What is another word for blood pudding?
Pronunciation: [blˈʌd pˈʊdɪŋ] (IPA) 
Blood pudding is a traditional dish that has various names depending on the region where it originated. In Ireland and Scotland, it is called black pudding, while in France and Belgium, it is known as boudin noir. In Germany, it is referred to as blutwurst, and in Spain, it is called morcilla. In England, some regions also refer to it as blood sausage. Despite the different names, blood pudding is made with similar ingredients like pork blood, pork fat, and oatmeal. It has a distinctive taste and is commonly served as a breakfast food or as a part of a meat platter.
