Black pudding is a type of blood sausage commonly eaten in Britain and Ireland. It 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. It can be eaten cold, as it is cooked in production, but is often grilled, fried, baked or boiled in its skin.
In the United Kingdom, black pudding is considered a delicacy in the Black Country, Stornoway and the North West, especially in Lancashire, in particular the towns of Bury and Ramsbottom, home of The World Black Pudding Throwing Championships, where it is sometimes boiled and served with malt vinegar out of paper wrapping. The Stornoway black pudding, made on the Western Isles of Scotland, has been granted Protected Geographical Indicator of Origin status. There are many variations on this dish, In France it is know as Boudin Noir, in Spain Morcilla and in Italy Sanguinaccio. In 2007 a Vegetarian black pudding became available  and was later adapted to be a Vegan product.
Black puddings are also served sliced and fried or grilled as part of a traditional full breakfast in much of the UK and Ireland, a tradition that followed British and Irish emigrants around the world. Black pudding is now part of the local cuisine of the Canadian provinces of Nova Scotia and Newfoundland and Labrador.
While "blood sausage" in English is understood in Britain, the term is applied only to foreign usage (e.g., in the story The Name-Day by Saki), or to similar blood-based sausages elsewhere in the world.