Just caught an old Tony Bordain show in Prague? it was where they butchered a pig, broke it down into primal cuts and made soups and sausage with the trimmings. The butchers cut the cleaned intestines into maybe 18 inch lengths, tied one end off and then stuffed them by hand, about as fast as I could stuff with a vertical stuffer. Absolutely amazing.
That was one of the most informative shows I have seen in a while. Just goes to show how much we have to learn from the old guys. Not sure I could handle the blood soup but how do you know you won't like until you try it?