Blood sausage
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A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
French blood sausage (boudin noir), before cooking
Boiling boudin rouge (red pudding), a Cajun sausage
Morcilla for Argentine asado
Sundae, a Korean blood sausage
Sausage
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A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
Kiełbasa biała (white sausage), szynkowa (smoked), śląska and podhalańska styles (Poland)
A plate of bratwurst, sauerkraut and mashed potatoes, typical of German cuisine
Csabai kolbászok (Hungarian csabai sausages)
Full Scottish breakfast: black pudding, Lorne sausage, toast, fried mushrooms and baked beans