Blood Pudding?

never tried it supose it would have a livery taste a few years ago some of the operators i worked with were going to make a special trip for some blood sausages that a butcher made up special,,,,, as far as chitlins i never understood peoples problem they never bat an eye if they are used as sausage casings but fry them up by thier self and they wont touch them, head cheese /goetta /rindworst/poordoo all basicly the same thing just a cerial product with a meat mixed in and fried/boiled my family alwways made head cheese with cornmealno onions/garlic or spices i prefer goetta myself pinhead oatmeal with lots of onion/garlic and a little hot pepper, not only did dad not eat spices he couldnt stand to smell them cooking, william woys weaver recently wrote a book on goetta and such recepts and history its facinating lots of things are regional , like trying a lot of different things and changing them to fit my lifestyle and taste

I love a good fried brain sandwich. Get some brain (usually pig, but lamb is better if you can find them). Flatten it out gently into a burger shape, flour and fry until crispy. Put between two slices of bread and enjoy!

When I was in Spain I had something that was made out of congealed sheep's blood that I guess might have been a blood pudding of a sort.

I have also eaten squirrel, some pork headcheese, racoon, some kind of Spanish cow part soup (nothing I recognized), squid, octopus, freshwater eel and other things that may not sound too appetizing. However, I tried them before I decided on if I liked them or not.

I may not eat these other things much now, but I know that they can be eaten and if I need to, I know where to find most of them here locally. Besides, I look at it like this, if most people won't eat them, then they will be around for me when everyone else is hungry. :haha:

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