breakfast. However, my ancestors, who were in the sausage business, likely made "blood pudding" (bludwurst). I know they had an office in Great Britain. For an authentic taste, start with a sleepy chef, a sharp and greasy knife, and ten fingers. And see what you end up with.

Out this way, bludwurst or something close to it, is marketed as Salvadorean Chorizo.

Me, I prefer Rice Bitz. I sleep better not knowing what's in 'em.