Blood pudding
Blood pudding is a meat dish made from baked pork blood . It is defined as a blood sausage product with a grain content.
The court complies with the principle of using all slaughter products. For the preparation, fresh blood is mixed with ingredients and placed in a casserole / cake pan. Then the mass is poached in the oven in a water bath . After turning the pudding, it is napped with butter .
For the Russian - Baltic variant, you mix the blood with butter , flour , cream , egg yolks and egg whites . Typical spices are salt , nutmeg and marjoram . The Swedish variant typically contains rye flour , syrup, and bacon . Typical spices are salt , pepper , marjoram and lemon peel , cinnamon , allspice or clove .
A variant of the dish known as Bluttommerl ( Styria ), Blutnigl ( Burgenland ) or Blutsterz is prepared as a traditional slaughter day dish in the Austrian federal states . What blood could not be processed into blood sausage had to be consumed immediately because of the short shelf life. For the dish, a flour dough is prepared from blood, milk, flour, egg, onions and spices (garlic, nutmeg, marjoram, thyme , salt, pepper) and baked in the oven.
See also
literature
- Richard Hering (Hrsg.): Herings Lexicon of the kitchen. Recognized reference work for the modern and classic kitchen. 23rd, expanded edition. Pfanneberg-Verlag, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .
Web links
Individual evidence
- ↑ cf. Annemarie Sahloul: Der Tanz der Sau , (autobiographical report on a peasant slaughter day and blood processing in Wortberg in Burgenland ) In: Burgenländische Gemeinschaft 5/6 No. 371, 2001
- ↑ Blutwurst (Blunzn) (PDF) ( Memento of the original dated December 26, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. , BMLFUW (Austrian Federal Ministry for Agriculture, Forestry, Environment and Water Management)
