Blood sausage

Blood sausage, known as black pudding in British and Irish cooking, is made from pork blood combined with fat and a grain filler such as oats or barley, stuffed into a casing and typically sold pre-cooked. It is most often sliced into rounds and pan-fried until the outside turns crisp and the inside stays soft, then served as part of a full English or Irish breakfast alongside eggs, bacon, and grilled tomato. Its flavor is rich, mineral-forward, and savory, and it also pairs well with sauteed apples or a sharp mustard to cut through the richness.

A 100 g serving comes in at 379 calories, and the sausage stands out nutritionally for iron, reaching 36% of the daily value, alongside 14.6 g protein per 100 g, or 29% of the daily protein value. Sodium runs moderate to high at 680 mg per 100 g, so it is usually served in modest slices rather than as the centerpiece of a large portion. Keep it refrigerated and reheat by frying or grilling until hot throughout, since most commercial versions are meant to be sliced and cooked again before eating rather than eaten cold from the package.