Within living memory country people have kept a pig in a sty in the back garden. The pig would efficiently eat all the kitchen waste (and a bucket or two of pig meal) and then provide the family with meat in the form of hams, bacon and sausages. Of necessity virtually no part of the pig was wasted. The blood was no exception and it was used to make a nutritious and easily stored type of sausage known as black pudding. Although people do not generally keep pigs now, black pudding has remained a favourite delicacy among British people to this day. It is often eaten as part of a traditional English breakfast, or even simply between two pieces of bread.
Black Pudding is traditionally made by mixing together pigs blood, boiled groats, pigs fat, onion, flour and seasoning. A traditional and unusual addition to this mix was pennyroyal mint, not usually a culinary herb and considered unsafe for use today.
When all the ingredients were well mixed together, the pudding mix was either put into skins or sometimes just into a well greased tin. The pudding in skins was then boiled; the mixture in the tin was baked. When cooked they could be eaten immediately or stored for several months.