Blood Sausage and Black Sausage are versions of this sausage or pudding made with pigs' blood. The British blood sausage has oatmeal, onions and spices. The German blood sausage is blutwurst, the Spanish morcilla, the Irish drisheen, the Italian biroldo and the French boudin noir. They are sliced and fried.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.