Lets be honest with modern amenities summer and fall inside working
conditions are pretty much the same, although admittedly the sausage
has a fall sensibility and tradition to it. I usually make the
spanish style with onions as well as a little apple, cream sherry and
fresh herbs. I've done it with and without the rice in the sausage.
With the rice versions I've slanted towards a more SE asian approach
with the flavorings. Blood sausage making is an absolute mess so be
prepared to stain a lot of things red and get dirty. I recommend
working with at least one other person on the project and using a
large funnel to stuff the casings. Lastly try and poach the finished
product slowly at barely a simmer. Freeze the portions you aren't
going to use immediately to maximize longterm freshness.
Stereo :: Interactive & Design