النقانق السويدية هي نقانق تصنع من عدة مكونات منها الدم المسفوح بعد تخثره (طهيه) بالإضافة إلى الدهن واللحم المأخوذ من رأس الخنزير وعدة إضافات أخرى

وهي معلومة لكل المسافرين المسلمين


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), the main ingredients are as follows:

Blood – either from pig, sheep, lamb, cow, or goose (each author believing their choice is preferred)
Filler that varies with region (e.g., oatmeal, buckwheat, breadcrumbs, barley, or other grains);
Onions and regional spices.
All of these are typically smashed together and stuffed into a sausage casing