Throughout the world's visceral cooking, blood intestines account for the largest area, so today's editor will come to check with you, blood intestines around the world!
01
- Italy -
In Tuscany, there is a kind of salami made from pig blood (biraldo / sanguinaccio), sometimes with raisins, pine nuts, cinnamon or anise.
02
- Britain -
In the classic British breakfast, we often see the figure of black pudding. Although the name is pudding, it's not the same as the Q pop pudding we usually eat. (the black one in the lower left corner)
Blood pudding is a sausage made of hemoglobin, oats and pig blood. It is usually cut into slices and fried.
03
- France -
Boudin Noir is very popular in many French cooked meat products. It is usually made of pork and other poultry.
It's often eaten with apples (directly with apples, or baked pies). The sweetness and acidity of apples just make the meat greasy.
04
- Germany -
Similar to the French black blood sausage, the German black blood sausage (blutwurst) is cooked first and then dried. On the cross section, it can be seen that there are sporadic pieces of meat in the coagulated blood sausage, and some blood intestines also have some other internal organs, which are usually sliced or eaten with apple sauce.
The Rhine region of Germany is used to fried and made of horse meat.
05
-Spain / Portugal-
Spain's morcilla and Portugal's morcella are actually the same. The raw materials are meat, rice and blood. From breakfast to dinner, the menu has its name on it.
But different practices and eating methods have evolved in different regions. For example, use onion instead of rice; or add unique seasoning; the size can be large or small. The intestines of Canary Islands in Spain are still sweet~
06
-Sweden / Finland-
Blodkorv and blodpudding have always been regarded as delicacies (though they look dark). They have a variety of shapes, ranging from cake shaped to bunch shaped, with beetroot or cranberry jam beside them.
Like steak
In Finland, mustamakkara with black intestines will be the same, but it is more like pancakes with blood intestines, and there will be rye in the traditional filling.
07
-South America and Mexico-
In Mexico and Nicaragua, blood intestines are called moronga; in Chile, they are called & ntilde; ache.
In fact, in the United States, south of Texas, you will find that most of the bloody intestines are very similar to those of mocilla in Spain. Argentina, Uruguay and Ecuador even have the same name.
They usually eat it in the barbecue, and they can also match with local herbs, spices and other condiments, and even add ingredients such as chocolate, peanuts and dried fruits.
08
- Asia -
In South Korea, the casings of animals such as cattle or pigs are used to fill with fillings mixed with winter flour, barley and plasma, sometimes with pickles, perilla or soy sauce.
Asian people prefer duck blood and pig blood, such as leek and pig blood in Guangdong and Hong Kong, duck blood and vermicelli soup in Nanjing, duck blood cake, a famous Taiwanese snack, and stewed pig blood in the Philippines. In northern Vietnam, peanuts, lettuce, viscera and other ingredients will also be added to the raw blood, which will be eaten directly after blood clotting.