Bloody sausage ( bloody , black pudding ) - a type of sausage , the main ingredient of which is bovine , calf and / or pork blood , purified from fibrin (pieces of coagulated blood).
To cleanse, the blood flowing from a freshly slaughtered animal is whipped with a whisk; purified blood can be stored for a long time, and before use it is filtered through a fine sieve .
According to the ancient Greek comedian Menander , the best chef in Athens was a certain chef Aftenei, who invented the black pudding [1] .
Stuffing for such a sausage consists of pork meat , skins, or scraps of other sausages, seasoning ; in some cases, bovine, veal or pig tongue is also added. Sausage in cooking is not easy. When slaughtering a pig, two important components are separated: the intestines and the blood. To make the filling more solid, various ingredients are added. Moreover, each culinary specialist has his own recipe: someone uses lard and spices , someone puts boiled cereals , fried onions, offal , it is difficult to find two identical recipes.
On the table, black pudding can be served both hot and cold.
See also
- Morsilla - Spanish Blood Sausage
- Spartan Chowder
- Blood pancakes
- Gut (food)
- Gurka (sausage)
Notes
- β Tatyana Yurkova. Blood sausage of Athenaeus . Date of treatment January 3, 2009. Archived February 18, 2011.
Links
- "Blood table" (fried blood and homemade black pudding, the benefits of using fried blood)
- Wikimedia Commons has media related to Blood Sausage