Quote:
Originally Posted by happy_terd
I like blood sausage but it is hard for me to come across. I do plan on trying to make some if I ever get a chance.
"Also, a few times I've thought that a tiny amount (such as 1-2 tablespoons) of blood would be a good addition to a gravy/sauce, but I haven't tried that yet."
Blood is often used as a thickener to gravies and sauces.
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Where do you live/come from?