A large link sausage that is made of fresh pork, seasoned pork blood, suet, bread crumbs, and oatmeal. It is sold precooked and is basically black in color. It is also known as blood sausage or black pudding in Ireland, however a true blood sausage will have less cereal as an additive, less seasoning, and will always be made with pork blood as an ingredient. Blood pudding is produced in a number of different varieties in numerous regions of the world and most often referred to as blood sausage. Germany produces blutwurst, which is made of pig's lungs, chopped bacon, and various seasonings. In Spain, morcilla is a typical blood sausage that contains pig's blood, suet, and seasonings. It is produced as a heavily smoked variety or as a somewhat sweet and spicy meat. Blood sausage can be eaten raw, since it is precooked, or fried, or added to soups, stews, and main dishes.