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 to be supplied. Therefore, duck blood is now replaced by pig blood. In Taiwan, "pig's blood cake" () or "rice blood cake"(), made of pork blood and sticky rice is served on a popsicle stick is a very popular snack at local night markets in Taiwan. The majority of Korea's "sundae" (순대) can be categorised as blood sausage. The most common type of "Sundae" is made of sweet potato noodle ("dangmyeon"), barley, and pig's blood but some variants contain sesame leaves, green onion, fermented soy paste ("doenjang"), sweet rice, kimchi, bean sprouts, in addition to the common ingredients. The Korean