8. Dried Blood Sausages
Blood sausages, crafted from animal blood and filler grains, were a staple in Roman and Viking military rations. These sausages, known as “lucanicae” in Rome, combined minced meat with spices and were often dried or smoked for preservation. Similarly, Vikings produced blood sausages from the offal and blood of their domestic animals, consuming them during the autumn slaughter. These nutrient-dense sausages provided essential iron and protein, especially in colder climates or when rations were scarce. (britannica.com)
