Black pudding is a blood sausage traditional to Britain and Ireland, made by cooking pork blood with a cereal (usually oatmeal or barley), seasoning it with pepper and spices such as nutmeg, and setting the mixture in a casing before boiling or steaming it. It's dense and firm with a slightly grainy texture from the grain filler, and a rich, savory, mineral-forward flavor from the blood. Sliced and pan-fried or grilled until crisp outside, it's a fixture of the full English and full Irish breakfast, and also turns up in bubble and squeak, savory pies, and stews. It shouldn't be confused with Scotland's Lorne sausage, a square, sliced beef-and-rusk sausage that contains no blood despite sometimes appearing on the same breakfast plate; genuine black-pudding-style regional variants do exist, including the well-known version from Stornoway on the Isle of Lewis.