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Information about Blood As Food

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Soondae, a black pudding from Korea.
Some cultures consume blood as food, often in combination with meat. This may be in the form of black pudding, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup.[1]

Types of food with blood

Blood sausage or black pudding is any sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. Pig or cattle blood is most often used. Typical fillers include meat, fat, suet, bread, barley and oatmeal. Varieties include drisheen, moronga, blood tongue, kishka (kaszanka), biroldo, mustamakkara, verivorst, and many types of boudin.

Blood soups and stews include curry mee, czernina, dinuguan, haejangguk, mykyrokka, pig's organ soup, and svartsoppa.

Blood pancakes are encountered in Scandinavia and the Baltic; for example, Swedish blodplättar, Finnish veriohukainen, and Estonian veripannkoogid.

Blood is also used as a thickener in sauces, such as coq au vin, and puddings, such as tiết canh. It can provide flavor or color for meat, as in cabidela.

Cultural considerations

Some cultures consider blood to be a taboo form of food. In Jewish and Muslim cultures, for instance, consumption of blood is proscribed by religious law. Some Christian cultures also avoid eating blood, and for this reason blood is not commonly consumed in the United States.

References

1. ^ Davidson, Alan. The Oxford Companion to Food. 2nd ed. UK: Oxford University Press, 2006., p. 81-82.
Culture (from the Latin cultura stemming from colere, meaning "to cultivate,") generally refers to patterns of human activity and the symbolic structures that give such activity significant importance.
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Blood is a specialized biological fluid consisting of red blood cells (also called RBCs or erythrocytes), white blood cells (also called leukocytes) and platelets (also called thrombocytes) suspended in a complex fluid medium known as blood plasma.
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Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure.
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Meat, in its broadest definition, is animal tissue used as food. Most often it refers to skeletal muscle and associated fat, but it may also refer to non-muscle organs, including lungs, livers, skin, brains, bone marrow and kidneys.
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Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. The term blood sausage (first attested in 1868) is a North American term that may be a translation from German "Blutwurst".
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Blood soup is any soup that uses blood as a principal ingredient. Examples of blood soups include:
  • Curry Mee, a Malaysian soup with pig blood
  • Czernina, or Duck Blood Soup, a Polish soup made of duck blood and clear poultry broth

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sausage is a type of food usually consisting of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, sometimes packed in a casing. Sausage making is a very old food preservation technique.
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Blood is a specialized biological fluid consisting of red blood cells (also called RBCs or erythrocytes), white blood cells (also called leukocytes) and platelets (also called thrombocytes) suspended in a complex fluid medium known as blood plasma.
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Sus
Linnaeus, 1758

Species

Sus barbatus
Sus bucculentus†
Sus cebifrons
Sus celebensis
Sus domestica
Sus falconeri†
Sus heureni

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Meat, in its broadest definition, is animal tissue used as food. Most often it refers to skeletal muscle and associated fat, but it may also refer to non-muscle organs, including lungs, livers, skin, brains, bone marrow and kidneys.
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Fat

Fat may refer to:
  • Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
  • Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes

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Suet (/ˈsuː.ɪt/) is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. It melts at about 21°C (70°F). It consists mostly of saturated fat.
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fougasse or as fouace in the rest of southern France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs.
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H. vulgare

Binomial name
Hordeum vulgare
L.

Barley (Hordeum vulgare) is an annual cereal grain, which serves as a major animal feed crop, with smaller amounts used for malting and in
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In the United States and Canada, oatmeal means any crushed oats, rolled oats, or cut oats used in recipes such as oatmeal cookies. Oatmeal is a product made by processing oats. Oatmeal is coarsely ground unsifted oats.
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Drisheen is often viewed as a type of black pudding made in Ireland. Irish black pudding, made from a mixture of cow's, pig's and/or sheep's blood, milk, salt, fat and breadcrumbs which is boiled and seived and finally cooked as a sausage using the main intestine of an animal
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Moronga, or rellena, is a sausage made of pig's blood in Mexican cuisine. Spices, herbs, onions and peppers are added and then boiled in the pig's intestines for several hours. It is served in a sauce, either "chile rojo" or "chile verde". Considered a delicacy.
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Blood Tongue or Zungenwurst is a variety of German blood sausage. It is a large link sausage that is made with pig's blood, suet, bread crumbs and oatmeal with chunks of pickled pig's tongue added. It is commonly sliced and browned in butter or bacon fat prior to consumption.
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Kishka or kishke (Polish: kiszka; Russian: кишка, kishka; Ukrainian: кишка, kyshka; Yiddish and Hebrew: קישקע, kishke
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Kaszanka (also known as kiszka, krupnik or krupniok) is a traditional Polish blood sausage, made of blood and kasza, a typical Slavic buckwheat or groats. Also known as Black Pudding.
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Biroldo is the the Italian name given to a Blood Pudding or Blood Sausage, typically found in the Garfagnana region of Tuscany, near Lucca.
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Mustamakkara (black sausage) is a type of blood sausage. It is a local food specialty in Tampere, Finland and is traditionally eaten with lingonberry jam. Mustamakkara is at its best when bought and eaten fresh at market stalls, to which it is delivered hot in
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Boudin (pronounced BOO-danh, IPA [ˈbudæ̃]) describes a number of different types of sausage used in French, Creole and Cajun cuisine.
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Curry Mee is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves.
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Czernina (from the Polish word czarny - black; sometimes also Czarnina or Czarna polewka) is a Polish soup made of duck's blood and clear poultry broth. In English it is referred to as Duck Blood Soup.
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Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.
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Haejangguk is one of the favorite soups for hangover cure in Korea. It consists usually of meaty pork spine, dried cabbage, coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth.
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