http://en.wikipedia.org/wiki/Black_pudding
Black pudding in the United Kingdom is generally made from pork blood and a relatively high proportion of oatmeal; in the past it was occasionally flavoured with pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions to absorb the blood.[3] It can be eaten uncooked, but is often grilled, fried or boiled in its skin.
In the UK, black pudding is considered a delicacy in the Black Country, where it can trace its origins back hundreds of years. It is to a lesser extent associated with Lancashire and particularly with the town of Bury, where it is sometimes boiled and served with malt vinegar out of paper wrapping.[4] In the remainder of the country, and especially in the south, it is usually served sliced and fried or grilled as part of a traditional full breakfast
Blood and oatmeal...LOL...one thing I can’t imagine combined with one thing I really don’t like so much. LOL Well, apparently it doesn’t kill ya.
Thanks for the info.