Blood sausage

For more than one millennium, this dish, which is considered traditional for nomadic peoples, many continue to cook according to an old recipe. Blood sausage is appreciated for its consistently good taste, high quality and tangible health benefits.

Like other types of sausages, blood sausage is usually made from minced pork and ground veal, but one of its main components is bovine blood, which largely distinguishes this meat dish from the rest. According to the preparation recipe, fresh blood is added to the minced meat, which is previously cleared of clots. The calorie content of blood sausage is quite high and amounts to 379 kcal per hundred grams of product.

Regarding the composition of blood sausage, as well as the method of its preparation, we can say that for each people it is different. By the way, in some countries its recipe may change depending on the specific area where it is produced. For example, in Spain, blood sausage is called morcilla. The most famous is the Burgos morcilla, and it is prepared from pork, blood and rice, and fat and a large amount of onions are necessarily added.

Among Belgians, blood sausage is so popular that it is in this country that a world record was recorded for cooking the longest sausage, the length of which is more than 4 meters.

The Eastern Slavs will also not give up blood - there it is one of the most desirable meals. It is prepared from a mixture of buckwheat porridge, fresh blood and crushed lard, putting all this mixture in the guts (skull), which is essentially a natural shell.

The benefits of blood sausage

There is no doubt that blood sausage has not only excellent taste, but also considerable useful properties. And this fact, by the way, can make the main argument for people who are still afraid to try this rather specific product due to the presence of blood in it.

Meanwhile, the benefits of blood sausage are contained in its chemical composition: it contains many vitamins of group B, PP and D, as well as a mass of minerals, for example, such as manganese, zinc, potassium, magnesium, calcium, phosphorus, sodium. There is a sufficient amount of full-fledged protein and important amino acids in the bloodstream: histidine, lysine, tryptophan and valine.

But all these qualities fade into the background when it comes to such a trace element as iron, which is perfectly absorbed by the human body, thanks to its divalent form. The benefit of blood sausage is that this meat product can become a quite worthy alternative to a considerable number of medicines for the treatment of iron deficiency anemia. In addition, the use of this sausage contributes to the restoration of the body after undergoing chemotherapy.