Oxhead

Oxhead is a traditional dish from the United Kingdom, particularly popular in the West Country, including Devon and Cornwall. It is a type of blood sausage made from the blood of cattle, typically beef, with the addition of various spices and seasonings. The blood is mixed with a coarse grind of meat, often including beef suet, and then stuffed into casings, usually made from animal intestines. The sausage is then boiled or smoked to preserve it.

Oxhead is known for its rich, savory flavor and is often served as a main dish. It can be eaten on its own, sliced and served with bread or crackers, or used as an ingredient in other dishes. The dish has a long history and is often associated with rural and working-class cuisine. It is also a popular ingredient in traditional Cornish pasties and is sometimes used in stews and other hearty meals.

Despite its traditional appeal, oxhead is not widely consumed today due to concerns about blood consumption and the availability of alternative proteins. However, it remains a significant part of the culinary heritage of the UK, particularly in the West Country.