Black pudding Black pudding Black pudding is a type of blood sausage originating in Great Britain and Ireland. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world. Blood puddings are often supposed to be one of the oldest forms of sausage. Animals are generally bled at slaughter, and as blood does not keep unless prepared in some way, making
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