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
Macroom Oatmeal else's in Ireland, full of flavor when simply cooked and immensely satisfying in its grainy texture." Food writer John Thorne said it "may well be the best oatmeal I've ever eaten." Fodor's Ireland mentions Macroom Oatmeal. Darina Allen of Ballymaloe House, where Macroom Oatmeal is served for breakfast, said that Macroom Oatmeal has "a cult following both at home and abroad." James Beard 2010 Cookbook of the Year "The Country Cooking of Ireland" says "(t)he best oatmeal for Stirabout...is Macroom, milled by Donal Creedon in the town of that name in County Cork." Macroom Oatmeal Macroom Oatmeal is a traditional