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Reference.org
Blood sausage
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<p>A blood sausage is a <a href="/facts/Sausage/Ls1TRwlH">sausage</a> filled with <a href="/facts/Blood_as_food/fChwMQMe">blood</a> that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. </p><p>In <a href="/facts/Europe/DTAtrKfh">Europe</a> and <a href="/facts/The_Americas/hEuUTL4K">the Americas</a>, typical fillers include meat, fat, <a href="/facts/Suet/eRNkW013">suet</a>, bread, <a href="/facts/Cornmeal/gQYmKtf9">cornmeal</a>, onion, <a href="/facts/Chestnuts/pjwAmCsR">chestnuts</a>, <a href="/facts/Barley/GH7X2qtG">barley</a>, <a href="/facts/Oatmeal/SetojSYJ">oatmeal</a>, and <a href="/facts/Buckwheat/vhNC6Ddr">buckwheat</a>. On the <a href="/facts/Iberian_Peninsula/ztFXI8zt">Iberian Peninsula</a> and in <a href="/facts/Latin_America/Qmx9Jx2a">Latin America</a> and <a href="/facts/Asia/4IToYrrQ">Asia</a>, fillers are often made with <a href="/facts/Rice/wvL1hBCz">rice</a>. Sweet variants with <a href="/facts/Sugar/jb5KXRHT">sugar</a>, <a href="/facts/Honey/jnRSlNEF">honey</a>, <a href="/facts/Orange_peel/6gIXdcMF">orange peel</a>, and <a href="/facts/Spice/mIMfxvm7">spices</a> are also regional specialties. </p><p>In many languages, a general term such as <i>blood sausage</i> (American English) is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as <i><a href="/facts/Black_pudding/RrmQ8sBV">black pudding</a></i> in English. Other varieties of blood sausage include <i>boudin rouge</i> (Creole and Cajun), <i>rellena</i> or <i><a href="/facts/Moronga/7kC5ubFQ">moronga</a></i> (<a href="/facts/Mexico/IT5bwhdh">Mexico</a>), and <i>sanganel</i> (<a href="/facts/Friuli/QIEb31Vs">Friuli</a>). </p>