What could be more succulent than a nice Swiss Blood Sausage, although I must admit it is a matter of taste. My first confrontation with such a sausage was in Switzerland at my mother-in-laws table. I will try anything, you never know, perhaps it is the food that was ideal for a good meal. I did eat it, as I eat most food that is served. However, it was not as I imagined it to be. The blood was not solid, but a little soft and juicy, as blood would be. The farmers and butchers make them usually in Autumn and are known as a delicacy. There is also another variety, the liver sausage, but not much better. Are they succulent? I suppose they are but the idea of turning fresh blood into a sausage is not everyone’s idea.