Black Pudding - The Americas

The Americas

As German Americans are one of the largest ancestral groups in the United States, foods like blood sausage (sometimes still called Blutwurst) are still eaten, although often by older generations. Among other English-speaking North Americans, the consumption of British-style black pudding and similar dishes is largely confined to recent immigrants from Great Britain, Ireland, Australia, and so forth. This Old World tradition also continues with French Canadians and Cajuns (Acadians). Blood sausages are very difficult to find in American supermarkets, and are often made at home, especially by the older generations. In Wisconsin, Brussels and Sturgeon Bay are all home to local grocers who produce blood sausage, due to their large Belgian American populations. Supermarkets throughout Maine also carry locally produced blood pudding due to the state's large French Canadian population. In southeastern Michigan, Polish-style Kaszanka can be found in supermarkets throughout the year and is very popular.

An Italian-American version of black pudding in the San Francisco Bay area is called biroldo and has pine nuts, raisins, spices, pig snouts and is made using either pig’s or cow's blood.

Cajun boudin is a fresh sausage made with green onions, pork, pork liver(making it somewhat gritty/grainy), and rice.Pig's blood was sometimes added to produce boudin rouge, but this tradition became increasingly rare after the mid-twentieth century due to the decline of the boucherie (traditional communal butchering) and government health regulations. As a result, Cajun boudin is now usually made without blood.

In many areas of Latin America, morcilla is served. Morcilla is sometimes made with a filler of rice and/or onions, and seasoned with paprika and other spices. In Puerto Rico, it is served fried and mostly consumed during the holidays. In some countries of South America, morcilla is a traditional component of the asado, a regional mixed grill or barbecue meal. In Venezuela, morcilla is often served with parrilla (barbecue). Morcilla is also eaten inside a sandwich called "morcipán," especially in Argentina and other Río de la Plata countries. In Uruguay, a sweet version including raisins and pine nuts is popular, some vendors even add chocolate, caramelized orange peels, peanuts, and other dried fruits. Uruguayans usually are fond of sweet or salty morcilla, and most restaurants and supermarkets carry both versions. In Chile, it is called prieta. In Ecuador it is also called morcilla. In Panama and Colombia, it is called morcilla, rellena or tubería negra, and is usually filled with rice. In Brazil, as in Portugal, morcela and chouriço de sangue are eaten. In Nicaragua and Mexico, it is called "moronga".

In Guyana, the main ingredient in black pudding is cooked rice seasoned with herbs, such as thyme and basil. The rice is mixed with cow's blood, stuffed into cow's or pig's intestine, and boiled until firm. It is served as an appetizer or snack, often with any type of hot sauce, mild to hot, depending on preference and regional area.

In Suriname, black pudding is known by the Dutch name bloedworst, and white pudding by the also Dutch name vleesworst.

The Caribbean

In Antigua, rice pudding is a local delicacy and it is prepared the same way as black pudding. In the French Antilles boudin antillais is very popular, this being the French boudin noir with local Caribbean chili and other spices.

In Trinidad & Tobago, a version of black pudding heavily seasoned with local peppers is prepared from pig's blood. It is sold by local producers as a popular accompaniment to rolls of crusty hops bread.

In Barbados, black pudding is made with sweet potato(batata), pig's blood and onions, seasoned with peppers and other herbs and stuffed in pig intestines. It is normally served with souse which is pickled pig's feet, pig's ears and other trimmings. The cooked meat is cut into bite-sized pieces and soaked in a brine made of water, lime juice, cucumbers, hot pepper, and specially prepared seasonings. Black pudding and souse is a Bajan delicacy usually prepared on weekends and special occasions.

Other varieties of blood sausage include boudin rouge (Creole and Cajun), rellena or moronga (Mexico) and sanganel (Friuli).