Also known as blood pudding. Traditional European dish made with sheep or pig blood and suet, together with oatmeal, liver, and herbs, stuffed into membrane casings shaped like a horseshoe. Although it is already cooked, it is usually sliced and fried. In Germany and France it is made without cereal. A 100‐g portion is an exceptionally rich source of iron; a rich source of protein; a good source of niacin and copper; a source of vitamin B1; contains 22 g of fat, of which 40% is saturated; supplies 300 kcal (1 260 kJ).
Subjects: Medicine and Health.