This, unexpectedly is a dessert; the sort of thing you may like until you discover what is in it. Black pudding (US: blood sausage), usually fresh, is traditionally cooked with breadcrumbs or sometimes sweet biscuit (US: cookie) crumbs with herbs and spices. In Tuscany, where it is often called biroldo, it is made with pine nuts and raisins or cheese, whereas elsewhere it may be made with chocolate and candied peel. Just about every region of Italy prepares this unlikely dish and there are regional variations in the type of sweetening and flavorings. Perhaps because of modern delicacies, I think that sometimes the blood is omitted.
