Originally Posted by rufuspaul
Not a big fan of the organ meats, foie gras excluded. If it's like liver as Boozehound said, I would go for a saute and then a tart fruit reduction sauce, currants for example, that would add a little acidity and possibly make you forget you were eating offal.
I actually didnt buy or taste the uterus. I was just joshing you (and recalled Dashass's aversion to the swine). I think its generally slow cooked (like a braise or stew). Not sure, since its smooth muscle rather than skeletal muscle.
As for blood sausage (or pudding), I've yet to eat any I havent loved (dont think ive had any PR though, just Irish and scottish). Mmmmn blood