Mmmm, delicious moist, crumbly black pudding in a crispy batter. Delicious - the tang of the blood contrasting with the comparative sweetness of the batter, all smothered in salt and vinegar. I fail to see anything not to like about it.
And you're doing so well at driving undesireables away with your tactic of digging up the entire city centre. Every time I visit Auld Reekie, they change the tram works around to confuse me and get me lost. If I wasn't going over there, taking your jobs, I wouldn't bother.
It's quite popular in Quebec - it's called "boudin" there. Although there is a wimp version available - le boudin blanc, which doesn't have any blood in it.