[Bit]

My eyes are glazing over, lol...

Originally Posted by Incubus

Black pudding is delish. It's blood sausage, made with pigs blood (well my local one is)

The famous Bury black pudding is made in my home county of Lancashire and the town of errrm Bury.
http://www.buryblackpuddings.co.uk/
http://www.manchester2002-uk.com/eat...al-dishes.html

There are national versions and variations. I personally love morcilla from Spain.
http://en.wikipedia.org/wiki/Black_pudding

I read those links (well, not so much the Bury link) and I've gotten quite the education... dunno why the whole blood thing squicks me out; I'm an omnivore... I guess the blood's always been an incidental thing, though, and never the focus of the food.

It just wasn't part of the culture I was raised in to even admit that meat has blood in it, and isn't that silly? I don't know if that was just in my area, or if it was real common in the US to be raised that way. Surely kids from families who hunted would know better...