Which foods contain the most blood ?!
Aproximately what percentage blood are they ?
Haggis is just another type of sausage, with minimal blood left in the organs used:
1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs
Blood Sausage is blood cooked with a filler (In Europe, typical fillers include meat, fat, suet, bread, sweet potato, onion, chestnuts, barley, and oatmeal while in Spain and Asia, potato is often replaced by rice.")*, so it has much more, probably 60-90% depending on the filler used.
Bloodwurst, or "Blutwurst" is just the German variety of Blood Sausage.
Every culture that eats meat has some version of this sausage, since it's a valuable by product of the butchering process, full of nutrients that wouldn't be allowed to go to waste.
Some names for it:
Mi xue gao(米血糕)
Marag Dubh (Scots Gaelic)
Here's a recipe:
In France, this is known as boudin noir; in Germany, as Blutwurst.
3/4 cup finely chopped onions
2 tablespoons lard
1/3 cup whipping cream
1/4 cup bread crumbs
2 beaten eggs
A grind of fresh pepper
1/8 teaspoon fresh thyme
1/2 bay leaf, pulverized
1 teaspoon salt
1/2 lb leaf lard diced into 1/2-inch cubes
2 cups fresh pork blood
Have ready: Sausage casings. Cook gently without browning 3/4 cup finely chopped onions in 2 tablespoons lard. Cool slightly and mix in a bowl with 1/3 cup whipping cream, 1/4 cup bread crumbs, 2 beaten eggs, a grind of fresh pepper, 1/8 teaspoon fresh thyme, 1/2 bay leaf (pulverized), and 1 teaspoon salt. Add 1/2 lb leaf lard diced into 1/2-inch cubes and 2 cups fresh pork blood.
Fill casings only three-fourths full; the mixture will swell during the poaching period. Without overcrowding, put the sealed casings into a wire basket. Bring to a boil a large pan half full of water or half milk and half water. Remove pan from heat and plunge the basket into the water. Now return pan to very low heat (about 180°F; 82°C) for 15 minutes. Test for doneness by piercing sausage with a fork: if blood comes out, continue to cook about 5 minutes more or until barely firm. Should any of the sausages rise to the surface of the simmering liquid, prick them to release the air that might burst the skins.
To prepare, split and grill them very gently. **