It's called "boudin noir" in France, it's quite popular, cheap and very very delicious.

I wonder what the author means when he says "sometime in recent history, we forgot how to use blood". Who's we?

Blood sausage is pretty common all across Europe.

In Argentina we call it "morcilla" ( http://es.wikipedia.org/wiki/Morcilla -> http://en.wikipedia.org/wiki/Blood_sausage ). We usually eat it in every "asado" (barbeque)

In Norway we also eat blood sausage (blodpølse), blood pudding (blodpudding) and blood potato dumplings (blodkomle)[1]

[1]: http://www.haaland-kjott.no/wp-content/uploads/2012/05/NRK35...

In the UK it's not uncommon with fried breakfasts, but it's called "Black pudding".

I am from the state of Michoacan, Mex. There is this dish done with the pig´s blood and intestine, it might not look like the most appetitizing dish but it´s pretty good. Its called "Soricua" by the way. We might be speaking about the same dish.