Pig blood and fat. Some contain rusk as filler, but it's pig blood and fat. As a sausage.
Simply cut in half and gently fry in butter. When it is flipped over and cooked on the back, the casing will shrink and can be removed.
Serve with whatever you like ... mushrooms, potato wedges, fried tomato and a boiled egg, in my case.
Blood never tasted so good! If you like your offals, you'll love this.Nutritional highlights are iron, vitamins B12 & D, sodium, fat and protein.
