Blood sausage

a traditional sausage made from pigs' blood mixed with spices, cereal, onion and salt. Rich and dark in flavour and colour, although commercial black puddings are dyed black. They are ready cooked, but are intended to be eaten sliced and fried, and are often included as part of a mixed grill or a full English breakfast. They only keep a few days in the fridge, but can be frozen. Try serving with some pan-cooked apple or pear to accompany and soften the flavour.