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 Blood sausage Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled. Variants are found worldwide. Pig, cow, sheep, duck, and goat blood can be used, varying by country. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, and oatmeal. In Spain, Portugal, and Asia, northern-climate cereals are often replaced by rice. In Kenya "Mutura" is a traditional dish among the people of central Kenya, although today popular among all. It is made with meat, blood, spices