Order the Vesperplatte ($13.50), which is served with German rye soda bread, mayonnaise, and a terrific sweet-and-spicy mustard.
SOONDAE (OR SUNDAE)
Korean soondae is a subtle, spicy, rice-based version of the delicacy, one that leaves a sausagey aftertaste. Try the pan-fried version with silver noodles at Cocobang (550 Taylor, SF. 415-292-5144), a surreal hole-in-the-wall that offers (also rice-based) Korean OB Lager, which makes its appearance in a giant, plastic, screw-top two-liter bottle. For a classier take on Korean BBQ, Muguboka Restaurant (401 Balboa, SF. 415-668-6007) has something for advanced lovers of blood sausage. Its sundae is big enough for four people and the menu provides a bare-bones definition of the dish. It's best with spicy noodles on the side.
If you want a home-cooked blood sausage meal, head to Geary Street. Despite the shortage of Polish restaurants in the city, there are plenty of Polish delis. Check out Seakor Polish Delicatessen and Sausage Factory (5957 Geary, SF., 415-387-8660) or New World Market (5641 Geary, SF. 415-751-8810) and discover a whole new world of sausages, wursts, salamis, and, of course, kaszanka Poland's take on blood sausage.