Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to America. Pig, cattle, sheep, duck and goat blood can be used depending on different countries.

In Europe, typical fillers include meat, fat, suet, bread, sweet potato, onion, chestnuts, barley, and oatmeal while in Spain and Asia, potato is often replaced by rice.