Black pudding is a specialty from northeastern China, made with pig blood stuffed in a pig's gut. It is usually seasoned with Sichuan peppercorns, coriander, and white pepper. It can be eaten on its own and is sometimes served with pickled cabbage and pork belly stew. A sausage is a blood-filled sausage that is cooked or dried and mixed with a filling until it is thick enough to solidify when cooled.
Pork, sheep, lamb, cow, chicken, or goose blood is usually used. The sausage flavor is mild, but it is animated by salt, sugar, chili powder, sesame seeds and dried and ground shrimp. The taste of blood is wonderfully noticeable. It's one of the best things I've ever put in an intestinal wrap. In Suriname, black pudding is known by the Dutch name bloedworst and white sausage by the equally Dutch name vleesworst.
In Brazil there is a version of black pudding called chouriço or black pudding (sometimes sausage is also used in Spanish), which consists of a fresh sausage made with pork blood and fat and, usually, rice. Many Roman Catholics celebrate Mardi Gras, the last day of Carnival (which literally means Carne Vale, farewell to meat in Italian) with rituals that include black pudding. The rice is mixed with cow's blood, stuffed in the intestine of a cow or pig and boiled until firm, cut into slices and served with Sour (a type of mild sauce for dipping with hot peppers).In Tibetan cuisine, sausages or gyurma refer to blood sausages and are made with yak or sheep's blood, which may or may not include rice or toasted barley flour as a filling. Other varieties of black pudding include blodpølse (Norway and Denmark), tongenworst (with added pig tongues) (Netherlands), mazzit (Malta), krvavica (Balkans), krovianka (Russia and Ukraine) and vėdarai (Lithuania).
Black pudding and souse, more commonly known as pudding and souse, are a Bajano delicacy that is usually prepared on weekends and on special occasions. The ingredients in black pudding vary from country to country, but in addition to blood, there are bulking agents such as fats, nuts, bread, vegetables, flours, meat scraps and grains such as barley, oats and rice. Soondae can be made with squid and other protein-rich ingredients, but in its most popular form it's made by mixing pig blood with cellophane noodles and glutinous rice. In other countries the name black pudding in its own language is often translated literally as black pudding; for example blodpølse (Denmark and Norway), blodkorv (Sweden), blutwurst (Germany), bloedworst (Netherlands), verivorst (Estonia), chouriço de Sangue (Portugal), boudin noir (France) and Longganisang Dugo (Philippines). It is then mixed well with the animal's fresh blood and introduced into the stomach and intestines with the openings stitched or tied with a string. In many languages there is a general term such as black pudding (American English) that is used for all sausages made with blood; whether or not they include non-animal material such as bread, cereals and nuts. In Mongolia Genghis Khan made a special method of killing sheep mandatory to save blood for sausages.
Mutura is a traditional sausage dish among the people of central Kenya; although recently its popularity has spread throughout Kenya. And finally the biggest oxymoron in history is that the Real Lancashire Black Pudding Company has made vegan and vegetarian sausage.