beans. Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine, brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling. Estonia Black pudding: is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. Pig, cattle, sheep, duck and goat blood is used and typical fillers include meat, fat, suet, bread, sweet potato, onion, chestnuts, barley, and oatmeal. Head cheese: is pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow) and often set in aspic. Which parts of the head are used can vary, but the brain, eyes, and ears are usually removed
and Sweden. Blood Sausage Most liverwurst varieties are spreadable. Black pudding or (less often) blood pudding The sausage is usually made with pork. Only is an English term for sausage made by about 10%–20% of the sausage is actually cooking blood with a filler until it is thick pork liver, which is enough to give it a dis- enough to congeal when cooled. It is also tinctive liver taste. Other ingredients are called blood sausage (in German, Blutwurst). meat, fat, and spices, such as ground black Blood sausage is also a useful term for similar pepper, marjoram, allspice, thyme, ground blood-based solid foods around the world. mustard, or nutmeg. Many regions in Pig or cattle blood is most often used; Germany have their own recipes for liver-
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