Morcilla

Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. The term blood sausage (first attested in 1868) is a North American term that may be a translation from German "Blutwurst". Blood sausage has become a useful term for similar blood-based solid foods around the world.
See more at Wikipedia.org...

n. blood sausage; gag; ad-lib

= black pudding, blood sausage, blood pudding.
Ex: Black pudding, as made in the UK, is a blend of onions, pork fat, oatmeal, flavourings -- and blood (usually from a pig).
Ex: Black pudding, blood sausage or blood pudding is a sausage made by cooking animal blood with meat, fat or other filler until it is thick enough to congeal when cooled.
Ex: Black pudding, blood sausage or blood pudding is a sausage made by cooking animal blood with meat, fat or other filler until it is thick enough to congeal when cooled.