Black pudding

Black pudding ( blood sausage and also black sausage ) is a cooked sausage made ​​of pig's blood, bacon, rind and spices (salt, pepper, marjoram, thyme, allspice and ginger). It is characterized by the fact that it is easily cut in the cooled state, which is due to the amount of coagulated blood protein and / or the solidified gelatinous mass of Blutbreis. She is considered one of the oldest types of sausages, as it is mentioned in Homer's Odyssey.

Production

Black pudding is a traditional recipe of sausage making, because it the blood collected at slaughter can be used for food production. In the modern battlefield processing but blood is a by- product and is only to a small extent (and usually cured ) used for making sausage. In principle there are two different base compositions in the manufacture of blood sausage:

  • To prepare rind is cooked mostly by boiling in water or broth. After cooling, crushed them together with onions and mixed subsequently with the blood to a fine paste. At the end to flavor the ground and fill it in sausage casings or casings. In the preparation is cooked the sausages in boiling water or steam. After cooling, they are partially cold smoked. Alternatively, if it is carried in cans or glasses. In the slaughter house or the immediate consumption, other containers made ​​of ceramic or porcelain can be used. Therefore, the sausage is then cooked in a water bath, however, and not cooked.
  • A common variant is the addition of bacon, which was also pre-cooked as the rind. However, it is cut into small cubes before cooking and these are then blanched in order to retain shape and consistency. The bacon will be prior to seasoning added to the porridge, so they can be clearly seen as a contribution later in the sausage. The other preparation is identical.

In some blood sausages partially precooked meat parts are added:

  • Offal / innards: lung or lung meat, heart, tongue, larynx and pharynx, liver without bile ducts and tendons, watered stomach
  • Meat (eg fillet, pig head, pig mask ) and finely shredded tendons
  • Battle fat

Other ingredients may include:

  • Fruits and vegetables: spinach, garlic, apples, chestnuts, raisins
  • Milk, eggs, liquor, bread or breadcrumbs.

Use

As blood sausage or boudin noir (Fr. ), the sausage is one of many national cuisines and international dishes. The two main uses are:

  • Fried whole, with sauerkraut and mashed potatoes or Kartoffelschmarrn ( in Austria )
  • Served cold as a snack, a snack or part of Rustic plates.

There are also cooking methods that are defined in a uniform:

  • Flemish style: with fried diced apple
  • Lyon Type: with fried onion slices
  • Polish Art: the sausage mixture is mixed without intestinal fry up (lots of sausage ) and with soaked bread and raisins. Typically the seasoning with sugar, marjoram and thyme

Depending on the region pudding is one whole roasted fish to the courts heaven and earth, as a loose sausage to dead grandma, Pott or sausage is generally referred to as such. When sausage is ready to eat after a short production phase already, heard the blood sausage and liver sausage in addition to cooked pork meat platter.

In Austria Blunzengröstl, a dish with fried potatoes, spread. Pudding strudel belongs both to the Austrian cuisine as well as some German regional cuisines.

Variants

Germany

In Germany there are many different blood sausages. Some of these are defined in detail by the principles of the German Food Manual for meat and meat products or are standardized within the butchery.

German Food Code

In varieties with highlighting names a minimum share of 35 % is required entsehntem muscle meat, it can usually share a crushed liver be included.

  • Blood sausage with fat and sehnenarmem Pork: Fillet Black pudding, blood pudding Bohemian, Schlegel sausage, blood sausage with insert Blood sausage with additional fat and crave rich pork: Gutsrotwurst, Gutsfleischwurst, Fleischrotwurst, Thuringian Fleischrotwurst, Berliner sausage, blood sausage Paris, stomach meat, meat Bloodmaw Blood sausage in addition to pig masks: Franconian Rotgelegter, Wurzburg Rotgelegter
  • Blood sausage with bacon in addition: Thuringian blood sausage, blood sausage Silesian, Dresdner blood sausage
  • Blood sausage in addition to pig masks and pig heart: Red brawn, blood brawn, blood pressure head, Red crimping head, Red brawn, Black brawn, headcheese, Berlin Presswurst
  • Blood sausage in addition to adipose tissue and various offal: Mengwurst, mixed sausage

Sausages in the commercial

Many sausages have standardized recipes that have emerged in the Meat Industry. The name, however, usually indicates essential ingredients and the (supposed) of origin.

  • Blutbregenwurst: matrix 1 *, porcine brain ( Bregenzerwald ), pork, pig heart, pig lung; pressed after cooking, cold smoked; filled into pig's stomach or artificial casings with 75/50 mm caliber
  • Blood pressure head: matrix 1 *, pork rinds; not smoked; packed in artificial casings 120/ 50 mm caliber
  • Blood Presssack: matrix 1 *, cut into strips pork head, pork cheeks and pork belly with rind; not smoked; filled in pig stomachs
  • Width pudding: matrix 2 *, not smoked; filled in pig stomachs
  • Fleischrotwurst: matrix 1 *, cold - base meat, pork, pork cheeks, liver; not smoked; pigs caps
  • Grieb blood sausage: matrix 1 *, lard cracklings, pork; cold smoked; bottled in middle Rinderkranzdärme
  • Gutsfleischwurst: matrix 2 *, pork, pork liver, meat - base meat; not smoked; packed in artificial casings with 90/50 mm caliber
  • Homemade blood sausage: matrix 2 *; cold smoked; bottled in middle ring casings
  • Pulmonary blood sausage: matrix 2 * and pig lung; cold smoked; middle ring casings
  • Brawn: matrix 2 *, beef, beef heart; not smoked, after cooking the sausage is pressed; packed in artificial casings 120/ 50 mm caliber
  • Red Presskopf: matrix 1 *, pork rinds; not smoked; packed in artificial casings 120/ 50 mm caliber
  • Rotwurst: matrix 1 *, pig's head, slicing base meat; not smoked; packed in artificial casings with 90/50 mm caliber
  • Tongue blood sausage: matrix 2 *, pork tongues; not smoked; bottled in pigs caps or artificial casings 120/ 50 mm caliber Filet- pudding: using pork instead of pork tongue
  • Brunswick duration pudding: additional cold smoked; in confined cattle butts
  • Dresdner pudding: the same preparation, filled in pigs frills

Formulation stages in the craft

Depending on the quality of raw materials differentiates three formulation steps:

  • Peak Prescription: The sausages contain predominantly long -lean meat and entschwarteten bacon rinds and the required blood - mass, but not meat cubes and offal, with the exception of liver. Tongue sausage contains entschwarteten bacon as a liner only on the tongue. If fillets used as a deposit, this sausage is called a fillet sausage.
  • Medium Prescription: The sausages contain meat whole or entschwarteten bacon, or both, as well as blood - rinds - mass, finely chopped giblets, liver and heart, even in cube form. Pork shoulders and pork cheeks can be processed with adhering rinds.
  • Easy recipe: The sausages contain meat as grown or bacon rind and blood mass. Meat and offal may, in cube shape, can be processed.

German Democratic Republic

In the GDR, blood sausages were 29213 /02 standardized, for example, in the TGL Kochwurstart. In addition, many regional recipes of the German national cuisines have received.

  • Top varieties: Gutsfleischwurst, tongue sausage, tenderloin sausage
  • Middle Grades: meat blood sausage, pig's head pudding, black pudding Thuringia, Fresh bacon black pudding, blood sausage tourists
  • Simple varieties: homemade blood sausage, blood sausage with bread serving

Austria

The official standardization carried out by the Austrian Codex Alimentarius (also Austrian Food Code ). Where the requirements for meat and meat products is summarized in Chapter B 14. A feature of the structure is that cooking sausages are grouped according to other characteristics. The proportion of blood or exchange them against liver is only limited in the Shares.

  • Cut-resistant blood, tongue and liver sausage Tongue sausage and highlighting designated cut-resistant blood or liver sausage
  • Cut blood sausage and Saxon

The vernacular name Blunze or Blunzn what ' bloat ' comes from Middle High German blunsen, points to the outer shape of the sausage.

Switzerland

The widespread in Switzerland Rahmblutwurst ( Boudin à la crème ) consists of a finely chopped rinds blood - mass, which cream ( cream) is added. In production, it is only slightly pre -cooked and just before consumption by prolonged heating in water or broth ( max. 90 ° C) Ready to Eat.

Trinidad and Tobago

The trinidianische blood sausage, called Black Pudding, is traditionally made with pig's blood, but nowadays often with pork liver as a substitute. The sausage mixture is supplemented by sweet potatoes and pork fat, common seasonings include Thyme, chilli, garlic and lemon juice. The pudding is traditionally served as an accompaniment to a stew based on Trotter.

Other countries and regions

Specialties

The Kölsche Flönz is a registered trademark of the protective association Cologne sausages eV. It is a sliceable blood sausage variant of the simple quality, made ​​in Cologne and the east and west immediately adjacent cities Leverkusen, Bergisch Gladbach, Rösrath, Wesseling, Brühl, Hürth, Frechen and Pulheim will. Ingredients are rind, pork and pig's head. The visible fat deposit consists of pieces between 5 mm and 10 mm.

As White blood sausage is called a cooked sausage variant of " white " meat (veal, poultry), fatty bacon, milk and eggs.

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