Blood has a long tradition of culinary uses, often based on making use of every part of the animal at slaughtering. It is most commonly as a liquid ingredient, for example to thicken stews or in blood soup, or is mixed with a filler to allow it to solidify, as in blood sausage and black pudding. It can also be allowed to congeal naturally; see pig blood curd.
Blood
food, often in combination with meat
Also known as:
Wikidata ID:
Q494268
Wikipedia title:
Blood as food
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ID: 16610