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
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