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Black Pudding
What it is: Pig or cow blood cooked with a bit of fat until it congeals
Where it's served: Britain, Ireland, France, and Germany
Want a bite? Bloodthirsty Britons gobble blood sausage as part of a traditional breakfast, usually along with beans, mushrooms, bread, and perhaps a tomato or a fried egg—you know, for nutrients or whatever. It's known in Germany as Blutwürst and in France as boudin noir, but whatever you call it, it's basically congealed blood in a sausage casing—which, just to remind you, is itself usually an intestine. Fans say it tastes just like a regular sausage, except…well, you know when you floss too hard and you get that blood-and-iron taste in your mouth? Yeah, those are basically the "flavor notes."
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