Blood as food cabidela is also made by cooking chicken or rabbit in its own blood, sometimes diluted with vinegar. In Spain, the "morcilla" sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables. In Andalusia "sangre encebollada" and Valencian "sang amb ceba "are popular dishes made with chicken or pork solidified blood and onion. In Sweden, the blood soup svartsoppa, made with goose blood, is traditionally eaten on the eve of Saint Martin, especially in the southern region of Skåne. Other popular dishes, with blood as one of the ingredients include blodpudding (black pudding],
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