Savory puddings

thumb|Haggis on a platter at a Burns supper thumb|right|A serving of haggis, neeps, and tatties

a traditional English side dish

Kugel ( , pronounced or ) is a baked casserole, most commonly made from egg noodles (lokshen) or shredded potato. It is a traditional Ashkenazi Jewish dish, often served on Sabbath and Jewish holidays. American Jews also serve it for Thanksgiving dinner. In Hungary it is known as "vargabéles" and served as a sweet dish.

British and Irish blood sausage

British and Irish dish of suet or fat, oatmeal or barley, breadcrumbs and sometimes pork filled into a natural or cellulose sausage casing

Kugelis, also known as bulvių plokštainis ("potato pie"), is a potato dish from Lithuania. Potatoes, bacon, milk, onions, and eggs are seasoned with salt and pepper and flavoured, for example with bay leaves and/or marjoram, then oven-baked. It is usually eaten with sour cream or pork rind with diced onions.

thumb|Boudin noir, before cooking

Scrapple, also known by the Pennsylvania Dutch name ( in English; compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.

English savoury pudding made by enclosing diced beef steak and lamb's or pig's kidney pieces in gravy in a suet pastry

Drisheen () is a type of blood pudding made in Ireland. It is distinguished from other forms of Irish black pudding by having a gelatinous consistency. It is made from a mixture of cow's, pig's or sheep's blood, milk, salt and fat, which is boiled and sieved and finally cooked using the main intestine of an animal (typically a pig or sheep) as the sausage skin. The sausage may be flavoured with herbs. Historically, tansy had sometimes been used as a seasoning for drisheen. However, it has since been discovered to be toxic to humans. The recipe for drisheen varies widely from place to place and

savoury dish associated with the UK towns of Oldham, Bury and Rochdale

thick stewed corn dish from the Southern United States

meat dish served mainly at chip shops in Scotland; made with beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fat and colouring, formed into a sausage shape, coated in a batter, deep fried, and served hot

North English savoury pudding of boiled legumes (e.g. split yellow peas) with water, salt, and spices, often cooked with bacon or ham

pudding made with wheat flour and suet