Blood sausage

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A topic known well beyond its field, found in many languages.

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What Wikipedia says

A blood sausage is a sausage filled with blood 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.

Excerpt from the Wikipedia article “Blood sausage”, under the CC BY-SA 4.0 license. Read the article on Wikipedia

Image: PincasPhoto, CC BY 2.0, via Wikimedia Commons.