Organs: Internal Delicacies from Across the Globe

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Polish blood sausage is called kiszka. These blood sausages are generally made by simmering blood with fatty meat until the blood has reduced enough that it will completely congeal upon cooling.

Our food writer Robert Sietsema explores the wide world of stuff you can eat inside of animals (and humans) that are not an arm or a leg. Remember, skin's an organ, too!

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