Blood Sausage

• Blood sausages (often called black pudding in British English and

sometimes blood pudding; although these recipesnormally include
oats or barley),[1][2] are sausages filled with blood that is cooked or
dried and mixed with a filler until it's thick enough to solidify when
cooled. Variants are found worldwide. Pig, cow, sheep, duck, and goat
blood can be used, varying by country.
• In Europe and the Americas, typical fillers include meat, fat, suet,
bread, cornmeal, onion, chestnuts, barley, and oatmeal. On
the Iberian Peninsula and in Asia, rice is often used instead of other
cereals.
• In many languages, there is a general term such as blood
sausage (American English) and blood pudding (British English) that is
used for all sausages that are made from blood, whether or not they
include non-animal material such as bread, cereal, and nuts. Sausages
that include such material are often, in addition, referred to with
more specific terms, for example, black pudding in English.