A German sausage made with blood and other ingredients, typically pork blood.
From German 'Blut' (blood) and 'Wurst' (sausage). This compound word entered English directly from German, reflecting the sausage's Old European tradition dating back centuries. The word literally translates to 'blood sausage.'
Blutwurst is actually eaten all over Europe under different names—black pudding in England, boudin noir in France, morcilla in Spain—proving that resourceful cooks have always used every part of the animal, and these sausages are considered delicacies, not scraps!
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