I've made some blood sausage in the past but am just now getting into the swing of it. I've been thinking of using onions & rice or onions & oats as my primary filler, but i have some basic questions:
What ratio of blood to filler should I be aiming for? I'm tempted to do half and half, or MORE filler than blood, with the idea being that the final product will be a little heartier, but I am worried it'll be less blood sausage and more bloody grit.
Any advice for a novice blood sausage maker?