A blood sausage made from pork blood, a high proportion of cereal (oats or barley), and spices; eaten at breakfast and combined in starters and salads.
A dry, spicy sausage eaten from the Balkans to the Middle East and Central Asia. Consists of ground meat (usually beef), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks.
A sausage-shaped confection, made from walnuts sewn onto a string, and dipped in thickened grape must and dried.