Blood as food and is sometimes called "liquid meat" because its composition is similar to that of lean meat. Blood collected hygienically can be used for human consumption, otherwise it is converted to blood meal. Special fractions of animal blood are used in human medicine. Blood sausage is any sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. Pig or cattle blood is most often used. Typical fillers include meat, fat, suet, bread, rice, barley and oatmeal. Varieties include biroldo, black pudding, blood tongue, blutwurst, drisheen, kishka (kaszanka), morcilla, moronga, mustamakkara, sundae, verivorst, and
Oatmeal added raisins or other dried fruits. Local names for the porridge include Swedish "havregrynsgröt", Danish "havregrød", Norwegian "havregrøt" or "havregrøt", Icelandic "hafragrautur", Finnish "kaurapuuro", Estonian "kaerahelbepuder", Latvian "auzu pārslu (putra)", Lithuanian "avižinių dribsnių košė" and Polish "owsianka." Oatmeal porridge has a long tradition in these regions, but during the Middle Ages porridge made from rye or barley was even more common in at least some parts of the area. Oatmeal Oatmeal is made of hulled oat grains – groats – that have either been milled (ground), steel-cut, or rolled. Ground oats are also called "white oats". Steel-cut oats are known