thibodaux, Louisiana, but you can visit their website linked above to get their number and order some of their specialties. In Portuguese cuisine there are many varieties of black pudding. Sausages made of blood are usually called morcela or negrinha (a colloquial term from black Portuguese meaning dark or black). There are many varieties in the Portuguese world. There are local varieties in mainland Portugal, the Azores, Hawaii, China, the United States and India, etc. Black pudding is popular in Mongolia. In Mongolia, a special method of killing sheep was prescribed by Genghis Khan to save blood for sausage. It appears in the Yasa and is still used today. In Barbados, black pudding, also known as pudding, is made with sweet potatoes (batata), pig`s blood and onions, seasoned with peppers and other herbs and stuffed into pig`s intestines. Traditionally, pig`s blood has been used to darken the mixture, but browning sauce (caramelized sugar) is sometimes used as a substitute.
