>>How about good old British black pudding - like wide sausages of congealed pigs' blood with other grisly bits in it? Absolutely delicious!
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>Other grisly bits? Only a few bits of bacon here and there, nothing else. Best fried with some eggs in a pan, or as a sausage, stuffed into the wider intestines of the late pig, and then boiled. May even be smoked later. And it's pronounced "krvavica" (krv=blood, r as a vowel, and our c is pronounced as zz in pizza).

UK black pudding comes as a (preferably wide) sausage (down south here it's hard to find a good wide one) in a black skin (don't know what made from or if edible). It's a peuce kinda colour that goes black when shallow fried. And that's the only way to cook it, and served with sausage, egg, bacon, fried mushrooms, maybe home fries, beans and fried bread.

Near my dinner time now but another hour before I get home (salivate, drool).

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>Also the "white sausage" aka Leberwurst, which is mostly liver, but also any other meat that comes off the bones when thoroughly boiled - including the skin - off the head, spine etc. Stuffed into the same intestines, with a lot of ground pepper and minced garlic.
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>Here we go again, but today it's my lunchtime already :).