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These eggplant-colored sausages are made of pig's blood mixed with fat, a filler like bread crumbs, and other flavorings that vary from region to region. They're usually sold precooked, but most people heat them before serving. Regional varieties include Germany's blutwurst, Louisiana's boudin rouge, and Spanish morcilla.

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Also known as

  • Blood sausage
  • Blood pudding
  • Black sausage
  • Boudin noir
  • Blutwurst
  • Boudin rouge
  • Morcilla

Substitutes

zungenwurst OR boudin blanc
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