Brenda Hebert wrote: > > > She also made a thing called Blod Pudding and Blod Sausage. Thanks for the > My 1/2 German, 1/2 Irish grandmother thought blood sausage was a >"French > thing" LOL I guess my French ancestors weren't the only ones to make > blood sausage. Me, I don't know if I could eat it. It just doesn't sound > very good! And to think, the kosher Jews do not eat blood. Their meat is > drained of blood before they will eat it. I think almost every ethnic group has something they consider a delicacy, often made out of some part of the innards, that those of other groups who did not encounter it in childhood think is a revolting idea. With the Germans and PaGermans it may be some of this blood sausage, which I am not familar with, but I also think of liverwurst (Braunschweiger). My husband won't have anything to do with that but he goes to Scottish festivals and eats the haggis, which I cannot get down. I also think of the English steak-and-kidney, the Jewish chopped liver, the Black Chittlins. All of these tend to be in this category - those who grew up with them think they are great but others find it hard to relate to, to put it mildly. I'm not sure what would be a French equivalent; sweetbreads, maybe? -- jan <janiceaf@ix.netcom.com> Interested in names: FRANK, KELLER, PENROSE, SCHULTZ