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Topic: Blood sausage

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	Blood Sausage Glossary Term (Site not responding. Last check: 2007-10-16)
		This type of sausage may also be referred to as boudin noir or blood pudding and fl pudding as it is in Ireland, however a true blood sausage will have less cereal as an additive, less seasoning, and will always be made with pork blood as an ingredient.
		Blood sausage is produced in a number of different varieties in numerous regions of the world.
		A Polish-American version of blood sausage is referred to as kishka, which is made with blood, beef and barley to be served as a breakfast sausage.
	www.recipetips.com /glossary-term/t--33928/blood-sausage.asp (276 words)

	Blood sausage - Wikipedia, the free encyclopedia
		Blood sausage or fl pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled.
		In the West, pig or cattle blood is most often used, sheep and goat blood are used to a lesser extent, while blood from poultry is very seldom used.
		A legend attributes the invention of blood sausage to an absinthe-induced bet between two drunken Bavarian butchers during the 14th century.
	en.wikipedia.org /wiki/Blood_sausage (554 words)

	Sausage - Wikipedia, the free encyclopedia
		Sausages may be classified in any number of ways, for instance by the type of meat and other ingredients they contain, or by their consistency.
		English and Irish sausages, or bangers (so named for their tendency to explode during cooking if poorly made), for example, normally have a significant amount of rusk, or bread crumbs, and are less meaty than sausages from other countries, although sausages with high meat content can be found.
		Sausages may be used as an hors d'oeuvre, in a sandwich (when in a bread roll, as a hot dog or even wrapped in a tortilla), or as an ingredient in other dishes, such as stews and casseroles.
	en.wikipedia.org /wiki/Sausage (1227 words)

	Blood sausage - Simple English Wikipedia
		Blood sausage is a food made by cooking down the blood of any mammal (usually pigs or cattle) with meat, fat or filler until it is thick enough to congeal (become firm or solid) when cooled.
		A legend says that blood sausage was invented in a bet between two Bavarian butchers drunk on absinthe during the 14th century.
		In fact, stories from very long ago speak of sausages made with blood, for example from Homer's Oyssey - "As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted...".
	simple.wikipedia.org /wiki/Blood_sausage (212 words)

	Sausage - Simple English Wikipedia
		Sausage is a food made of ground-up or chopped-up meat.
		Irish and English sausages normally have a lot of "rusk," or bread crumbs, and are less meaty than sausages from other countries.
		Sausages may be used as a meal, in a sandwich, or in other foods like stews.
	simple.wikipedia.org /wiki/Sausage (188 words)

	Did you know: Food History
		A fresh blood sausage from the Tuscany region of Italy made either sweet with pig’s blood, raisins, and pine nuts, or savory with calf’s blood, cheese, and pork.
		A large, round sausage from the Polesine area of the southern Veneto, this is a stuffed ox intestine or pig’s bladder made with coarsely ground pork, beef, red wine, salt, and fl pepper.
		This is a Spanish blood sausage stuffed with rice, paprika, onions, garlic, and spices.
	www.cliffordawright.com /history/sausage.html (2551 words)

	boudin noir (Site not responding. Last check: 2007-10-16)
		Blood sausages are very perishable and are often produced on a daily basis in French charcuteries.
		For blood sausages, the casing is slid over the spout of a funnel and the sausage mixture is ladled into the funnel.
		Blood sausages are commonly eaten fried or grilled and accompanied by potatoes and/or apples.
	www.hertzmann.com /articles/2002/boudin (877 words)

	* Sausage - (Gastronomy): Definition
		Kishke Sausage A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted.
		Sausage is a ground meat product, usually spiced, often smoked, pickled or boiled, and sometimes packed in casings.
		The sausage is usually made from minced pork shoulder, other pork meat and pork skin, and then is encased in the skin of a pig's foot.
	en.mimi.hu /gastronomy/sausage.html (854 words)

	Small-scale sausage production (Site not responding. Last check: 2007-10-16)
		Cooked sausages are distinguished from other sausage categories not only on the basis of variety of materials used in their formulations but also by parboiling or partial cooking of most of these raw materials prior to grinding or chopping.
		This blood sausage mix is often used as a matrix or supporting medium in which some other components are added, thus forming an integral part of a new blood sausage variety.
		This blood sausage variety is distinguished by the addition of cured pork, lamb or veal tongues in the blood sausage mix.
	www.fao.org /docrep/003/x6556e/X6556E08.htm (2403 words)

	N101 \| Sausage (Site not responding. Last check: 2007-10-16)
		Sausage is usually made from scraps that may come from any part of the animal carcass, including blood, organ meats, and fat.
		Blood sausage is cooked pork mixed with beef blood, gelatin, and spices.
		Italian sausage is a coarse pork sausage usually flavored with fennel, and may be highly spiced.
	www.n101.com /Static/HNs/Food_Guide/Sausage.htm (987 words)

	Blood sausage - Small-scale sausage production
		Blood Sausage Classify this under the “holiday travel cultural gourmet if you have a Be warned: blood sausage is definitely not for the faint of heart.
		Blood and Tongue Sausage or Blood Sausage (Blutwurst) A Slicing Blood and Tongue or blood Sausage to be included with your German 'Aufschnitt' as you may
		All meat raw materials used in the manufacture of blood sausages, Blood sausages, liver sausages and head cheeses are often manufactured in loaf forms.
	vin-report.surferlight.com /?q=vin-report-blood-sausage (247 words)

	Hormel Foods - Glossary - Blood Sausage
		This type of sausage may also be referred to as boudin noir or blood pudding and fl pudding as it is in Ireland, however a true blood sausage will have less cereal as an additive, less seasoning, and will always be made with pork blood as an ingredient.
		Blood sausage is produced in a number of different varieties in numerous regions of the world.
		A Polish-American version of blood sausage is referred to as kishka, which is made with blood, beef and barley to be served as a breakfast sausage.
	www.hormel.com /kitchen/glossary.asp?id=33928&catitemid= (305 words)

	The Art and Practice of Sausage Making
		Sausages are an excellent source of high quality protein, containing all the essential amino acids in appropriate amounts necessary for growth, maintenance and repair of body tissue.
		Sausages are made from beef, veal, pork, lamb, poultry and wild game, or from any combination of these meats.
		Sausage is smoked and heated in order to pasteurize it and extend its shelf life, as well as to impart a smoky flavor and improve its appearance.
	www.ext.nodak.edu /extpubs/yf/foods/he176w.htm (3882 words)

	Cook's Thesaurus: Sausages
		After assembling a sausage, a butcher can either sell it as fresh sausage, or else cure, dry, or precook it in some way.
		blood sausage = blood pudding = fl pudding = fl sausage = boudin noir Notes: These eggplant-colored sausages are made of pig's blood mixed with fat, a filler like bread crumbs, and other flavorings that vary from region to region.
		Italian sausage Notes: This is a pork sausage that's often added to pasta sauces.
	www.foodsubs.com /MeatcureSausage.html (1715 words)

	Sausage Recipes - PaleoFood Collection
		Sausage means ground pork or a mixture of 1/3 ground pork and 2/3 any other kind of meat.
		Before cooking a sausage, prick the cawsing in five or six places with a skewer or the point of a small sharp knife.
		Cook the sausages in your preferred manner and serve them as a spicy accompaniment to pinto beans and corn bread or with a heap of steaming grits.
	www.paleofood.com /sausage.htm (3565 words)

	Pharyngula::A practical tip about blood (Site not responding. Last check: 2007-10-16)
		We (faculty and TA) did a hemolysis experiment on human blood, donated by a physiologist who studies his own corpuscles and is shunted for the purpose, since it reduces animal-animal variation.
		Of course, as a surgeon it's my business to come in contact with human blood; so it doesn't bother me. However, it might be a good idea to learn about universal bodily fluid precautions and teach your students before doing this again.
		Over different parts of the country you will find 'blodkorv' (blood sausage), 'paltbroed' (hard bread with blood), 'blodplattar' (thinner and crispier blodpudding), 'blodbroed' (bread with blood) which may be cooked down with sausages to a soup, and 'svartsoppa' ('fl soup', preferably on geese blood).
	pharyngula.org /index/weblog/comments/a_practical_tip_about_blood (1999 words)

	Blood--Vital For Life - Jehovah's Witnesses Official Web Site
		You shall not partake of the blood of any flesh, for the life of all flesh is its blood.
		For some 2,000 years, in Egypt and elsewhere, human "blood was regarded as the sovereign remedy for leprosy." A physician revealed the therapy given to King Esar-haddon's son when the nation of Assyria was on the leading edge of technology: "[The prince] is doing much better; the king, my lord, can be happy.
		Similar is the receiving of alien blood from a cut vein, either through the mouth or by instruments of transfusion.
	www.watchtower.org /library/hb/article_01.htm (1976 words)

	SlowFood.it
		In Roman times, human blood was apparently used in medicine in a cure for epilepsy, and Erasistratus, the Alexandrian doctor and father of anatomy, is said to have served his guests meat with a sauce made from animal blood and honey.
		Probably French in origin, this sausage is made from pig’s blood, sometimes mixed with ox blood, with boiled potatoes or beetroot, cubes of lard and various spices.
		Fresh pig’s blood, cooked grape must, lard and cinnamon must be simmered on a low heat for two hours and then pieces of chocolate and chopped pine nuts are added, with sugar, candied citron, orange peel and toasted almonds.
	www.slowfood.com /img_sito/riviste/slow/EN/26/catalogo.html (1108 words)

	RecipeSource: Soonday (Korean Stuffed Sausage)
		In Tunisia, this is known as "merguez", in Eastern Europe as "kishke", in Indonesia, it is the spectacular "usus" in coconut milk.
		This sausage stuffing is made of rice, seasonings and beef or pork blood (or substitute 8 ounces canned tomato puree).
		The intestine may also be stuffed as individual sausages in which case it is cut into the desired lengths, tied, filled and tied again.
	www.recipesource.com /ethnic/asia/korean/00/rec0063.html (364 words)

	Travel plans - German sausage tour
		Currywurst is a pork sausage served with a special curry-tomato (or curry and catsup) sauce.
		It’s a short trip from Frankfurt-am-main to Rheinland, Rheinland’s main sausage is the famous Blood Sausage or Blutwurst.
		The sausage specialty of Munich is the "weibwurste" or the white sausage.
	www.eslgo.com /travel/german-sausage.html (1367 words)

	Polkacide: Kielbasa Recipes
		Soak sausage casings in cold water with several changes of water to loosen them.
		Blood sausage is then cooked in 160 degrees F. water until the internal temperature reaches 152 degrees F. Remove from cooker and shower with cool water until the internal temperature is reduced to 110 degrees F.; place in cooler for at least 24 hours.
		This blood sausage is spiced quite heavily and will cover up most other spices.
	www.polkacide.com /kielbasa.html (521 words)

	National Hot Dog And Sausage Council \| www.hot-dog.org (Site not responding. Last check: 2007-10-16)
		The group to which each sausage belongs is indicated next to the name of the sausage.
		Cooked lamb and pork tongues are arranged lengthwise in the center of a roll of blood sausage.
		GENOA SALAMI is a dry sausage of Italian origin; usually made from all pork but may contain a small portion of beef; moistened with wine or grape juice; seasoned with garlic; a cord is wrapped lengthwise and around the sausage at regular intervals.
	www.hot-dog.org /facts/hd_sausage_glossary.htm (1758 words)

	AskMen.com - sausage
		A little sausage education for you: A typical sausage consists of ground meat and a combination of fat, spices and preservatives.
		This spicy sausage is a staple ingredient in jambalaya and gumbo, but it is not at all like the original, tamer French variety of the same name.
		Blood sausage, boudin noir, blutwurst, and Spanish morcilla are all made with the blood and fat of swine, in addition to some filler.
	www.askmen.com /fashion/wine_dine_100/105_wine_dine.html (650 words)

	SCHLACHTTAG - BUTCHERING
		The blood pudding (Blutwurst and Pressack) had been put into the large intestines and cooked; then for the "Schwartemagen" (head cheese or souse) the mixture was put into the stomachs and they were also cooked.
		As he seasoned it, my mother would cook a little to see how it tasted, and if it was alright the sausage was stuffed into a round press which had a long round spout and a wheel to turn it.
		To this day "Leberwurst, Blutwurst und Bauchfleisch/Suppen- fleisch" (liver sausage, blood sausage, and boiled pork belly) with "Spützle," or potatoes boiled in their skins, or "Bauernbrot" (dark bread) and--of course, Sauerkraut--are the elements of every "Schlachtplatte" (butchering platter).
	www.serve.com /shea/germusa/schlacht.htm (842 words)

	Smoked liver and blood sausage - Munich (Site not responding. Last check: 2007-10-16)
		The sausages can be slow fried, or steeped (left in boiling water off the heat) for a while, then finished in a hot pan.
		The liver sausage is nice; the blood sausage is disgustilating, as are all blood sausages and "food" products, including Blutwurst and Black Pudding.
		Which of course could mean 300 different sausages really, but when they're in season, it should be fairly obvious to the butcher what you want.
	www.toytownmunich.com /lofi/index.php/t22356.html (767 words)

	Pharyngula
		Blood from a hospital lab would be expired transfusion units or tubes of blood drawn for lab tests, which are routinely discarded after a set time (in our lab, one week)It is of no other use to anybody.
		Yes, but you forget that solid material containing blood cannot be disposed of in that manner, at least not at a large institution like a college or university.
		So there won't be any blood left to speak of by the time they bring the deer back, unless you request ahead of time that they bleed the deer into a bucket before dressing it.
	pharyngula.org /index/weblog/print/3534 (3749 words)

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