Thanks to the suggestion from another member, jenny_haddow, on what to do with the rest of the dried pig's blood - I made Morcilla. After a few attempts, I settled on a mixture that was a little meatier than normal and I was very happy indeed. It was time-consuming and a very messy affair - but great fun and worth it!
I've still got more dried blood left, so it will be boudin noir next I guess!
Link here if you are interested:
https://www.dinnerdinnerfatman.com/blog/morcilla-blood-sausage-recipe
