blood sausage

n.

黑香肠（用猪血、乳脂以及谷粒制成）；血肠；

Blood sausage (
Blood sausage technology
Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure.
Beef meat and blood sausage promote the formation of azoxymethane-induced mucin-depleted foci and aberrant crypt foci in rat colons
Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber
The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.
Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages.
Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.
Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage
Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooke...