Matches in DBpedia 2014 for { ?s ?p Blood sausage is a generic name for a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists with different names in various cultures from Asia, Europe, Africa and the Americas. Pig, cattle, sheep, duck, and goat blood can be used depending on different countries.In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, sweet potato,[citation needed] onion, chestnuts, barley, and oatmeal. In Spain, Portugal and Asia, potato is often replaced by rice. In Kenya fillers are fresh minced goat or beef, fat and red onions.. }
Showing items 1 to 1 of
1
with 100 items per page.
- Blood_sausage abstract "Blood sausage is a generic name for a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists with different names in various cultures from Asia, Europe, Africa and the Americas. Pig, cattle, sheep, duck, and goat blood can be used depending on different countries.In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, sweet potato,[citation needed] onion, chestnuts, barley, and oatmeal. In Spain, Portugal and Asia, potato is often replaced by rice. In Kenya fillers are fresh minced goat or beef, fat and red onions.".