In North America corned beef dishes are associated with traditional Irish cuisine.
Irish black pudding is made from a mixture of cow's, pig's and/or sheep's blood, milk, salt, fat and breadcrumbs, which is boiled and sieved and finally cooked using the main intestine of an animal (typically a pig or sheep) as the sausage skin.
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The strongest influences on traditional Quebec cuisine come from the cuisines of France and Ireland, as the two largest ethnic groups in the province are French and Irish, although many aspects of Canadian aboriginal cuisine have also had a significant impact on Quebec cuisine.