Have you tried any of these foods? I’m not sure if reading this will make you more or less likely to have a go!
Roasted Bone Marrow
Bone Marrow produces most of our blood cells and haematologists care for many patients with bone marrow disorders such as myeloma – a cancer of the bone marrow. But eating it has never appealed to me. Our daughter-in-law feels differently though. She is South African and often tells us that bone marrow is wonderful. If we are having a roast meal she will often take the bone and suck it dry.
Dracula Blood Sweets
I am quite fond of liquorice so decided to try these: But I’m not used to salted liquorice. They pack quite a punch with a sweet almost cough lozenge like exterior then a very salty liquorice powder filling. Definitely an acquired taste. I thought I hated them, but then found myself trying another .. and another. They have a website which shows they make multiple flavours. I’m not sure if you can get them world-wide.
After we wrote about ‘black pudding’, I discovered that it is just one type of blood sausage. Germany has Blutwurst, France has ‘Boudin Noir” and Italy has “Sanguinaccio”. It does not seem so popular outside Europe however and can be hard to get hold of in the US.
The sausage comprises blood and a carbohydrate filler, such as oatmeal, rye or barley, and may also contain suet or onion. Often the mixture is stuffed into the stomach or intestine of an animal (making it similar to the Scottish Haggis). I found it quite off-putting watching a video on how to make it which started with a jug of liquid blood from the slaughter-house and then talked about removing clots and tissue.