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- 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.".
- Blood_sausage alias "Blood pudding, Botifarró, Morcilla, Mixuegao, Boudin noir, Blutwurst, Lancashire pudding, Marag Dubh (Scots Gaelic)".
- Blood_sausage ingredient Blood_as_food.
- Blood_sausage servingTemperature "Hot or cold".
- Blood_sausage thumbnail Boudin3.jpg?width=300.
- Blood_sausage wikiPageExternalLink 575687.
- Blood_sausage wikiPageExternalLink black-pudding.html.
- Blood_sausage wikiPageID "215722".
- Blood_sausage wikiPageRevisionID "606787965".
- Blood_sausage c "猪红".
- Blood_sausage c "红豆腐".
- Blood_sausage c "血豆腐".
- Blood_sausage p "hóng dòufǔ".
- Blood_sausage p "xuě dòufǔ".
- Blood_sausage p "zhū hóng".
- Blood_sausage p "zhū xuě gāo".
- Blood_sausage t "豬血糕".
- Blood_sausage subject Category:Argentine_cuisine.
- Blood_sausage subject Category:Blood_dishes.
- Blood_sausage subject Category:Cuisine_of_Northern_Ireland.
- Blood_sausage subject Category:English_cuisine.
- Blood_sausage subject Category:German_cuisine.
- Blood_sausage subject Category:Irish_cuisine.
- Blood_sausage subject Category:Lancashire_cuisine.
- Blood_sausage subject Category:Mexican_cuisine.
- Blood_sausage subject Category:Philippine_cuisine.
- Blood_sausage subject Category:Russian_cuisine.
- Blood_sausage subject Category:Sausages.
- Blood_sausage subject Category:Scottish_cuisine.
- Blood_sausage subject Category:Taiwanese_cuisine.
- Blood_sausage subject Category:Uruguayan_cuisine.
- Blood_sausage subject Category:Venezuelan_cuisine.
- Blood_sausage subject Category:Vietnamese_cuisine.
- Blood_sausage type Food.
- Blood_sausage type FunctionalSubstance.
- Blood_sausage comment "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.".
- Blood_sausage label "Black pudding".
- Blood_sausage label "Bloedworst".
- Blood_sausage label "Blood sausage".
- Blood_sausage label "Blutwurst".
- Blood_sausage label "Boudin noir".
- Blood_sausage label "Chouriço de sangue".
- Blood_sausage label "Morcilla".
- Blood_sausage label "Sanguinaccio insaccato".
- Blood_sausage label "Кровяная колбаса".
- Blood_sausage label "ブラッドソーセージ".
- Blood_sausage label "血腸".
- Blood_sausage sameAs Prejt.
- Blood_sausage sameAs Blutwurst.
- Blood_sausage sameAs Morcilla.
- Blood_sausage sameAs Odolki.
- Blood_sausage sameAs Boudin_noir.
- Blood_sausage sameAs Sosis_darah.
- Blood_sausage sameAs Sanguinaccio_insaccato.
- Blood_sausage sameAs ブラッドソーセージ.
- Blood_sausage sameAs 블랙_푸딩.
- Blood_sausage sameAs Bloedworst.
- Blood_sausage sameAs Black_pudding.
- Blood_sausage sameAs Chouriço_de_sangue.
- Blood_sausage sameAs m.01fl6z.
- Blood_sausage sameAs Q154482.
- Blood_sausage sameAs Q154482.
- Blood_sausage wasDerivedFrom Blood_sausage?oldid=606787965.
- Blood_sausage depiction Boudin3.jpg.
- Blood_sausage isPrimaryTopicOf Blood_sausage.
- Blood_sausage name "Blood sausage".