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The casing for the stuffing is the stomach sac and larger intestines. These are flushed many times with water to clean them. The meat for the stuffing is finely chopped or minced, and the mandatory fat is often trimmed from other parts.

The meat is slightly fried, mixed with finely chopped red onions, salt and optionally fresh chili. Other additions include freshly chopped coriander dhania or cilantro , garlic, pepper and even beef stock.

This is then mixed thoroughly with the fresh blood from the animal, and stuffed into the stomach and intestines, with the openings sewn or tied together with string.

The sausage is boiled in a large pot often with other parts of the animal not roasted and used to make soup for minutes, and roasted over coals till brown.

Sliced, it is served with kachumbari , an onion based salad consisting of tomatoes, red onions and fresh coriander, a bit of chili and squeeze of lemon.

The accompanying starch is ugali. Blood sausages are very difficult to find in US supermarkets. Brussels and Sturgeon Bay , Wisconsin are both home to local grocers who produce blood sausage, due to their large Belgian American populations.

Supermarkets throughout Maine also carry locally produced blood pudding due to the state's large French Canadian population.

In southeastern Michigan , Polish-style kaszanka can be found in supermarkets throughout the year and is very popular. An Italian-American version of blood sausage in the San Francisco Bay Area is called biroldo and has pine nuts , raisins , spices, and pig snouts and is made using either pig's or cow's blood.

German-style blood sausage and Zungenwurst can be found in Fresno and Santa Rosa , where Russian and Armenian delis offer a wide range of Central European foods.

Cajun boudin is a fresh sausage made with green onions , pork, pork liver making it somewhat gritty or grainy , and rice.

Pig's blood was sometimes added to produce boudin rouge , but this tradition became increasingly rare after the mid-twentieth century due to the decline of the boucherie traditional communal butchering and government health regulations prohibiting the transportation of raw blood.

As a result, Cajun boudin is now usually made without blood; however, blood or "black" boudin can still be purchased. In many areas of Latin America, morcilla is served.

In Puerto Rico , it is served fried and mostly consumed during the holidays. In Colombia , morcilla can have rice, green peas, cilantro or culantro, and is often eaten as an appetizer called "picada" or with the traditional dishes "Bandeja Paisa" or " Fritanga ".

In Venezuela , morcilla is often served with parrilla barbecue. In El Salvador , Nicaragua and Mexico , it is called "moronga". Morcilla is a component of the asado criollo , a regional mixed grill or barbecue meal.

In Uruguay and to a lesser extent also in Argentina , a sweet version including raisins and pine nuts is popular; some vendors even add chocolate, caramelised orange peels, peanuts, and other dried fruits.

Uruguayans usually are fond of sweet or salty morcilla , and most restaurants and supermarkets carry both versions.

It is a variation of the Portuguese blood sausage, and it is known for its deep dark color. In some regions, it is popular on barbecues Churrascos as a starter.

In Antigua , rice pudding is a local delicacy and it is prepared the same way as blood sausage. In Barbados , blood sausage is made with sweet potato batata , pig's blood and onions, seasoned with peppers and other herbs and stuffed in pig intestines.

It is normally served with souse , which is pickled pig's feet, pig's ears and other trimmings. The cooked meat is cut into bite-sized pieces and soaked in a brine made of water, lime juice, cucumbers, hot pepper, and specially prepared seasonings.

Blood sausage and souse is a Bajan delicacy usually prepared on weekends and special occasions.

In Guyana , blood sausage is a very popular snack served at social occasions, and as "cutters" when drinking. The main ingredient is cooked rice seasoned with herbs, such as thyme and basil.

The rice is mixed with cow's blood, stuffed into cow's or pig's intestine , and boiled until firm, sliced and served with Sour a mild type of dipping sauce with hot peppers.

White pudding is also made. In Puerto Rico , blood sausage is known as morcilla. Puerto Rican blood sausage is made with rice, culantro , cilantro , garlic, and Cubanelle pepper.

Some contain paprika and annatto. Morcilla is especially popular during Christmas. In Suriname , blood sausage is known by the Dutch name bloedworst , and white pudding by the equally Dutch name vleesworst.

It is sold by local producers as a popular accompaniment to rolls of crusty hops bread or served as an accompaniment to trotter souse , a stew based on trotters.

Other varieties of blood sausage include boudin rouge Creole and Cajun , rellena or moronga Mexico and sanganel Friuli.

In Chile , the blood sausage is called "prieta" a synonym of "negra", black and tends to have a very thick skin, so is eaten cut open lengthwise.

Apart from blood and a little fat, "prietas" may contain a variety of ingredients, such as chopped onion and spices, cabbage, peppers, watercress, rice, meat or even dried fruit or nuts.

Prietas are easily found at supermarkets throughout the country and are available from practically any butcher. It's always consumed in the form of tacos and paired with fresh habanero peppers.

In Central Mexico, morcilla is known as moronga. Across Asia, various people create food from congealed animal blood. Most of these food types do not have casings and might be considered a version of sliced sausage.

In Hong Kong, the dish closest to blood sausage is pig blood curd , which is only made from pig's blood and is not considered a sausage.

The most common type of sundae is made of sweet potato noodle dangmyeon , barley , and pig's blood, but some variants contain sesame leaves , green onion, fermented soy paste doenjang , sweet rice, kimchi , and bean sprouts , in addition to the common ingredients.

The Korean sundae is wrapped with pig's intestines. The addition of sweet potato noodle is a more modern addition to the dish.

There is another Korean food called seonji which is cow blood that has been boiled in soup. It looks like the Blodpudding of Sweden.

In Chinese cuisines , whole coagulated blood is fried or steamed as a snack or cooked in a hot pot. Like the above dishes, this has no casing but is simply cut into rectangular pieces and cooked.

In Northeast China, the "blood sausage" was a traditional food which is cooked with sheep or goat blood. In Tibet , congealed yak 's blood is a traditional food.

Blood sausage is popular in Mongolia. In Mongolia a special method of killing sheep was made mandatory by Genghis Khan to save blood for sausage.

It appears in the Yasa and is still used today. In Tibetan cuisine , sausages or gyurma refer to blood sausages and are made with yak or sheep's blood which may or may not include either rice or roasted barley flour as filler.

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