It all seems like a lot of fannydangle when you can purchase the finest from Mr MacSween, unless you have a spare set of sheep lights hanging around. Maybe more day-to-day doable without the stomach at all - baked in a nice earthenware dish? It would be a nice thing to fiddle around with seasoning-wise for home use.
Re: blood sausages, again it seems like you'd only really want to if you were keeping pigs or otherwise had access to lovely fresh blood and fat, also intestine of course. Huge Fearnly-W seems to enjoy it, but feh. I trust butchers to do this sort of thing.
― Liz :x (Liz :x), Wednesday, 26 January 2005 12:43 (nineteen years ago) link