At this time of the year, there is a northern German specialty that we love to eat - either with family, with friends, or at the restaurant: Grützwurst.
I tried to find a translation, but all I could find was "white pudding", which sounds kind of yuckie.
Up here in the north, Grützwurst is a special sausage, in other parts of Germany, Grützwurst is the general name for a kind of sausage (all kinds that are made of pork, blood, and groats). It comes with or with raisins, and is served traditionally with home made mashed potatoes, and home made apple sauce.
And yes, we do have sort of a strange taste up here. But eating the blood of freshly butchered animals is tradition (although a dying one...). The Grützwurst tastes similar to the Scottish Haggis.