Blood sausages

sausage filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled

British and Irish blood sausage

Korean blood sausage

thumb|right|200px| with lingonberry jam, milk, and a [[doughnut]]

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 (kasha) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

thumb|Pig's blood cake as sold in Taipei thumb|Pig's blood cake coated in peanut powder

thumb|Boudin noir, before cooking

thumb|Moronga Moronga (also called rellena, morcilla, or mbusia) is a kind of blood sausage. It is found in Uruguayan, Argentine, Cuban, Colombian, Puerto Rican, Central American (El Salvador, Belize, Guatemala, Honduras, Nicaragua, Panama and Costa Rica), Mexican, and Paraguayan cuisine.

Drisheen () is a type of blood pudding made in Ireland. It is distinguished from other forms of Irish black pudding by having a gelatinous consistency. It is made from a mixture of cow's, pig's or sheep's blood, milk, salt and fat, which is boiled and sieved and finally cooked using the main intestine of an animal (typically a pig or sheep) as the sausage skin. The sausage may be flavoured with herbs. Historically, tansy had sometimes been used as a seasoning for drisheen. However, it has since been discovered to be toxic to humans. The recipe for drisheen varies widely from place to place and

thumb|Möpkenbrot from Bochum, Germany. The top image is the raw lump product freshly sliced open. The bottom image shows it prepared as a typical dish in a frying pan with onions. Möpkenbrot, also spelled as Möppkenbrot, is a type of cooked German sausage prepared using pork, grain, apples and raisins. Its preparation is similar to that of blood sausage. The main ingredients are bacon, pig masks (consisting of pig's head meat, rinds and skin), pork rind, pork blood, and grated rye or wheat flour. The ingredients are formed into a dough, which is then boiled, after which it is typically sliced

thumb|Biroldo Biroldo is a very dark, brownish-red, soft-textured Tuscan blood sausage about 4 inches (10 cm) wide, with lighter-coloured chunks of meat and fat in it.

German head cheese with tongue

A Beutelwurst () is a German blood sausage, which contains more pieces of fat and flour than a normal .

thumb|Traditional "Cologne Caviar": Röggelchen rolls, mustard, [[onion, and sliced flönz]] Flönz () is a type of fresh or smoked blood sausage popular in the Rhineland region of Germany. The sausage is red-brown on the outside, while it is also red-brown inside with visible specks of white pork fat. It is made from pork, various parts of pig such as rind, head, and pig's blood, with the addition of salt and natural spices.

thumb|Slátur

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