Blood sausage
Traditional sausage dish / From Wikipedia, the free encyclopedia
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A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.[3]
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Alternative names | Blood pudding, black pudding |
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Serving temperature | Hot |
Main ingredients | Blood, grains, meat products, onions, spices |
Nutritional value per 100 g (3.5 oz) | |
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Energy | 1,586 kJ (379 kcal) |
1 g | |
Sugars | 1 g |
35 g | |
15 g | |
Minerals | Quantity %DV† |
Iron | 36% 6.4 mg |
Sodium | 30% 680 mg |
This is one of many types of blood sausage, likely with a large amount of added bacon. | |
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal, and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel, and spices are also regional specialties.
In many languages, there is a general term such as blood sausage (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as black pudding in English.[4] Other varieties of blood sausage include boudin rouge (Creole and Cajun), rellena or moronga (Mexico), and sanganel (Friuli).