Which British sausage is made with blood, pork fat, oatmeal, and spices?

Black pudding is a British sausage made with blood, pork fat, oatmeal, and spices.

The blood is usually pig’s blood, while the fat and cereal provide structure and texture. The mixture is seasoned, filled into a casing, and cooked before being sliced and fried, grilled, or otherwise reheated. It is commonly served as part of a full English or full Scottish breakfast.

Blood sausages have a long history across Europe, and black pudding has developed many regional British and Irish forms. Lancashire, Yorkshire, and other areas have their own recipes, differing in grain, seasoning, and texture. Oatmeal is especially characteristic of many British versions.

Black pudding is often confused with haggis because both may include traditional offal-based ingredients. Haggis centres on minced sheep’s offal and oatmeal, while black pudding is a blood sausage. White pudding resembles it in shape but is made without blood.