Anyone heard of it? I'll bet some of the New Englanders have. Portuguese blood sausage. The French call it boudin but that has rice in it -- not as good, IMO. Damn, it took me awhile to find any but I stocked up when I did this weekend. Tasty freakin' stuff!!

I like boudin but it's normally a side dish.... never had Morchella....

Coagulated blood in sausage casing?

^yep, with spices and onion. excellent.

sounds like kishka.

who stole the kishka?

man, anything with coagulated blood has gotta be good...

5:

Bob?