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Tom and KatieJul 11, 2008 05:06AM GMT
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DogsJul 07, 2008 03:06PM GMT
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NoJul 07, 2008 03:04PM GMT
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YesJul 07, 2008 03:03PM GMT
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Cool, it's about timeJul 07, 2008 03:02PM GMT
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yes we should get this going as quckly as possibleJul 07, 2008 02:56PM GMT
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USAJun 25, 2008 05:46AM GMT
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Linkig ParkJun 25, 2008 05:45AM GMT
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ROckJun 25, 2008 05:44AM GMT
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It wasBlood Sausage A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added. It is generally precooked, somewhat open textured, and dark crimson to black in color. This type of sausage may also be referred to as boudin noir or blood pudding and black pudding as it is in Ireland, however a true blood sausage will have less cereal as an additive, less seasoning, and will always be made with pork blood as an ingredient. Blood sausage can be eaten raw, since it is precooked, or fried, or added to soups, stews, and main dishes. Blood sausage is produced in a number of different varieties in numerous regions of the world. Germany produces blutwurst, which is made of pig's lungs, chopped bacon, and various seasonings. In Spain, morcilla is a typical blood sausage that contains pig's blood, suet, and seasonings. It is produced as a heavily smoked meat or as a somewhat sweet and spicy meat. A Polish-American version of blood sausage is referred to as kishka, which is made with blood, beef and barley to be served as a breakfast sausage. Other names for this sausage that may be used are kiska, kiske, kishke, kiszka, der ma, and stuffed derma. Since each region has their own version of blood sausage, there will be a wide variety of ingredients used for making the sausage, which will cause it to vary in taste and texture.
IT WAS SO GROSS!!!!!!!!!!!
Jun 06, 2008 08:18AM GMT -
His Punishment should be this...Jun 04, 2008 05:03PM GMT
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Haley Lents' Parents are to blame for not paying attention to their daughter.Jun 04, 2008 04:57PM GMT
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Natural, either way, but natural.Jun 04, 2008 04:55PM GMT