Re: Akiba - blood pudding and blood sausage!

[Guest guest]

There is a version that looks like sausage here too (it's customary in the south of Sweden, and is known as "blood sausage"). They are quite similar (apart from the shape and size, the blood pudding is shaped sort of like a loaf of bread), but the blood sausage tend to have raisins in it (raisins, prunes and apples are common ingredients in many dishes customary to this part of Sweden – I'm not too much of a fan of that, though...). I think I could eat blood sausage too, in theory, so to speak, and granted it's a version without the raisins, since it is pretty much the same thing. But the shock of finding/tasting raisins in it the first time I had it down here have sort of put me off blood sausage. It was my first year here, I asked for blood pudding in a store, and someone said "That can be hard to come by in this part of the country, but have the blood sausage instead, it's the same thing apart from the shape." But somehow forgot to mention the raisins. When I told him later: "Blood sausage is SO not the same thing as blood pudding. I mean, the raisins! What on earth possessed someone to put them in!" He looked confused and said: "But...it's raisins in blood pudding too!"... And I suppose, if someone from this part of the country would make blood pudding, there would be raisins in it too... But I have yet to come across a blood pudding with raisins, so I think it's not actually made here, they make blood sausage only. I would think that the main ingredients in blood puddings and blood sausages are pretty much the same, all over the world, and regardless of shape. But seasoning and additional ingredients like rice or raisins, may differ. love/Reb

> > > Um...yum? I have never had blood pudding, I used to love blood sausage in> Spain, they made a sandwich (sandwiches in Spain are called "bocadillos"> (little mouthfulls) and are made on what here in the US is called a "hoagie"> roll, they do not use sliced bread loaves like here in the US), anyway, they> made a "bocadillo" called a "Blanco y Negro (black and white) which was a> blood sausage and a white sausage (like what they refer to as a "breakfast> sausage" here in the US), the were AWESOME! >   > ~*~Hugs~*~

> ~*~Akiba~*~

> Pragmatic Visionary

> http://www.affiliates-natural-salt-lamps.com/pages/156.php

> -- Dinner tonight â€" blood pudding! [1 Attachment]

> > > This is my dinner tonight: Blood pudding with lingonberries and rucola (it> should be cabbage, but I couldn't find any in our nearest store, and didn't> have the time and energy to go to another store, further away. Rucola worked> too). Photo attached. > > > doesn't like blood pudding, so she is having calf liver (which I in> turn am not too fond of).

> > > Goodies for all, in other words....

> > > love

> /Reb>

[Guest guest]

I can't imagine it with raisins, even though I make a mincemeat with raisins...

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Dinner tonight â€" blood pudding! [1 Attachment] > > > This is my dinner tonight: Blood pudding with lingonberries and rucola (it> should be cabbage, but I couldn't find any in our nearest store, and didn't> have the time and energy to go to another store, further away. Rucola worked> too). Photo attached. > > > doesn't like blood pudding, so she is having calf liver (which I in> turn am not too fond of). > > > Goodies for all, in other words.... > > > love > /Reb>