in britain, ireland, and some commonwealth countries, "black pudding" or "blood pudding" is made from blood and some filler grains and spices, often oatmeal. blood sausage is also popular in norway (blodpølse), sweden (blodkorv), finland (mustamakkara) and baltic states latvia (asinsdesa) and estonia (verivorst), as well as in poland (kaszanka), germany (blutwurst), austria (blunzen), hungary (véres hurka), spain (morcilla, botifarra), croatia (krvavica), slovakia (krvavnička), romania (sângerete), slovenia (krvavica), ukraine (krovyanka) and france (boudin).