Tag Archives: breakfast

Breakfasting with Blood Sausage

The first time I ever tasted blood sausage, or as it is better known in Britain, ‘blood pudding’, or ‘black pudding’, was in Scotland. We were eating a quick breakfast in a small out of the way restaurant. Instead of the usual ‘English Breakfast’ on the menu, we spied a ‘Scottish Breakfast’ and thought it would be exactly the same. We were not very mistaken, since per the usual ‘English Breakfast’ our huge plates contained mushrooms, tomatoes, sausages, bacon, eggs, potatoes and toast. Only baked beans were missing (these being an English staple), but instead, we spied two very dark round pieces of something looking like a large sausage.

Tasting Scottish Blood Sausage for the first time!

Curious, we asked the waitress what it was, and she explained that ‘blood sausage’ was an integral part of Scottish breakfast. In fact, we were later to realize that blood sausage could be found in many other countries such as Belgium, France, Denmark and even in certain places on the African and Asian continent. Each country has its own variation of the blood sausage or blood pudding HOWEVER it did originally originate within the Western Isles of Scotland. It has also been granted the status of Protected Geographical Indicator of Origin, so no wonder the Scots make a claim to it!

Although the mixture for blood sausage varies with the country and locality, the blood sausage commonly found in Scotland, Ireland and the UK is, as the name clearly states, made out predominantly of pork blood and oatmeal. It can be eaten cold, as it is cooked in production, grilled, fried or boiled in its skin. 

Image Source: GrantsofSpeyside

Another variant of the blood sausage/black pudding, is the similar ‘white pudding’, which originated in Scotland as well. While white pudding is very similar to black pudding and contains almost the same mixture, it contains no blood whatsoever. Modern recipes for white pudding consist of fat, breadcrumbs, oatmeal and in some cases pork liver, filled into a natural sausage casing. Both black and white pudding were a traditional way of making use of offal following the annual slaughter of livestock and were likely introduced as a recipe in Roman times, predating even the medieval period.

Black and White pudding. Image Source: Chowhound

I tasted both black/blood and white pudding on different occasions, and I must say that personally I much prefer the original blood variant.

Some people profess that blood sausage can be of detriment to one’s health, however like meat, it is a great source of protein, calcium and magnesium, as well as iron and zinc, so if you’re following a low-carb, high-fat diet (such as the ketogenic diet), blood sausage is perfect for you. It is also very salty, so optimal for people who suffer from low-blood pressure. On the other hand if you have high-blood pressure, you might wish to leave off having a second helping.

Other varieties of blood sausage include blodpølse ( Norway and Denmark),  tongenworst (with added pigs tongues) (Netherlands), mazzit (Malta), and  krovianka (Russia ). Strange to say, but I admit that I have never tried the Maltese mazzit, even though I was born and bred in Malta. Each time I’m in the UK however, I make sure to sample some of my favorite blood sausage.

Maltese Mazzit. Image Source: Leahogg

German Sausages and Sauerkraut!

German cuisine, like any other European cuisine, is very tasty and has evolved though hundreds of years of social upheaval, political turmoil and economic/trading fluctuations. It varies from region to region, yet on the other hand, shares a number of famous recipes with a number of neighboring countries, such as Austria and the Netherlands.

The first time I journeyed to Germany, I was sorry not to have time to sample any local food, since I was there to attend a three-day heavy metal festival (Wacken Open-air Festival) and to be honest I was more worried about pitching my tent and not getting all my stuff wet in the mud, rather than actually exploring the country.

Fortunately for me, these last few years I had the opportunity to visit Germany twice, both for leisure purposes, and I finally had the time and inclination to sample some of its most notorious food.

I was staying at a self-catering apartment during both of my visits to Germany, so also had the opportunity to cook while I was there. My visit to a German supermarket was a revelation – sausages, sausages, and more sausages! So many brands, sizes, colors and varieties! I was seriously impressed!

So many varieties!

There are too many German sausages to mention them all – the most well-known is perhaps the Bratwurst, which is a sausage made from minced pork and beef, usually grilled and served with sweet mustard in a breadroll. My boyfriend went crazy for itand bought three while we were roaming around a German Christmas market, even though it was still 9am!

Pigging Out!

The Frankfurter (bockwurst) is another well-known German sausage. As the name suggests, it originated in Frankfurt and is made with veal and pork flavored with pepper and paprika. One must also not fail to mention the really tasty Nürnberger Rostbratwurst, which is usually flavored with marjoram and served with sauerkraut and horseradish. As is the Knackwurst, which is made from beef and flavored with garlic.

By the way, yes ‘wurst‘ means ‘sausage’ in German. In case you hadn’t noticed!

Another staple of German cuisine, is the much-vaunted Sauerkraut.

I’m going to write it up-front – I DO NOT LIKE SAUERKRAUT. I tasted it twice while I was in Germany, and after that I promised myself, I’d never eat it again. Be it as it may, that is my personal opinion, and most people seem to really like it, so perhaps I’m a minority in this case.

The Sauerkraut is in the middle!

Although sauerkraut is synonym to Germany and has been a staple in the German diet since the 1600s, it was in fact ‘invented’ by the Chinese, who first had the idea to ferment cabbages in their own juices, which is the basic idea behind this dish. Its popularity as a side dish (most restaurants in Germany insert sauerkraut instead of the usual salad as a side-plate) not to mention its many health properties make it a ‘superfood’. It is not only a low-calorie and low-fat food, but also chock-full with vitamins.

Sauerkraut has a long shelf-life and a distinct sour flavor. No wonder really – since as previously mentioned it consists of fermented cabbage. There are many many varieties of sauerkraut. Some pickle carrots together with the shredded cabbage, others include apples or cranberries for additional flavor, or else beets for color. Some serve it hot and some serve it cold. There are those who add seeds or berries, others use it in soups or even pie fillings.

If you’re interested in trying to cook it, here‘s one of the many good recipes I found online while researching this article.

The Streets of Ghent and Antwerp

Waking up in Ghent is truly an experience. My room at the B&B I was staying in, was only a couple of floors up, however the night before, I had purposefully left the curtains of the two large windows open, so as to be able to see the sun rising over the medieval cobbled streets. Needless be said, I took the opportunity to take a couple of photos before going back to bed too.

The romantic streets were silent and deserted so early in the morning. As I watched the alley across our room, an early-bird (possibly a baker judging from his overalls) locked his house behind him, got on his bike and pedaled off to work. Cars, of course, are not permitted within the small historic streets of Ghent. Only bikes. And boats of course. Did I mention the fact that Ghent is full of canals? Like Bruges, some actually call it the Venice of Northern Europe!

After another short nap, I heard the landlady tapping at my bedroom door, signalling that she had left the breakfast tray outside. As I opened the door, the scent of newly-baked bread almost made me swoon (she later told me that she went expressly for it at the baker’s at around 5.30am each day – blessed lady!). There were pots of jam, some delicatessen items, hot milk, eggs (we could prepare them on our small stove in the kitchenette as we preferred), etc… I must say it was one of the best breakfasts I ever ate. Obviously compounded by the peaceful medieval view from the breakfast table! While eating breakfast, I planned my day, which I was going to spend in Antwerp.

Antwerp, a Flemish medieval city in Belgium, is actually a port city, and its port is one of the largest in the world, ranking second in Europe. Its origins date back even before the 14th century. It has a large number of historical landmarks, not to mention cultural ones, since the artworks created by its famous 17th century school of painting (not to mention other arts such as weaving), were sought after throughout the world. Unfortunately, I was fully aware that I would be unable to visit as many of the places I was interested in, since I only had one day to spend in Antwerp, however I fully intended to try my very best.

After having taken the train from Ghent to Antwerp, while leaving the train station, I was immediately enchanted by the beautiful flowering streets of this sweet city. Colorful flowers and plants flourishing in the warm spring sun, decorated every corner, as people from every imaginable country, ethnicity and nationality thronged the pavements. Shops sporting popular brands abounded, however to be honest I was more drawn to the tall medieval gothic-style buildings which majestically reared their sculptured facades right next to them! It seemed like there was so much to see! Everywhere I looked, the past sat right next to the present, and the mad cacophony of everyday life vied with the dreamy awe galloping through my senses.


Suddenly, incredibly, I heard a burst of classical music. It was a grand piano! Yes, right there in the middle of the street! A street-artist had somehow transported his enormous polished piano amidst all the flowers, gothic palaces and grand stores, and was playing a sonata as though his heart would break. Tourists, locals, and passers-by thronged around him clicking away madly at their cameras and mobile phones. Talk about live street-art!

After the quite deserted streets of Ghent in the early morning, the bustling streets of Antwerp served as a real contrast. The multitude of shops, cafes, eateries, and museums to see in this city were overwhelming, yet there was also a strange atmosphere of calm – inviting you to just ‘browse and chill’… and boy did I love that!

To be honest, I do not know which I loved most – the street-life of Ghent or Antwerp. Both are uniquely beautiful and enriching in different ways.