2. A popular European large link sausage or sausage mixture that is cut into paddies, baked or fried and served for breakfast or added to main dishes. The sausage is made of pork, seasoned pork or lamb's blood, suet, breadcrumbs, and cereal, such as oatmeal. It is sold precooked and is quite black in color. In Eastern Europe, there are some differences in ingredients, such as pork meat and pork blood being used for the pudding in France, Scotland and England. In Ireland, the meat and blood of a lamb are used to make this pudding, which is also referred to as drisheen by the Irish. Black pudding may be called blood pudding in some regions and commonly considered to be part of a traditional breakfast. However, as a sausage, it is increasingly becoming popular in starters, salads, soups, and stews.