Blood pudding, more commonly called black pudding , is usually made from pig’s blood mixed with fat or suet, a grain such as oatmeal or barley, and seasonings like onion and spices.

In some versions, the exact recipe changes by country or maker, but the core idea is the same: blood plus a binder like grain, plus fat and seasoning, all cooked into a sausage.

Common ingredients

  • Pig’s blood.
  • Fat or suet.
  • Oatmeal, barley, or another grain.
  • Onion and spices.
  • Salt, and sometimes herbs or fillers.

What it tastes like

It is savory, earthy, and rich, with a dense texture rather than a soft one.

Safety note

Because it is a blood-based sausage, it should be fully cooked and handled like other perishable meat products.