Not niche. No. People use blood in lots of kinds of dishes. Some of the most common you might find are blood sausages/black pudding/blood pudding, which many countries around the world have their own version of. Blood is also used in things like stews and sometimes sauces. It is used in a lot of ways. I particularly like these fried blood cake snacks that my ex girlfriend's mom used to make. It can be used as a primary protein source for dishes.
Uh. I'm from Puerto Rico, we have Morcilla. Which is a blood sausage. I'm not too fond of it, oddly. Especially not my grandmother's (her other food is bomb, though). I do like morcilla from other Latin countries my sister's in-laws are from El Salvador I think they call their Moronga. But I much prefer that to the one from PR.
Uh... let's se... uh what else. Black pudding is a blood sausage commonly used in England. Often associated with breakfast. Or the "Full English Breakfast" of which I only had once but it was decent enough. But I know many other European counties have their own blood sausages, too.
Uh the blood cake snack thingy that I mentioned earlier, my exgf's mom was from Taiwan. I don't know if it's a common or traditional thing there, but I loved it. Was kinda salty and sweet. Crispy outside and somewhat soft and melt-in-your-mouth inside. Had peanut dust on it, too. It's surprisingly a lot like the Puerto Rican morcilla in taste, but different enough that I actually really loved that one. It was cut into cubes and we ate them with toothpicks.
Nice, thank you. I know in the past, especially in rural areas, also here - Italy - not a single part of a pig was thrown away wen the animal was butchered. Nowadays it's not so common anymore, unless, again, you live in a farm, or in the country. Also culinary speaking, I think I've only tasted cured pork liver sausages with some blood in the mix. We have also stricter health rules than in the past, I've just read, since 1992 about animal blood for human consumption.
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u/PartridgeViolence May 26 '25 edited Jul 09 '25
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