Blood dishes

traditional French chicken dish made with red wine and dark meat

food, often in combination with meat

alcoholic beverage brewed with snakes

Spanish bean stew

traditional German dish with potatoes and mashed apples

thumb|Bars of Hematogen

food

traditional French duck dish

thumb|right|Finnish blood pancakes Blodplättar (in Swedish; blodpannekaker in Norwegian, veriohukainen, verilätty or verilettu in Finnish; verikäkk in Estonian), or blood pancakes in English are a dish served in Finland, Estonia, Sweden and Norway made of whipped blood (typically reindeer blood), water or pilsner, flour and eggs. It is similar to black pudding, but is thinner and crispier.

thumb|right|Chicken cabidela Cabidela () or arroz de cabidela (cabidela rice) is a Portuguese dish made with poultry, usually a rooster (male chicken). It is typical of the northern Minho region. The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (to prevent clotting) while the rice is boiling, much like "jugged" or "civet" dishes. The blood is captured when the animal is slaughtered and imparts a brown color to the dish. Occasionally, white rice can be served with the dish, although this is not common. Cooking with blood is an antique custom c

traditional dish of raw blood (commonly pork or duck) pudding served with cooked meat in northern Vietnamese cuisine

Indonesian dish

Blodpalt (Swedish; ; ) is a type of palt, a dumpling made from barley or rye flour and (but not always) grated raw potatoes, with blood added.

soup that uses blood as a principal ingredient

Sarapatel (, ), or sorpotel is a dish of Portuguese origin now commonly cooked in the Konkan—primarily Goa, Mangalore, and Bombay—the erstwhile Estado da Índia Portuguesa colony. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own flavors. It is also prepared in northeastern Brazil. The word "Sarapatel literally means "confusion", referring to the mish-mash of ingredients which include pork meat and offal (which includes heart, liver, tongue, and even pork blood sometimes). However, blood is rarely us

type of food

Italian dessert made from pig's blood

Portuguese meat stew