Blood sausages are a common staple in many Western cultures, but the truth behind their name will make you cringe. Blood sausages are prepared by mixing cooked or dried blood with a filler until it becomes thick and has the perfect sausage texture when cooled. Interestingly, blood sausages have long been a staple of many food cultures around the world, and they are typically served on special occasions. Here's all you need to know about blood sausages and why they're so popular.
The idea of making sausages out of blood may seem strange, but they are thought to be one of the best sausages in the world, which contributes to their appeal. Second, the fillers utilised to produce these sausages differ depending on local cooking customs. Meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal, and buckwheat are some of the common fillers used to make blood sausages, whereas in Asian countries the fillers are prepared with rice, sugar, honey, orange peel, and spices, which add to the taste and flavour of the blood sausages.
Tracing The Origins Of Blood Sausages
Blood sausages were also known as Black Puddings or Blood Puddings and were thought to be the oldest forms of sausages dating back to 800 BC when a mention of Black Pudding was unearthed in Homer's famous saga "The Odyssey." Because it was the only way to use the animal blood, the blood drained from the slaughter of animals was utilised to make these black puddings. However, due to differences in food cultures, the use of animal blood varied from region to region. It was created in the form of puddings since it was one of the simplest treats to prepare.
Blood Sausages In Culinary Cultures
Black puddings, also known as blood sausages, have evolved over time by varying the fillers and methods of preparation. There are popular culinary traditions related to the consumption of blood sausages from the United Kingdom to Africa to Asian countries. Black Puddings made with oat and barley fillers are served for breakfast and special feasts in the United Kingdom and are said to be healthy.
Blood sausages, on the other hand, are known as Morcilla in several Latin American locations and are typically served at a barbecue and basted with spicy condiments to enhance the experience. In areas like Estonia, these blood sausages are made with barley and blood and eaten as part of a spectacular Christmas dinner. Not only that, but blood sausages, also known as Boudin in French culinary culture, have been a part of a competition- Brotherhood of the Knights of Blood Sausage Tasting, which is held yearly to recognise the finest blood sausages.
Why The Use Of Blood?
All of the sausages cooked with blood are savoured on special occasions and celebrations, which may sound unusual and nasty. However, you might be surprised to learn that blood is a superb binder, which aids in the binding of the fillings and keeps the sausages from coming apart when heated. Blood, like food binders such as eggs, serves to bond the sausage and adds to the texture of these sausages.
