Black pudding or blood sausage in Portugal called Morcela ​​is a sausage that contains in its composition the fresh blood of the animal used to make it; It may or may not contain animal fat, as well as various seasonings. It is a meatless sausage (or sausage), filled mainly with pork blood and fat and flour or rice, and therefore (due to the presence of blood) has a characteristic dark color.
 
In Portugal it is a typical dish, and it is possible to find it in different regions with local subtypes. It includes pieces of streaky meat, linked with pig's blood, which give it a dark color. It is seasoned with various spices, including cumin and cloves, which add great intensity to its flavor. It can be served roasted, boiled or cold. It is often used as a complement to Portuguese stew, broad beans with chorizo ​​and feijoada.