Blood sausage or berodo.
Blood sausage, which is called in many ways (here in Liguria it is called berodo) and prepared in many ways, is a preparation that, as far as I know, is made throughout the non-Muslim world: it is nothing more than a way to recover pig's blood, a precious source of proteins, fats and other ingredients...
I have always tasted this product when I found it, and I have found excellent ones both when made with dark chocolate and when put in small casings and mixed with chilli pepper in Mexico.
However, when you buy a blood sausage, it has actually already been prepared by the butcher and then subjected to an initial boil.
The fresh blood must immediately be mixed with milk and you must continue stirring to prevent it from coagulating. At this point the further preparation process depends on the habits, cultures and traditions of the places and countries.
Years ago, I saw the blood sausages prepared by Lindo, a local pork butcher who was called by the families who, often with sacrifice, raised and then slaughtered a pig. For me, however, the absolute master of the preparation of salami and blood sausages was Mr. Lino Marcenaro and his two assistants: Franco and Carlo who later became a great traveler of exotic countries and who is one of my oldest and dearest friends.
The blood, still fresh, is mixed with fresh milk, continuing to mix with spices, salt and pine nuts, which must be abundant even if expensive; naturally I do not know the doses which must be secret. The blood sausages, just closed with the same technique used for sausages, must be put to boil to have the first cooking. This is how we find them at the butcher's.
At home we cook them simply boiled for a few minutes but decorated by mixing some side dishes from Swiss cuisine: sandy potatoes (cut into wedges, blanched in water and then sautéed in butter and breadcrumbs), slices of Rennet apples (peeled, cut into wedges and then slowly cooked in water slightly acidulated with lemon and sprinkled with cinnamon) and finally with sautéed cabbage (cut not too finely and cooked with a little oil, salt and sprinkled with white wine and, at the end, with a drop of vinegar).
Enjoy your meal!

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The black pudding or berodo, the recipe – Boudin noir ou berodo, la recette – Morcilla o berodo, la receta – Morcela ou berodo, a receita – Der Blutwurst oder Berodo, das Rezept – Bánh pudding đen hoặc berodo, công thức – 黑布丁或 berodo，食谱 – ブラックプディングまたはベロド、レシピ