Almost every culture has its own version of blood sausage. The delicacy is a traditional post-slaughter meal, made at the beginning of winter as a way of using the entire animal. It has many names: morcilla (Spain), blood pudding (English and Irish), blutwurst (Germany), boudin noir (France), and soondae (Korea), to name only a few. In most cases, the animal's blood is cooked until it thickens and then fillers are added, which usually are meat (usually pork), fat, suet, bread, potato, barley, or rice. Good blood sausage has a rich flavor, similar to pâte. Read more »
