For many years, food with blood in it has been looked at by nutritionist and dietician . I have been able to gain insight into the world of cooking for one thing and for another thing about blood type diet. Pig or cattle blood is most often used. Typical fillers include meat, fat, suet, bread, rice, barley and oatmeal. Varieties include biroldo, black pudding, blood tongue, blutwurst, drisheen, kishka (kaszanka), morcilla, moronga, mustamakkara, sundae, verivorst, and many types of boudin.
Food With Blood In It
01/10Recipes made with blood around the world
From charcoal to grounded coffee and blackened garlic, we have seen many weird ingredients find their place in food cultures around the world. But the most unconventional of them all has to be blood. Yes, it might sound revolting to some but blood has been a part of the culinary history in many countries. It has long been used as an ingredient in various food items around the world. Here are 9 out of them…
02/10Blood Sausages (Worldwide)
Blood sausages are made with minced meat and blood that is dried and combined with filler until it becomes thick and solid. The meat and blood coming from goat, duck, sheep, donkey, horse, cow or pig may be used in making these. Different variants of the sausages are available worldwide. In France, they are known as boudin. But they are most popular in America.
03/10Tiết Canh (Vietnam)
Tiết Canh is a traditional preparation of the country which is made with pure duck blood, viscera and duck meat. The freshly extracted blood is mixed with a certain amount of fish sauce to prevent coagulation. Usually, one quart of blood is thinned using five to six teaspoons of fish sauce. The prepared dish is stored in the fridge so that the coagulated state of the blood can remain maintained.
04/10Blodplättar (Sweden & Finland)
Blood is the last thing on our mind when we think about pancakes. But the Blodplättar sold in Sweden and Finland uses fresh pig blood whipped with onion, flour and some other spices. And it is popular in both countries. It is served with sweet syrup or fruit jam.
05/10Jadoh Snam (Shillong, India)
Jadoh Snam is a delicacy of the Khasi tribe in Shillong. This is a biryani type dish where they pour in chicken or pork blood while cooking it. Sometimes they might also add pork fat to enhance the taste further.
06/10Black Tofu (China)
How can something associated with vegetarianism or veganism make it to this list? That’s what we are all asking! This is a type of Tofu made in China, where fresh blood from pig, chicken or duck is used to darken the colour. The black tofu is supposed to be rich in nutritional value and also has medicinal properties.
07/10Thai Boat Noodles (Thailand)
Thai Boat Noodles use the blood from pig, duck or goose to darken the colour of the soup. The noodle soup gets it luscious, thick and dark broth from the blood. It is served with noodles loaded with veggies, seafood and meat.
This tasty looking Portugal recipe is cooked with rabbit or chicken meat along with their blood. Using the blood along with the meat is a part of many cultures. Vinegar is also mixed to add savouriness to the curry. It is customarily served with steamed rice.
Dinuguan is a casserole dish made with pork and its blood. It uses garlic, pepper, capsicum, vinegar for flavouring the dish and the blood is well-cooked so the end result is thick and meaty. This one is also typically served with steamed rice.
10/10Pig Blood Sundae (United States)
When it comes to crazy food experiments, the United States is also not far behind. This dish makes blood pancakes look like losers. To improve the texture of the ice-cream and give it a thicker, custard type consistency, pig blood is used in the place of eggs.
5 Unexpected Blood Dishes You’ll Actually Want to Try
It’s one thing to taste the detestable iron of blood when you accidentally bite your tongue, but it sure is another to deliberately infuse the metallic taste into food to create a delicacy. Many cuisines utilize blood, a rather bizarre ingredient, to cook dishes dear to the culture. Here are five blood dishes whose unforgettable flavors will make eating blood seem not so crazy after all.
1. Soondae (South Korea)
Photo courtesy of Flickr user Sharon R
Having animal blood incorporated into food is nothing unusual if you are of Asian descent. South Korea, like other Asian countries, enjoys blood in various shapes and forms, with soondae being its most popular blood dish. Unfortunately, this “sundae” doesn’t involve any frozen treats. Instead, it is served with glass noodles and glutinous rice mixed with pig blood, all stuffed into pig intestines. I’ll admit, the written explanation doesn’t nearly do its taste justice, so you may just have to give it a try to see what all the hype is about.
2. Blodplättar (Sweden and Finland)
Photo courtesy of Flickr user Chris Heathcote
The name of this dish sounds intense, but it just means blood pancakes. This dish seems quite ordinary until the recipe calls for a gallon of cow blood instead of milk. The fact that some prefer to have their pancakes with blood instead of maple syrup and bacon must be proof that the blood pancakes are worth a try.
3. Drisheen (Ireland)
Photo courtesy of Andy2boyz
There are puddings that taste like vanilla and then there are puddings that taste like iron and actually mean blood sausage. Drisheen is black pudding, or blood sausage, a common breakfast item in Ireland. Don’t be alarmed when you’re served baked sheep blood instead of a sweet dessert.
4. Sunjiguk (South Korea)
Photo courtesy of Flickr user James
Blood has found its way into the world of hangover cuisine in South Korea. Sunjiguk is a type of haejangguk, which means hangover soup, that uses coagulated pig blood as its main ingredient. The pudding-like texture of blood cubes can scare away some, but their unique taste can surely make them come back.
5. Morcilla (Spain)
Photo courtesy of Flickr user Allan Reyes
Blood sausages are rather common in the culinary world, and morcillas are Spain’s delicious take on them. Made with onion, garlic, rice, paprika, and other spices, the blood sausages are fried in olive oil and eaten with bread. If you’re a fan of Spanish tapas, morcilla fritas will be worth a try.
The use of animal blood comes from the idea of putting each and every part of the animal to good use, and many cuisines have perfected their blood dishes over the years. Many of these dishes have a whole new taste you do not want to miss out on — far from the metallic, iron flavor one might expect. Bizarre, indeed, but delicious, nonetheless.
6 Foods Made With Real Blood So You Can Eat Like a ‘Twilight’ Vampire
Oh my, all this talk about Twilight Saga and Breaking Dawn and vampires has me craving something unusual: BLOOD. Bwa bwa bwa! Okay, not really. But did you know you can actually cook with blood? Eating blood: It’s not just for vampires! It’s been a culinary mainstay all over the world for as long as there have been humans. Or as you’d say it in Twilight-speak: Eating blood has been a “thing” for, like, forever.
So check out these blood specialities — including a few recipes. Just in case … you know. Good luck actually locating fresh blood. From a quick search, it looks like the sale of pig’s blood and/or duck’s blood isn’t necessarily banned everywhere in the U.S., but it’s not exactly easy to find without a farmer friend or a willing butcher. I hear you can find it at Asian markets.
Polish Czarnina (duck blood) soup is made with spices, dried fruits, vinegar, and more or less the whole duck including its blood. It’s bill-to-flipper eating! Here’s a Czarnina recipe in case you’re curious.
Blodplattar are blood pancakes made in Nordic countries like Sweden and Finland. They’re savory but made with molasses, and you eat them with lingonberry jam, of course. I’m surprised they’re not served during the pre-holiday shopping season at IKEA! Here’s a recipe for blodplattar.
Pig’s Blood Sundae is on the menu at Washington, D.C., restaurant The Pig. Apparently it uses a chocolate ice cream made with blood instead of egg yolks. I hear it mostly tastes of chocolate …
Your placenta is another way to eat some blood. We’ve written about placenta eating a few times already here on The Stir. It’s a fave.
Pig’s blood cake is a Taiwanese specialty that — contrary to rumor — is legal throughout the U.S. Here’s how it’s made according to Serious Eats: “sticky rice gets drenched in pig’s blood, steamed, bathed in a pork soy broth (which is subtly sweet), rolled around in peanut flour, and topped with cilantro.”
Blood sausage, also known as black pudding, is a sausage made with blood and any number of other ingredients like meat or cornmeal. (Not to be confused with haggis, which is Scottish sausage made with lamb heart, liver, and lungs.) If you cook the blood long enough, it will coagulate when it cools. Blood sausage is made all over the world. In Spain it’s called morcilla, in France it’s boudin nor, and China it’s xue doufou. Here’s an English black pudding recipe straight from merry olde England.
Black Pudding via Good Food Channel
1 litre blood of wild boar oxtail
300 g fat wild boar, cubed
1.5 large onions, diced
300 g oatmeal, soaked
1 tbsp paprika
1 tbsp butter
1. Heat the butter in a pan and cook the onions until soft but not browned.
2. Mix the onions with the cubed fat and oatmeal. Mix well and season with salt, pepper, and paprika.
3. Add the blood and mix well with your hands to ensure a sloppy consistency. Leave to cool.
4. Pipe the mixture into the ox casings. At regular intervals tie the bag off to make individual sausage-shaped black puddings. Prick each pudding to ensure it doesn’t split whilst being cooked.
5. Heat a large pan of water to 80C and add the black puddings. Cook for about 10 minutes; it is vital that you continually move them around while cooking.
6. Remove from the pan and leave to cool.