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
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