Blood as food
food, often in combination with meat
Blood is used as food in many religions and cultures, often in combination with meat. The blood may be in the form of blood sausage or other solidified form, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. In many cultures, the animal is slaughtered. In some cultures and religions, blood is a taboo food.
Blood consists predominantly of protein and water, and is sometimes called "liquid meat" because its composition is similar to that of lean meat. Blood collected hygienically can be used for human consumption; otherwise it is converted to blood meal. Certain fractions of animal blood are used in human medicine.
Methods of preparation
Blood sausage
Blood sausage is any sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. Pig or cattle blood is most often used.
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