I am not a sausage maker & if I was blood sausage would put some strain on my marriage!I buy the spanish version here,morcilla made by Rodriguez family. Happily available 5 minutes from my office. I had morcilla with the apple,radish & dressing in a tapas bar,I just adapted it by adding scallop. It was seriously good,sherry vinegar worth chasing down.
Octopus is one of those size things,I got seriously big O'pus for that.Poached legs in water,bay leaf,lemon,garlic,parsley NO SALT. When they are pink & soft ish ,cool de skin de sucker then heres the trick. Freeze them. When you want to start again they are super soft. Just clean them up,wrap grill .O'pus throws a lot of salt when boiled & the prosciutto will be salty enough when you grill.
I was also going to do Viet sugar cane prawns but I rushed it & it didnt make cut.Sugarcane can now chimney on MES.