What is black sausage made from?
Blood sausage In Scania, the lingonberry jam is often replaced by finely sliced apples, fried along with the pork. Other blood-based foods include "blodkorv" (blood sausage) which differs from "blodpudding" by having raisins, pork tallow and apple sauce in it, "blodplättar" (blood pancakes, similar to the original Finnish dish "veriohukainen" above) and "blodpalt". There is also a soup made from blood, called "svartsoppa" (black soup). In Italy, regional varieties of blood sausage are known as 'sanguinaccio'. In Tuscany, is a sausage made with pig's blood and fat cooked in a pig's stomach. It is not reheated and is often spread on bread.
Bologna sausage Bologna sausage Bologna sausage, also called baloney () and known in South African English as polony, is a sausage derived from mortadella, a similar-looking, finely ground pork sausage containing cubes of pork fat, originally from the Italian city of Bologna (). Aside from pork, bologna can be made out of chicken, turkey, beef, venison, a combination, or soy protein. Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, and coriander, and like mortadella, myrtle berries give it its distinctive flavor. U.S. government regulations require American bologna to be finely ground and without visible pieces of fat. Lebanon bologna