Blood pudding?!
Answers: what exactly is blood pudding? What is it made from (is it really blood)? What does it taste like?
I found some info at http://en.wikipedia.org/wiki/Black_puddi...
Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. The term blood sausage (first attested in 1868) is a North American term that may be a translation from German "Blutwurst". Blood sausage has become a useful term for similar blood-based solid foods around the world.
Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal.
I have no idea what it tastes like, sorry.
Great! Yes, it is made from blood. Germans have Blutwurst which means blood sausage. Very flavourful. Not for the faint hearted. They also eat chcken's blood jelly cut into chunks in Malaysia. Enjoy! {:-)
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Yes it is made from blood and lots of nasty things. Here is a recipe I found on the web and a little history.
2 c Pork blood
-Salt
2 lb Pork, fresh
1 Pig's lung
1/2 Pig's heart
2 Pig necks
-Salt
5 Onions; chopped
-Salt & pepper
Cloves
Summer Savory
Coriander seeds; crashed
-to taste
2 tb Flour
"Blood pudding is one of the great delicacies of Acadian cuisine. It used to be that every Acadian family made its own. Since the annual slaughter came during Advent, the boudin was usually saved for the Christmas holidays." Also part of Cajun cuisine,
It's made from a German sausage, Blutwurst. It tastes much like a meat filling in a meat pie, or often just about the same as pudding with some background meat flavours.
This is very popular in Italy....I have never eaten it..........
1 qt. pigs blood
3/4 lb. bread crumbs
1/2 lb. suet
Salt and pepper, to taste
1 qt. milk
1 c. cooked barley
1 c. dry oatmeal
1 oz. powdered mint
Mix all ingredients together in a bowl, pour into a large pan and bring to a boil. Pour in a wide shallow bowl and season again if necessary. When cold it may be cut into slices and fried.