>>In the UK we eat "blood sausage" too, congealed pigs' blood. We call it Black Pudding. Sounds disgusting but it's absolutely delish!
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>Yeah - we hear a lot about how "great" english food is here in the states! In fact, the Kingdom's quisine is world renowned!:)
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>Bet we have something in Texas you don't have. It's made in Mexican fooderies all around the southwest as a traditional Sunday breakfast. They slow roast the head of a cow till all the meat and sinusiodal juices fall out and whip some onions and seasoning in, then cut it with eggs. Rich - a lttle slimy - but quite tasty wrapped in a hot al`dente flour tortilla!
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Now-now - no need to get sarky!

I bet that would never beat fresh Highland Haggis. The best ones are those that are caught wild, in the mountains near Fort William. They thrive on the cold wet weather, which means they buid up a good insulating layer of fat.