Blood as food cabidela is also made by cooking chicken or rabbit in its own blood, sometimes diluted with vinegar. In Spain, the "morcilla" sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables. In Andalusia "sangre encebollada" and Valencian "sang amb ceba "are popular dishes made with chicken or pork solidified blood and onion. In Sweden, the blood soup svartsoppa, made with goose blood, is traditionally eaten on the eve of Saint Martin, especially in the southern region of Skåne. Other popular dishes, with blood as one of the ingredients include blodpudding (black pudding],
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