I love blood sausage (sweet type), similar to black pudding. Not the morcilla in spain/portugal, which is a savory type (I do like that, but off topic here).

I also LOVE the sweet smell of veal when I repackage veal cuts, and secondary beef. I dont like the smell of pork blood.

So I wonder why blood sausage is made from pork blood and there is no veal and beef counterpart? Or is there a product in other cultures that take advantage of the yumminess of veal blood or ox?

On Tuesday, December 10, 2013 6:53:51 AM UTC+10, Michael Nielsen wrote:
> I love blood sausage (sweet type), similar to black pudding. Not the morcilla in spain/portugal, which is a savory type (I do like that, but off topic here).
>
> I also LOVE the sweet smell of veal when I repackage veal cuts, and secondary beef. I dont like the smell of pork blood.
>
> So I wonder why blood sausage is made from pork blood and there is no veal and beef counterpart? Or is there a product in other cultures that take advantage of the yumminess of veal blood or ox?

I don't know of ox blood sausage (there are Asian duck blood sausages, and Central Asian sheep, goat, and yak blood sausages). There is haggis using sheep blood, and Iceland also does sheep blood sausage.

But sausage isn't the only way to have blood. Korean blood soup is usually made with ox blood; the blood is coagulated and put into the soup in chunks.. There are various other non-pig blood soups. Also Maasai blood-and-milk, with oxblood mixed with milk, drunk raw.

The preponderance of pig blood sausages in Europe follows from what was raised to be killed for home-consumption. Cattle are tractors and sources of milk, pigs are food.

On 12/9/2013 3:53 PM, Michael Nielsen wrote:
> I love blood sausage (sweet type), similar to black pudding. Not the morcilla in spain/portugal, which is a savory type (I do like that, but off topic here).
>
> I also LOVE the sweet smell of veal when I repackage veal cuts, and secondary beef. I dont like the smell of pork blood.
>
> So I wonder why blood sausage is made from pork blood and there is no veal and beef counterpart? Or is there a product in other cultures that take advantage of the yumminess of veal blood or ox?
>
>
>

higher fat content in pig's blood?