blood sausage

The researchers suspect that blood was collected in the cauldrons during slaughtering to make blood sausages -- a practice similar to contemporary culinary customs in Mongolia.

Smoked pork and blood sausage honour the Rukai's hunting culture on her menu.

This is a stew popular in Madrid which includes blood sausage and some very unfortunate looking and smelling tripe.

“And before, nobody even cared for blood sausage!”

She seasons a soft, savory blood sausage with onions and spices, surrounds it with potato purée and finishes it with a creamy au poivre sauce.