Meat · Cured & processed meats
Blood sausage
Sausage of pig's blood with fat and a grain or onion filler (black pudding, morcilla, boudin noir).
Also called: black pudding, morcilla, boudin noir, blutwurst
Around the world: morcilla (es) · boudin noir (fr) · Blutwurst (de) · morcela (pt)
A kind of pork
Photo: Emmanuel Boutet, via Wikimedia Commons (CC-BY-SA-3.0)
What it is
Blood sausages are made from blood (usually pig's) mixed with fat and a binder such as oats, barley, rice or onion, then cooked in casings. They are nearly black and slice into dark rounds. British black pudding usually contains oats or barley, Spanish morcilla often rice or onion, French boudin noir is soft and creamy.
How it’s used
- Fried slices in a full breakfast
- Morcilla in Spanish bean stews
- Boudin noir with apples
- Crumbled into salads or stuffings
Characteristics
- Taste
- Rich, savoury and earthy with warm spices.
- Texture
- Crumbly or smooth depending on the filler; crisp-edged when fried.
- When cooked
- Usually sold cooked; slice and fry or grill until crisp outside and hot inside.
- Sold as
- cured, fresh
- Cooking uses
- Commonly cooked, Suitable for frying
Storage
Refrigerated. Keep refrigerated and use within the date; it also freezes.
Diet, allergens and safety
No major allergens in typical versions. May contain Wheat, Gluten — check the label.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free (check label)
- Nut-free
- Soy-free
- Caffeine-free
- May contain wheat, barley and oats (gluten); check the label.
- Processed meat.
Nutrition per 100 g
- Energy
- 379 kcal
- Protein
- 14.6 g
- Carbohydrate
- 1.29 g
- Fat
- 34.5 g
- Fibre
- 0 g
- Sugars
- 1.29 g
USDA FoodData Central: Blood sausage.
Related ingredients
Recipes with blood sausage
Fabada asturiana
Spanish · 1 h 35 min · 581 kcal
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