I picked up some nice looking blood sausage from Grand Central Food Market in Manhattan the other day. Having never cooked blood sausages at home, I was sort of winging it. Simmered them in a half inch of water in a covered pot for about 15 minutes. Took off the lid, and the sausages had ruptured. Extremely unappetizing-looking, if you can imagine, but it did smell nice. One problem, I suspect, is that I had the heat too high--my cheap little stove isn't very good at simmering.
I want to give it another try, but figured I should check in with fellow chowhounds to see if anyone has any tips or favorite methods of cooking up blood sausage.