Black Pudding

Blood sausage is made by cooking fresh or dried blood with a filler until it is thick enough to congeal when cooled. This dish is found all over the world served hot or cold, deep fried, for breakfast, on a stick, just about any way you can think of. Pig, cow, sheep, duck, and goat can all be used depending on what country you look. Typical fillers include meat, fat, bread, sweet potato, onion, chestnuts, barley, and oatmeal. In some coin tries potato is often replaced by rice.
German Americans are one of the largest groups in the United Stated and foods like blood sausage are still eaten in the country, though usually by older generations. British-style black pudding is also consumed by immigrants from Great Britain, Ireland, and Australia, French Canadians, and Cajuns. Blood sausage is very difficult to find in American supermarkets and is often made at home. Due to the large Belgian American population, Wisconsin produces the sausage that can be found in local markets. It can also be found throughout Maine and southeastern Michigan
All across Asia various people create foods from congealed animal blood. In China whole coagulated blood is fried or steamed as a snack and is not made with a casing. In Taiwan pig's blood cake is made of pork blood and sticky rice and is served on a stick as a very popular snack.
Black pudding in the United Kingdom is generally made from pork's blood and has a high portion of oatmeal. It can be eaten uncooked but is often grilled, fried, or boiled in it's casing. In the Black Country and the North West black pudding is considered a delicacy. It is served throughout the UK as part of a full breakfast and is also served this way in Ireland, New Zealand, Nova Scotia, and Newfoundland. Some British towns are especially noted for their blood pudding such as Bury, Didley, Ramsbottom, and Stornoway. In Scotland it is served battered as an alternative to fish and chips.