This traditional German blood soup has its origins in the northern parts of the country and is typically associated with the Schleswig-Holstein region. It was mainly prepared during pig slaughter, when fresh blood was collected and cooked with pork, vinegar, onions, and spices such as bay leaves, peppercorns, and cloves.

Though it is rarely found on restaurant menus, it is considered a delicacy that usually comes served alongside potatoes or dumplings.