Blood sausage usually served with freshly grated horseradish. Black pudding is the native British version of blood sausage. It is generally made from pork blood and a relatively high proportion of oatmeal. In the past it was occasionally flavoured with pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions to absorb the blood. It can be eaten cold, as it is cooked in production, grilled, fried or boiled in its skin. It is often served sliced and fried or grilled as part of a traditional full breakfast, a tradition
Hog's pudding garlic. The sausage is usually around two inches in diameter. Hog's pudding Hog's pudding is a type of sausage produced in Cornwall and parts of Devon. Some versions of the recipe comprise pork meat and fat, suet, bread, and oatmeal or pearl barley formed into the shape of a large sausage - also known as 'Groats pudding' and are very similar to a white pudding, whereas others versions of the recipe contain a high percentage of offal such as lung and liver and can more accurately be described as a sort of West Country haggis. It is much spicier than