I love blood sausage, but then I'm a sausageaholic. I've only ever had homemade blood sausage, lovingly crafted by the same person who carefully raised the hogs, butchered them, and saved the blood. From what I understand, blood sausage needs to be made from very fresh blood, which makes it difficult for home sausage makers who don't have access to freshly-butchered hogs.
I received my much-anticipated sausage stuffer for xmas, and I'm going to try my hand at many new recipes, but blood sausage likely won't be one of them unless I can find a good resource for fresh blood. Hmmm, that made me sound like a vampire!