"Biroldo (Italy) Also called sanguinaccio, an Italian blood sausage that usually contains pine nuts, raisins, pig’s snouts or pig’s skin, and either pig’s or cow’s blood.
Black Pudding (United Kingdom & Ireland) A sausage made of pig’s blood and a high proportion of oatmeal, which creates a dense texture. Always part of a traditional “full English breakfast.”
(Trinidad & Tobago) Pig’s or cow’s blood sausage with bread as filler plus chives, hot pepper, herbs, and spices. Often the mixture is cooked before it is stuffed in the casings. Traditionally served with hot sauce.
(Antigua & Barbuda) Sausage made from pig’s or cow’s blood mixed with rice; often confusingly called “rice pudding.”
(Barbados) A sausage of pig’s blood and sweet potatoes, traditionally served with souse (pickled pig’s head).
Blodpalt (Sweden) A potato dumpling enriched with blood (cow’s or pig’s in the south, reindeer’s in the north); boiled and served with grilled pork during the winter months.
Blood Tofu (China) Coagulated chicken’s, duck’s, cow’s, or goose’s blood cut into blocks. Called xu douf in China, it’s also served in Vietnam, Thailand, and other countries close to the Chinese border.
Blutwurst (Germany) Blood sausage made from pork, beef, blood, spices, and herbs; sometimes barley or oatmeal is included as filler.
Boudin Noir (France) A blood sausage containing cream with apples or onions as filler. Generally served with either cooked apples or mashed potatoes.
Chouriço de Sangue (Portugual) Effectively a version of chorizo with blood added.
Confrérie des Chevaliers du Goûte Boudin (France) AKA Brotherhood of the Knights of Blood Sausage. Created in 1963, this organization is based in southern Normandy and aims to identify the best blood sausages in France, preserve the recipes and techniques used to make blood sausage throughout France, and encourage the continued pursuit of the highest quality product.
Coq au vin (France) Chicken, capon, or rooster braised in red wine, bacon, mushrooms, and small white onions, with blood added at the end to thicken the sauce. Same techniques used in making civet, a game stew that usually calls for hare and hare’s blood.
Czarnina (Poland) Soup made of duck’s blood and clear poultry broth with a sweet-and-sour taste that comes from the use of sugar and/or dried fruits with vinegar.
Dinuguan (Philippines) Stew of pig’s stomach, intestines, ears, heart and snout simmered in rich spicy dark gravy of pig’s blood, garlic, chiles, and vinegar. Has earned the nickname of “chocolate meat” based on its creamy dark brown appearance.
Doi Huyet (Vietnam) A herbaceous pig’s blood sausage with ngo om (rice paddy herb), rau ram (Vietnamese coriander leaves), shrimp paste, and coriander leaves.
Drisheen (Ireland) A form of black pudding from county Cork originally made from sheep’s blood, cream, oatmeal or bread crumbs, spices, and the herbaceous plant tansy.
Foire au Boudin (France) The French Black Pudding Fair, usually held in March in the village of Mortagne-au-Perche, to award the coveted International Best Black Pudding Prize.
Kishka (Poland) Slavic word meaning “gut” or “intestine,” which lends its name to a variety of sausages or puddings. The Eastern European kishka is a sausage made with blood and buckwheat or barley, traditionally served at breakfast.
Morcilla (Spain) A sausage of pig’s blood and fat, rice, onions, and salt. Varieties include those made with bread crumbs, pine nuts, and almonds; also varieties vary the proportions of ingredients or flavorings, producing even a morcilla dulce, which is fried and served as a dessert. In Chile, morcilla is called prieta, and in Panama and Colombia it’s called rellena or tubería negra.
Moronga (Cuba, Puerto Rico, Central America & Mexico) A sausage made of pig’s blood, spices, herbs (such as oregano and mint), onions, and chiles often served in a red or green chile sauce.
Mustamakkara (Finland) A blood sausage specialty of Tampere made by mixing pork, pig’s blood, crushed rye, and flour traditionally eaten with lingonberry jam.
Mykyrokka (Finland) Also called tappaiskeitto or “butchery soup,” containing myky, a dumpling made from blood and rye flour cooked in a soup that contains potatoes, onions, and offal.
Saksang (Indonesia) An obligatory dish in marriage celebrations, this spicy preparation from northern Sumatra can contain minced pork, dog, and/or water buffalo meat stewed in blood and coconut milk flavored with kaffir limes, coriander, chiles, lemongrass, ginger, galangal, and turmeric.
Sângerete (Romania) A sausage made from pork shoulder or butt, pig’s blood, and filler such as pre-boiled rice seasoned with pepper, garlic, and basil.
Soondae (Korea) A street food blood sausage that can be stuffed with a wide variety of ingredients, such as cellophane noodles, barley, sesame leaves, fish, fermented soy paste, rice, kimchi, or bean sprouts.
Ti-Hoeh-Koe (Taiwan) Also known as pig’s blood popsicle or pig’s blood cake. This street snack is made of pig’s blood and sticky rice that is most often fried or steamed, coated with chile sauce, then rolled in crushed peanuts and cilantro. Another use is as an ingredient for the traditional hot pot, where it’s added for texture, color, and flavor.
Tiet Canh (Vietnamese) Made from raw blood, usually duck’s or goose’s, sprinkled with crushed peanuts and chopped herbs. The finished dish is refrigerated, which allows the blood to coagulate, then eaten immediately with fresh herbs and lime juice.
Verivorst (Estonia) A blood sausage similar to the Finnish mustamakkara eaten mostly in winter as a traditional Christmas food and served with lingonberry jam, butter, or sour cream.
Zungenwurst (Germany) Known as blood tongue, this variety of German head cheese made with pig’s blood, suet, bread crumbs, oatmeal, and chunks of pickled ox’s tongue—bears some resemblance to blood sausage with large cubes of fat and tongue throughout. It’s commonly sliced and browned in butter or bacon fat. "
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