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#1 |
An increasingly inaccurate name
Join Date: Jan 2005
Location: University. Don't try to reach me; it'll be a long wait.
Posts: 509
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At least one person will feel sick after reading this thread.
Recently I had the good fortune of trying out blood sausage for the first time. It was alright, but the filler was barley and oats so it felt kind of like Chinese preserved egg yolk without the Chinese preserved egg yolk flavor. Personally I'd take raw sausage over blood sausage. |
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