To each their own.....I prefer a good pie to a furter, not that there is anything wrong with those who'd rather eat Frank.
Blood sausage ... hmmm http://www.koenemannsausage.com/moreinfo.cfm?Product_Id=103 Blood Sausage Recipe In France, known as boudin noir; in Germany, as Blutwurst. Ingredients Sausage casings 3/4 cup finely chopped onions in: 2 tablespoons lard 1/3 cup whipping cream 1/4 cup bread crumbs 2 beaten eggs A grind of fresh pepper 1/8 teaspoon fresh thyme 1/2 bay leaf, pulverized 1 teaspoon salt 1/2 lb. leaf lard diced into 1/2-inch cubes 2 cups fresh pork blood Instructions: Have ready: Sausage casings. Cook gently without browning 3/4 cup finely chopped onions in 2 tablespoons lard. Cool slightly and mix in a bowl with 1/3 cup whipping cream, 1/4 cup bread crumbs, 2 beaten eggs, a grind of fresh pepper, 1/8 teaspoon fresh thyme, 1/2 bay leaf (pulverized), and 1 teaspoon salt. Add 1/2 lb. leaf lard diced into 1/2-inch cubes and 2 cups fresh pork blood. Fill casings only three-fourths full; the mixture will swell during the poaching period. Without overcrowding, put the sealed casings into a wire basket. Bring to a boil a large pan half full of water or half milk and half water. Remove pan from heat and plunge the basket into the water. Now return pan to very low heat (about 180°F; 82°C) for 15 minutes. Test for doneness by piercing sausage with a fork: if blood comes out, continue to cook about 5 minutes more or until barely firm. Should any of the sausages rise to the surface of the simmering liquid, prick them to release the air that might burst the skins. To prepare, split and grill them very gently. Blood Sausage From The Professional Chef's Art of Garde Manger (Canada, UK), by Frederic H. Sonnenschmidt & John F. Nicolas. Ingredients: 1 lb. leaf lard 10 lb. onions, diced 1/2 lb. butter 1 qt. heavy cream Salt to taste Pepper to taste 1 tbsp pâté spice 1/2 gal. beef blood Instructions: Remove skin from leaf lard and dice. Smother onions well in butter, cool, add leaf lard. Add all other ingredients, stirring carefully when blood is introduced. Using a funnel, fill pork casings and twist to desired size. Drop sausages into boiling water, lowering the heat immediately to prevent bursting. Using a small pot or ladle, keep the simmering water (170°F; 77°C) in motion. Cook the sausages for about 25 minutes. Using a needle or toothpick, pierce one sausage; if no blood comes out, the sausages are ready. Remove from water and lay on sheet pans lined with side towels. Yield: 8 lb. regards wild