Tags: Food.
Blood sausage is a generic name for a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists with different names in various cultures from Asia Europe Africa and the Americas. Pig cattle sheep duck and goat blood can be used depending on different countries.In Europe and the Americas typical fillers include meat fat suet bread cornmeal sweet potato[citation needed] onion chestnuts barley and oatmeal.
