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Blood sausage is known generically as longganisang dugô (lit. "blood longaniza") in the Philippines. A notable native, precolonial blood sausage is pinuneg, made from minced pork meat and innards in a casing of pigs’ large intestine, prepared in the Cordillera Administrative Region. [22] [23]
Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram. The dish likely originates in Germany or Denmark. [1]
' black sausage ') is a type of Finnish blood sausage traditionally eaten with lingonberry jam. It is available in many stores across Finland, but is considered a specialty of Tampere. Mustamakkara is at its best when bought and eaten fresh at market stalls, to which it is delivered in styrofoam boxes straight from the factories, still piping ...
One Eastern European kishka type is kaszanka, a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as a casing. [2] Similar to black pudding, it is traditionally served at breakfast. Kishkas can also be made with an organ meat, such as liver and various grain stuffings.
Feb. 1—Liu Liu Liu restaurant owners Cameron Markham and Elizabeth Blankstein are expanding to Albuquerque with another creative venture called Blood Sausage in the University of New Mexico ...
Looped blood sausage made by Vietnamese Hmong in 2011. Hmong Americans tend to make the sausage a foot or more long and very thick, then eat it fresh or freeze it to preserve it. Some families prefer shorter sausages. Others prefer to lightly ferment or smoke the sausage for flavor and preservation. [10] [11]