Blood Sausage

A blood sausage is a sausage filled with blood, typically from pigs, sheep, lamb, cows, chickens or geese, that is cooked or dried and mixed with a filler until it solidifies when cooled. Fillers vary by region: Europe and the Americas commonly use meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal or buckwheat, while the Iberian Peninsula, Latin America and Asia more often use rice, and some regions make sweet versions with sugar, honey, orange peel and spices. Names differ by culture and tradition, including black pudding in English usage, boudin rouge in Creole and Cajun cooking, moronga in Mexico and sanganel in Friuli, and in many languages a single general term covers every sausage made from blood whether or not it also includes non-animal fillers such as bread, cereal or nuts.