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From wiki

Black pudding or blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. Blood sausage is a more recent North American term for the same as well as a useful term for similar blood-based solid foods around the world.

Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, barley and oatmeal.

Black pudding is usually served as part of a traditional full breakfast in the United Kingdom and Ireland. The further addition of the similar white pudding is an important feature of the traditional Irish breakfast. Black pudding can be eaten uncooked but is often grilled or boiled in its skin.

The Lancashire town of Bury is noted for its black pudding, as is the west County Cork town of Clonakilty, which exports black pudding as a delicacy item.