Blood sausage

Blood sausage
French blood sausage (boudin noir), before cooking
Alternative namesBlood pudding, black pudding
Serving temperatureHot
Main ingredientsBlood, grains, meat products, onions, spices
Blood sausage
Nutritional value per 100 g (3.5 oz)
Energy1,586 kJ (379 kcal)
1 g
Sugars1 g
35 g
15 g
Vitamins and minerals
MineralsQuantity
%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]

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]

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).

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
  3. ^ "Blood sausages". meatsandsausages.com. Retrieved 22 December 2020.
  4. ^ "A Guide To Traditional Black Pudding". English Breakfast Society. Retrieved 4 November 2019.