I just got this off of the internet:

Tiết canh is a traditional dish in Vietnamese cuisine. In the north of the country, this pudding is eaten for breakfast, particularly by country people, as an alternative to the soup known as pho. Tiết canh is made from raw blood, usually duck, and sprinkled with crushed peanuts. The government of Vietnam has been considering banning the sale of tiết canh due to the danger of the transmission of the H5N1 avian influenza virus from birds to humans [1].

Blood sausage has been made on the day of slaughter for thousands of years, and was even written about by Homer. The sausage tastes best when made with fresh blood which has not coagulated, and is therefore one of the first products to be made from the slaughtered animal. Depending on the region, animals may be slaughtered by gun or knife, but in either case must be suspended and bled. The blood is collected in a basin for use in blood sausage, and is usually kept somewhere cool while the animal is being butchered and dressed.
In the most simple form, blood sausage consists of onions and a few herbs and spices cooked together with pork, to which the blood is added. The mixture is thoroughly stirred together so that the blood distributes evenly, and then forced into sausage casings. It is important not to use too much blood, and to ensure even mixing, so that clots of blood do not form in the sausage, which can make an unpleasant experience for the diner. After being made, blood sausage can be cooked and canned, dried, or eaten fresh.
Fresh blood sausages will generally keep for only a few days, although they can be frozen. Because of their short shelf life when fresh, blood sausage frequently accompanies the traditional post slaughter meal, which includes other delicate meats such as the liver. Because of the delicacy of blood sausage, it is usually available for sale in a precooked or cured form, which tastes very different than fresh sausage. For this reason, many chefs with access to a good butcher prefer to make it fresh, although obtaining fresh blood can be difficult in some areas.
Blood sausage is made in a variety of ways, with many additional ingredients such as cream, seasonal vegetables,

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I find this very hard to believe. (that people eat this), but it's true.

Oh My!!!