But there are many butifarra variations: One common version, for example, contains pork blood and resembles other kinds of black sausage, sometimes with the inclusion of rice in the filling ...

the ingredient that gives boudin noir (or blood sausage) its dark color. It's also worth noting that the original Cajun ...

While sausages can be made of almost any meat, pork is preferred in most traditions ... The very definition of nose-to-tail ...

Blood pudding traditionally contains pork meat and pork blood. In this sausage you get mutton and beef as well. And you only get 49 per cent which means that less than half of this chub is ...

The bread absorbs the pork blood, which gives the sausage a smooth texture and body. The dish’s toppings will also change with the seasons; right now there’s an apple slaw, apple jam and salsa ...