WBlood sausages are sausages filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Variants are found worldwide. Pig, cow, horse, donkey, sheep, duck, and goat blood can be used, varying by country. Black pudding is the distinct regional type of blood sausage originating in the United Kingdom and Ireland.
WA Beutelwurst is a German blood sausage, which contains more pieces of fat and flour than a normal Rotwurst.
WBlack pudding, also known as blood pudding, is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.
WBoudin are various kinds of sausage in French, Luxembourgish, Belgian, Québécois, Acadian, Aostan, Louisiana Creole and Cajun cuisine.
WKaszanka is a traditional blood sausage in east and central European cuisine. It is made of a mixture of pig's blood, pork offal, and buckwheat kasza stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.
WMoronga, rellena, or morcilla is a kind of blood sausage. It is found in Cuba, Colombia, Puerto Rico, Central America and Mexican cuisine. Spices, herbs, onions and chili peppers are added and then boiled in the pig's large intestines for casing for several hours. It is served in a sauce, either "chile rojo" or "chile verde". It is also served in central Mexico as a filling in gorditas and tacos after it has been pan-fried with fresh onions and jalapeño peppers. This sausage is called "morcilla" in the Yucatan Peninsula, and it is almost always served along with other sausages (buche) and a mix of pickled onion, cilantro, and spices.
WMustamakkara is a type of Finnish blood sausage traditionally eaten with lingonberry jam. It is nowadays available in many stores across Finland, but is held in the position of local delicacy and speciality of Tampere, Pirkanmaa. Mustamakkara is at its best when bought and eaten fresh at market stalls, to which it is delivered hot in styrofoam boxes from the factories directly after baking. A typical practice of reheating the sausage is to just fry it in a pan.
WPig's blood cake is a blood pudding served on a stick as street food in Taiwan. Its alternative name is black cake. It is made with steamed pork blood, sticky rice and then coated in peanut powder with dipping sauces. Pig's blood cake came from Fujian to Taiwan and then developed. It is eaten as a snack. It can also be cooked in a hot pot. It is served hot by street vendors who keep it warmed in a wooden box or metal steamer. A description from Seriouseats described it as cross between a rice cake and mochi.
WSlátur or "slaughter", is an Icelandic food made from the innards of sheep. There are two types of slátur; blóðmör (Icelandic) or "blood pudding" and lifrarpylsa. The first is similar to Irish and British black pudding, although it does not contain the spices used in British and Irish cuisine. They are also much smoother in texture.
WStornoway black pudding is a type of black pudding made in the Western Isles of Scotland.
WSundae is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients.
WTräipen, sometimes treipen, is the Luxembourg variant of black pudding. The sausages are traditionally prepared from ⅓ hog's head and fat, ⅓ blood, and ⅓ (winter) vegetables. Other ingredients include white bread and mostly regional spices, that always include savory, and a hint of caraway.