They serve it in Toronto - rooooooad trip ;)

Now I'm curious about blood tongue sausage - I've had blood sausage before (as black pudding, morcillo, and 순대), but I've only had tongue sliced thin rather than as ground meat. I feel like blood sausages for the most part have been drier than I expected - after all, there was liquid involved, shouldn't they be, well, juicy? *G*