The very definition of nose-to-tail butchery, blood sausage is typically first made when a pig is slaughtered, given the ...

Sundae, a steamed Korean blood sausage filled with meat, rice, and vegetables, is one of Korea’s most popular street foods. While the traditional version features a pig intestine casing filled ...

Blood sausage (kaszanka, kiszka, krupniok - depending on the region); It is a mixture of pork blood, pig offal and groats (buckwheat or barley). It is flavoured with onion, black pepper or marjoram ...

Pork is the most common meat used and it ... Black pudding: This soft, sliceable blood-sausage can be divisive, but its sweet and mild flavour is a good addition to other meats, as in Nigella's ...