Zurrete is the Italian sheep's blood pudding. which is considered the most ancient dishes in the world, is still made in Barbargia for festivals or for the sheep shearing at the end of the Spring. Sheep's blood flavoured with herbs and flavoured with grated cheese and mixed with entrails is poured into a sheep's stomach as if it was a container. The stomach is then sewn with a needle and thread and is cooked in boiled water or roasted over an open fire until it becomes semi-solid. This dish, known as "zurrette" is not far from corresponding traditional " Su tataliuhaggis" from the Scottish "highlands".

Zurrette: typical shepherd's dish, proposed even in some farm houses.. The lamb's stomach (washed with care in water and vinegar then turned over) half filled with the animal blood, lard cubes, pieces of bread and of fresh cheese, chopped onion, salt and pepper powder. This is a particular tasty dish, it can be eaten warm or cold. This is a traditional Spring recipe from Sardinia, similar to Scottish haggis.
It is made with the blood of a freshly-butchered lamb, cooked and combined with lardo, bread and cheese, then used to stuff the lamb's stomach. It is then boiled for almost two hours and served hot, cut into slices.

Zurrette is pronounced "zuhr-ret-teh"

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