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A variety of German blood sausage that contains chunks of pickled tongue. It is a large link sausage that is made of pig's blood, suet, bread crumbs, and oatmeal. The difference between Zungenwurst and traditional blood sausage is that pieces of pickled tongue are added to Zungenwurst. It is sold precooked and is almost black in color. This dried sausage can be eaten raw, although it's more commonly sliced and browned in butter or bacon fat.