This article is about the food. For the band, see Blood Sausage (band).
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Blood sausage" – news · newspapers · books · scholar · JSTOR(July 2014) (Learn how and when to remove this message)
Blood sausage
French blood sausage (boudin noir), before cooking
Alternative names
Blood pudding, black pudding
Serving temperature
Hot
Main ingredients
Blood, grains, meat products, onions, spices
Media: Blood sausage
Blood sausage
Nutritional value per 100 g (3.5 oz)
Energy
1,586 kJ (379 kcal)
Carbohydrates
1 g
Sugars
1 g
Fat
35 g
Protein
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]
Preview warning: Page using Template:Infobox nutritional value with unknown parameter "right"
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).
^United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
^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.{{cite book}}: CS1 maint: multiple names: authors list (link)
^"Blood sausages". meatsandsausages.com. Retrieved 22 December 2020.
^"A Guide To Traditional Black Pudding". English Breakfast Society. Retrieved 4 November 2019.
A bloodsausage 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...
a kind of bloodsausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage, and Aristophanes' play The Knights is about a sausage vendor who...
distinct regional type of bloodsausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef...
Andrew Scott Zimmern (born July 4, 1961) is an American chef, restaurateur, television and radio personality, director, producer, businessman, food critic...
may be in the form of bloodsausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. This is a product...
preservation technique. Sausages may be preserved. Bloodsausage Boerewors Fermented sausage – a type of sausage that is created by salting chopped or ground...
Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly...
called "hurka": either liver sausage, "májas", or bloodsausage, "véres". The main ingredient is liver and rice, or blood and rice. Salt, pepper, and spices...
Creole, and Cajun cuisine. The Anglo-Norman word boudin meant 'sausage', 'bloodsausage', or 'entrails' in general. Its origin is unclear. It has been...
Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried...
North America, Italian sausage (Italian: salsiccia, Italian: [salˈsittʃa]) most often refers to a style of pork sausage. The sausage is often noted for being...
sausage, informally baloney (/bəˈloʊni/ bə-LOH-nee), is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage,...
This is a list of notable sausage dishes, in which sausage is used as a primary ingredient or as a significant component of a dish. Bacon Explosion – American...
Blood tongue, or Zungenwurst (translation tongue sausage), is a variety of German head cheese with blood. It is a large head cheese that is made with pig's...
Portugal, chouriço can be made with blood, similar to bloodsausage or black pudding and is called chouriço de sangue (blood chouriço) or morcela. Other types...
Blood pudding may refer to: Black pudding, a bloodsausage with a high proportion of oat or barley Bloodsausage Chew – Blood Puddin', a comic book series...
sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. Although termed a sausage...
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal...
/ɑːnˈduːi/ ahn-DOO-ee; French: [ɑ̃duj]; from Latin induco) is a smoked sausage made using pork, originating in France. In France, particularly Brittany...
A sausage roll is a savoury dish, popular in current and former Commonwealth nations, consisting of sausage meat wrapped in puff pastry. Although variations...
British food is black pudding, consisting of congealed pig's blood with oatmeal made into sausage-like links with pig intestine as a casing, then boiled and...
the Foreign Legion. "Le Boudin" is a reference to boudin, a type of bloodsausage or black pudding. "Le boudin" colloquially meant the gear (rolled up...
Cumberland sausage is a pork sausage that originated in the historic county of Cumberland, England, ceremonially part of Cumbria. It is traditionally...
Breakfast sausage (or country sausage) is a type of fresh sausage, typically made from pork, that is a common breakfast food in the United States. In...
Global Information
