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Subject: Favorite national cooking
exactly.
from wiki:
The most common variant of German Blutwurst is made from fatty pork meat, bovine blood and filler such as barley. Though already cooked and "ready to eat" it is usually served warm. In the Rhineland, where it is also traditionally made from horse meat, fried Blutwurst is a part of various dishes, see Eschweiler. Similarly Czech jelito made from pork, pig's blood and groats; the stuffing served by itself, unformed is called prejt.
Other varieties of blood sausage include blodpølse (Norway) boudin noir (France), blóðmör (Iceland), boudin rouge (Creole and Cajun), morcela and chouriça de sangue (Portugal), morcilla (Spain and Latin America), krvavica (Croatia, Serbia, Slovenia), prieta (Chile), rellena (Mexico, Colombia) or moronga (Mexico), long lern tiet canh (Vietnam), sanganel (Friuli), mustamakkara (Finland) and Verivorst (Estonia). In Eastern Europe, kishka i've forgotten this name :) is made with pig's blood and buckwheat kasha, it is also known in Russia as krovianka (кровянка) and Poland as kaszanka. In Hungary, véres hurka is made with rice, pig's blood and pork. In Taiwan, ti-hoeh-koé ("pig blood cake") is made of pork blood and sticky rice and fried or steamed for snack or used for hot pot. No animal casing is used. In Puerto Rico, the morcilla is also made with the pig's blood and rice, but it is always fried. A similar dish from the Philippines, dinuguan, from the word dugo or blood, is a stew consisting of diced beef or pork with pig's or cow's blood; in Philippine English, it is euphemistically referred to as "chocolate pudding". In China, "blood tofu" (Chinese: 血豆腐; pinyin: xuě dòufǔ), is most often made with pig's or duck's blood, although chicken's or cow's blood may also be used. In Sweden it's called blodpudding (blood pudding), but there are also varieties and similarities such as blodkorv (blood sausage), blodplättar (blood pancakes) and palt. The majority of Korea's soondae (순대) can be categorized as blood sausage. The most common type of soondae is made of potato noodle (dangmyon), barley, and pig's blood but some variants contain sesame leaves, onion, fermented soy paste (dwen-jang), sweet rice, kimchi, bean sprouts, in addition to the common ingredients. A local Italian version of this sausage in the San Francisco Bay area is called "Biroldo", which uses pine nuts, raisins, spices, pig snouts and either pig or cow's blood.
Cajun Boudin is a fresh sausage made with green onions, pork, and rice - pig's blood is sometimes added to produce "boudin noir".
In Guyana, South America (West Indies) black pudding is also made, and probably originated from Great Britain during the colonial period. Like the Cajun Boudin, the main ingredient is cooked rice seasoned with traditional West Indian herbs (thyme, basil etc.). The rice is mixed with cow's blood, then stuffed into pig casing (intestine), then boiled in a large pot until firm. It is served as an appetiser or snack. It is often served with a spicy yellow sauce.
In Suriname, South America, black pudding is also known under the name: bloedworst, and white pudding under the name :vleesworst Most likely the Surinamese learned of black pudding from their neighbour country Guyana, or from Trinidad and Tobago in the caribbean.
i think that corean soondae and italian biroldo must taste great.
(edited)
from wiki:
The most common variant of German Blutwurst is made from fatty pork meat, bovine blood and filler such as barley. Though already cooked and "ready to eat" it is usually served warm. In the Rhineland, where it is also traditionally made from horse meat, fried Blutwurst is a part of various dishes, see Eschweiler. Similarly Czech jelito made from pork, pig's blood and groats; the stuffing served by itself, unformed is called prejt.
Other varieties of blood sausage include blodpølse (Norway) boudin noir (France), blóðmör (Iceland), boudin rouge (Creole and Cajun), morcela and chouriça de sangue (Portugal), morcilla (Spain and Latin America), krvavica (Croatia, Serbia, Slovenia), prieta (Chile), rellena (Mexico, Colombia) or moronga (Mexico), long lern tiet canh (Vietnam), sanganel (Friuli), mustamakkara (Finland) and Verivorst (Estonia). In Eastern Europe, kishka i've forgotten this name :) is made with pig's blood and buckwheat kasha, it is also known in Russia as krovianka (кровянка) and Poland as kaszanka. In Hungary, véres hurka is made with rice, pig's blood and pork. In Taiwan, ti-hoeh-koé ("pig blood cake") is made of pork blood and sticky rice and fried or steamed for snack or used for hot pot. No animal casing is used. In Puerto Rico, the morcilla is also made with the pig's blood and rice, but it is always fried. A similar dish from the Philippines, dinuguan, from the word dugo or blood, is a stew consisting of diced beef or pork with pig's or cow's blood; in Philippine English, it is euphemistically referred to as "chocolate pudding". In China, "blood tofu" (Chinese: 血豆腐; pinyin: xuě dòufǔ), is most often made with pig's or duck's blood, although chicken's or cow's blood may also be used. In Sweden it's called blodpudding (blood pudding), but there are also varieties and similarities such as blodkorv (blood sausage), blodplättar (blood pancakes) and palt. The majority of Korea's soondae (순대) can be categorized as blood sausage. The most common type of soondae is made of potato noodle (dangmyon), barley, and pig's blood but some variants contain sesame leaves, onion, fermented soy paste (dwen-jang), sweet rice, kimchi, bean sprouts, in addition to the common ingredients. A local Italian version of this sausage in the San Francisco Bay area is called "Biroldo", which uses pine nuts, raisins, spices, pig snouts and either pig or cow's blood.
Cajun Boudin is a fresh sausage made with green onions, pork, and rice - pig's blood is sometimes added to produce "boudin noir".
In Guyana, South America (West Indies) black pudding is also made, and probably originated from Great Britain during the colonial period. Like the Cajun Boudin, the main ingredient is cooked rice seasoned with traditional West Indian herbs (thyme, basil etc.). The rice is mixed with cow's blood, then stuffed into pig casing (intestine), then boiled in a large pot until firm. It is served as an appetiser or snack. It is often served with a spicy yellow sauce.
In Suriname, South America, black pudding is also known under the name: bloedworst, and white pudding under the name :vleesworst Most likely the Surinamese learned of black pudding from their neighbour country Guyana, or from Trinidad and Tobago in the caribbean.
i think that corean soondae and italian biroldo must taste great.
(edited)
in belgium it is bloedworst (flemish) and boudin noir (french)
Sorry, flemish speaking boy doesn't know popular names :)
I know bloodworst.
I'm not belgian for nothing :p
I'm not belgian for nothing :p
sarmale...a Romanian food.It's very good:)
sarmale
maybe you will find it in other country too...is a fantastic food;))
sarmale
maybe you will find it in other country too...is a fantastic food;))
When i visited Holland and Germany this august, i was eating Those.
There are many different döner kebab`s....I lliked them a lot...mmmmmmmm...
(edited)
There are many different döner kebab`s....I lliked them a lot...mmmmmmmm...
(edited)
