I am now considering blood sausage, of which I am quite fond. When we last returned from a trip to Europe I was motivated enough to look up recipes. And then I asked my nice butcher, who assured me that I could certainly buy pig's blood -- in 50# lots! I quickly gave up that idea :-). But I was recently reminded that Asian markets sometimes sell it, so I plan to look the next time I am in our "big city", an hour away from home. The only kind I can find ready made are good, but too salty for my taste. We had an excellent type in Spain for which I found a recipe, and would really like to give it a shot. Not sure how to do it without rice or oatmeal, but feel it might be worth a try.