Sanguinaccio – Interesting & Traditional Calabrese Recipe

Sanguinacci0

Traditional Calabrese Recipe

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Sanguinaccio… All over the world there is a version of this. Back in the day when animals were slaughtered they used everything. In this case it is the blood. I remember my mother telling me about Sanguinoccia when I was a kid. Then as I got older I actually had some and guess what…. It’s not bad once you get over the thought. 

Sanguinaccio

There was really nothing morbid about it. This was another way of utilizing all aspects of the animal.

Sanguinaccio

 

Italian Black pudding or Sanguinaccio also in Swedish: blodpudding, Estonian: verivorst, Finnish: mustamakkara, French: boudin noir, Spanish: morcilla and Portuguese: morcela is a type of blood sausage commonly eaten in England, Scotland, France, Slovenia, Italy, Finland, Croatia, Hungary, Poland, Ireland, Sweden, Estonia, Spain, Portugal, Latvia and Lithuania. It is generally made from pork blood and a relatively high proportion of oatmeal.

Black pudding is often grilled, fried, baked or boiled in its skin. It can be eaten cold as it is cooked in production. It was occasionally flavoured with pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions or chitterlings to absorb and be mixed with the blood.

 

Sanguinaccio… Blood Pudding

 

In the United Kingdom, black pudding is considered a delicacy in the Black Country, the West Midlands, Stornoway, the North West, and especially in Lancashire (in towns such as Bury), where it is traditionally boiled and served with malt vinegar out of paper wrapping. The Stornoway black pudding, made on the Western Isles of Scotland, has been granted Protected Geographical Indicator of Origin status.

Black puddings are also served sliced and fried or grilled as part of a traditional full breakfast in much of the UK and Ireland, a tradition that followed British and Irish emigrants around the world. Black pudding is now part of the local cuisine of the Canadian provinces of Nova Scotia and Newfoundland and Labrador.

 

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