Black pudding

Black pudding or blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. Blood sausage is a more recent North American translation for the German moniker "Blutwurst". Blood Sausage has become a useful term for similar blood-based solid foods around the world.

Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, barley and oatmeal.