I captured this picture on “Summer on the Chain Bridge” event in Budapest, like the Hungarian pretzel and the chimney cake.
Blood sausage or black pudding or blood pudding (in Hungarian vére hurka) is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. In the West, pig or cattle blood is most often used, sheep and goat blood are used to a lesser extent, while blood from poultry is very seldom used. In fact, there are ancient references to sausages made with blood. In Hungary, veres hurka is made with rice, pig's blood and pork. (source: www.bookrags.com/wiki)