Originating from Northern Germany, schwarzsauer is a type of blood soup that was traditionally prepared during pig slaughter (in autumn or early winter). Fresh blood was collected and cooked with pork, vinegar, onions, root vegetables and spices such as bay leaves, peppercorns and cloves. While it's not commonly found on restaurant menus, the distinctive dish is regarded as a delicacy and is still served in some homes, often with potatoes or dumplings.

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