I didn't like black budding because of lard. Usually there was always pieces of lard inside. I still don't like lard. Fortunately lately they don't but so much lard into sausage. I think I did read somewhere that Sausage makers are in unfortunate because Estonians prefer meat products that doesn't contain much fat.. so they try to export. But I have nothing against of black budding, my mom did it some time when we used to farming.. The paste or dough(I don't know how should to call it) really did look horrifying pink before boiling
I only don't like black budding sausage, because it's usually made of natural gut. Gut is hard to chew. Even worse is to prepare them.. Once we also did try to do sausage but failed since guts weren't good. It's not like that I don't want it eat because it's gut, Really I'm lazy to chew.
Radish I have ate, red one and white one. I can't say I liked. It was bitter.