Blood as food 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. Special fractions of animal blood are used in human medicine. 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. Typical fillers include meat, fat, suet, bread, rice, barley and oatmeal. Varieties include biroldo, black pudding, blood tongue, blutwurst, drisheen, kishka (kaszanka), morcilla, moronga, mustamakkara, sundae, verivorst, and
Blood sausage literally "blood sausage"), and include buckwheat as a main filler, instead of oats or oatmeal. In Ukraine it's called "krov'yanka" (кров'янка) or "kryvava kyshka" (кривава кишка), "kiszka" or "kaszanka" in Poland, "krvavnička" in Slovakia and "krupniok" in Silesia. Polish "salceson" ("black" and "") are a type of head cheese ("brawn") that contains blood. In Hungary, "véres hurka" is made with rice, pig's blood and pork. In Bulgaria, "karvavitsa" (кървавица) is usually prepared with pig's blood, fat and a variety of mountain herbs and spices and eaten warm during the winter. A similar blood sausage, called "krvavica" (крвавица), made out of