Blood-sausage
a dark sausage with a high content of blood, especially one made with diced pork fat, pork blood, chopped onion, etc., usually stuffed in casings and cooked by broiling, frying, or boiling.
noun
(US & Canadian) a kind of black sausage made from minced pork fat, pig’s blood, and other ingredients Also called (in Britain and certain other countries) black pudding
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