Blood sausage is a type of sausage made by cooking blood, usually from pigs or cows, and mixing it with various ingredients such as fat, grains, and spices. The mixture is then stuffed into casings and cooked, resulting in a rich, dark-colored sausage. It is popular in many cultures around the world, often served as a traditional dish. In European cuisine, blood sausage is known by different names, such as black pudding in the UK and morcilla in Spain. It can be enjoyed grilled, fried, or added to stews, providing a unique flavor and texture that many people appreciate.