Blood sausage similar ingredients, is also eaten in Bosnia, Croatia, Serbia, and Slovenia during winter time, usually with sauerkraut and cooked potatoes. In Romania, the traditional "sângerete" (from "sânge", "blood" in Romanian) is made from shoulder butt pork meat, pork blood and a filler such as pre-boiled rice seasoned with pepper, garlic and basil. It has many regional variants, but the most common are the "sângerete" from Transylvania. Similarly, in Czech cuisine, "jelito" is made from second-rate pork, pig's blood and peeled barley; the stuffing served by itself, unformed, is called "prejt". In Denmark, "blodpølse" is made from pigs's blood and suet,
Blood sausage to be supplied. Therefore, duck blood is now replaced by pig blood. In Taiwan, "pig's blood cake" () or "rice blood cake"(), made of pork blood and sticky rice is served on a popsicle stick is a very popular snack at local night markets in Taiwan. The majority of Korea's "sundae" (순대) can be categorised as blood sausage. The most common type of "Sundae" is made of sweet potato noodle ("dangmyeon"), barley, and pig's blood but some variants contain sesame leaves, green onion, fermented soy paste ("doenjang"), sweet rice, kimchi, bean sprouts, in addition to the common ingredients. The Korean