This dried blood is perfect for making black pudding.
Blood sausages have been made for thousands of years and every country has its own recipes.
Different cultures and /or regions have their own versions of blood sausage. These recipes are generally variable takes on a similar theme. Whatever the name – Black pudding (UK, Ireland), Boudin noir (France), Blutwurst (Germany), Morcilla (Spain), Jelito (Czech), Kaszanka (Poland), or Mustamakkara (Finland).
Suggested usage rate is 1 part blood to 6-7 parts water.