Yum – a Sunday breakfast treat, especially tasty when one has been soooooo good throughout the week.  Since I am avoiding potatoes at all costs I can’t have hash browns, yet I still want something special for breakfast on the weekend  – and this dish is it!  I have fond memories of my Father making Blood Sausage for us on Sunday morning after Mass – it was such a treat for us (although for him this was served most days as part of an Irish breakfast growing up in San Francisco).  Blood sausage (which is also referred to as Black Pudding or Blood Pudding), is generally made from pork blood and a high proportion of oatmeal and sometimes barley, in addition to pork.  I realize this might not be to everyone’s liking just from the name of the dish, but if you try it, you will be delighted that you did.