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Black pudding (aka blood sausage)

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  • Black pudding (aka blood sausage)

    Hi. I've been eating black pudding a coupe of times recently - made with gluten free oats and very small amount of them. I was wondering about the nutritional value of this - minerals, vitamins etc. Does anyone have any ideas???

    The most recent one was an Orkney black pudding - delicious, but different. More dense. Presumably lower oats? If any...

  • #2
    hi there, oats have quite a bit of phytic acid, which will bind to minerals that would be in the blood pudding. it's tough to decrease the phytate in oats, too. so that's a bummer. some of the proteins can upset people with celiac, but i don't believe that matters much for the rest of us.

    i have no clue what the nutritional value of any specific brand is.

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    • #3
      If one could find an oat free version, it would be the closest thing to "going Massai" that we could do (we being urban folk not butchering our own cattle).

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      • #4
        I don't know if you can find it in your neck of the woods, but in Spain as well as in Venezuela (and I'm sure other latin american countries as well) they make blood saussage with onions instead of rice or oats, as far as I can tell it's 100% paleo because it's all blood, pork, onions, spices and the casing.

        I'm trying to find nutritional information on it, I'm guessing that they pack quite a bit of calories, but they are delicious! just had some for lunch today

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        • #5
          Jaczor - is that morcilla? I've never had it - but now I'm tempted!

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          • #6
            Yes it is! the most popular kind in Spain is "Morcilla de Burgos", which is made with rice and it tastes awesome, but the ones made with onions are just as good, the biggest difference is the texture. My butcher just got some made with onions that also have pine nuts in them, unbelievably good.

            Ill take pics when I cook some later this week.

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            • #7
              Originally posted by jaczor View Post
              Yes it is! the most popular kind in Spain is "Morcilla de Burgos", which is made with rice and it tastes awesome, but the ones made with onions are just as good, the biggest difference is the texture. My butcher just got some made with onions that also have pine nuts in them, unbelievably good.

              Ill take pics when I cook some later this week.
              Want!!!!

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              • #8
                Oh hey.... look what I can buy on my lunchbreak today: Brindisa Morcilla I Brindisa Spanish Foods

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                • #9
                  Originally posted by upupandaway View Post
                  Oh hey.... look what I can buy on my lunchbreak today: Brindisa Morcilla I Brindisa Spanish Foods
                  Thanks for the link! Shall be ordering some..

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                  • #10
                    Originally posted by upupandaway View Post
                    Oh hey.... look what I can buy on my lunchbreak today: Brindisa Morcilla I Brindisa Spanish Foods
                    I just sent them an email to see if they will ship across the pond.

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                    • #11
                      I used to get Portuguese blood sausage about 30 years ago. It was just like that. Fantastic. My daughter ate it as one of her first solid foods. Gaspar's used to make it. It isn't on their website currently, but it seems they do sell morcela seasonally.

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                      • #12
                        Originally posted by upupandaway View Post
                        Oh hey.... look what I can buy on my lunchbreak today: Brindisa Morcilla I Brindisa Spanish Foods
                        They emailed me back and said they don't ship to the US but were kind enough to give me a name of someone else who makes this.
                        Search the La Tienda Site

                        They have several versions of it with rice and with onions.

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                        • #13
                          Aldi here has just started stocking black pudding. No grains or fillers. Blood & liver are the main ingredients
                          Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

                          Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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