What does blood sausage really come from?
At breakfast time, most of us crave something simple like eggs and bacon. However, there's a treat that often sparks controversy and accompanies these breakfast staples: blood sausage. This is the kind of food that can both surprise and intrigue. But what exactly is this strange, blood-filled sausage, and how is it made?
As the name suggests, blood is one of the most important components of blood sausage. It can be found all over the world in different forms and sizes. It's essentially a type of blood sausage. Some people might find the idea of eating blood odd, but the process of making blood sausage is quite interesting and has been known for a very long time.
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Generally, pig or cow blood is used to make blood sausage. However, this blood isn't fresh, but dried, which gives it its characteristic dark color. It's mixed with animal fat and grains like wheat or barley to give it its unique texture and flavor. This mixture of ingredients is what gives blood sausage its intense and spicy flavor.
But the magic doesn't end there. Many different spices are added to enhance the flavor. Spices and herbs such as nutmeg, cloves, pennyroyal, thyme, and others are included in this group. These spices not only give the pudding a pleasant aroma but also a rich and complex flavor.
After carefully measuring and mixing all the ingredients, it's time to prepare the sausage. It's common to encase blood sausage in a natural casing made from pig intestines. Many people might be surprised at this point. Yes, blood sausage is encased in pig intestines. This has been done for a long time in the art of making blood sausage.
