Sausages
Black Pudding
Sângerete
Romania
Romanian blood sausage of pig's blood mixed with fat, meat, breadcrumbs and spices, boiled or fried and eaten at the winter slaughter.
Original eatfuls sticker artwork
What it is
A closer look at Black Pudding.
Romanian blood sausage of pig's blood mixed with fat, meat, breadcrumbs and spices, boiled or fried and eaten at the winter slaughter.
What to look for
Know it when you find it.
Dark, crumbly and iron-rich; served hot with mămăligă and mujdei, or cold with mustard. A Christmas table staple.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Black Pudding.
Romania
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Northern Portugal, Portugal
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Amsterdam, Netherlands
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Normandy, France
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France
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Galicia, Spain
Galician Androlla Sausage
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A traditional Galician semi-dry sausage made from pork spare ribs, skins, garlic, oregano, and pimenton, smoked and dried, then cooked before eating.
Appenzell, Switzerland
Appenzeller Siedwurst
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Latvia
Blood Sausage
Asinsdesa
Sausage made with pig blood, barley groats, speck and onions, a traditional Christmas and winter food.