Blutwurst 
Well first Jim, it was worth every penny you paid for it.
Like Buddy, I've had
black puddin' at many an Irish breakfast.
I've also sampled many variations of
Czarnina, the Polish duck's blood soup.
I also know why kids don't beg their mom for bloodwurst sandwiches for their school lunch and why
Campbells doesn't sell blood soup.
It's a texture mouth feel thing. That and the extreme riichness of the product, coupled with not having grown up with it as a kid. The
Usingers Thueringer blood summer also has somewhat unusual, at least to me, seasonings.
I'm eating and I'll finish it but I've got my sandwichs slathered with pickled hot peppers to cut that richness.
Thanks Jim. I'm going to miss your wicked sense of humor.
(I'm not a suelze or headcheese fancier either; texture again)
