Inspired by this post http://chowhound.chow.com/topics/704940
I was going to try more blood sausages. I've only had the Argentinian and Korean ones and only ever eaten them with rice. Only preparation is steaming or in a covered pan with a bit of water and slightly fried after the water evaporated.
What are some other preparations, serving methods or side dishes that would go well with different blood sausages? We're not squeamish at all when it comes to this kind of food. I grew up eating the filipino dish diniguan.
Thanks in advance!