Toast the oats until golden, then reserve. Coarsely pulse the oats in a spice grinder to break them up.

Cook the onion in the oil in a wide pan on medium-high heat for about 30 minutes, adding a little water here and there to prevent burning. Eventually the onions will turn a deep brown, and start to taste sweet. Set the onions aside-you should have about ½ cup.

Meanwhile, mix the water and buckwheat flour well, then cook, whisking, until the mixture is thick, and the flour is cooked. Cool the buckwheat, covered.

Mix the ground meat into the buckwheat mixture, along with the spices, onion, oats and salt, then add the blood and mix to combine.

Allow the mixture to rest for 30 minutes, then pack into casings, poach, cool, slice and fry until crisp. Alternately, pack the mixture into a greased loaf pan and bake at 350 until cooked throughout, about 30-45 minutes, then cool, cut into thick slices and fry crisp on both sides.