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
Blood sausage literally "blood sausage"), and include buckwheat as a main filler, instead of oats or oatmeal. In Ukraine it's called "krov'yanka" (кров'янка) or "kryvava kyshka" (кривава кишка), "kiszka" or "kaszanka" in Poland, "krvavnička" in Slovakia and "krupniok" in Silesia. Polish "salceson" ("black" and "") are a type of head cheese ("brawn") that contains blood. In Hungary, "véres hurka" is made with rice, pig's blood and pork. In Bulgaria, "karvavitsa" (кървавица) is usually prepared with pig's blood, fat and a variety of mountain herbs and spices and eaten warm during the winter. A similar blood sausage, called "krvavica" (крвавица), made out of