Blood Sausage

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John Liotta
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Blood Sausage

#1 Post by John Liotta » May 11th, 2012, 3:45 pm

Does anyone else love this stuff? We had some great blood sausage last night here in town at a restaurant called Pura Vida.

I need to eat more of this, especially the one I had last night.
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Re: Blood Sausage

#2 Post by Roberto Rogness » May 11th, 2012, 4:26 pm

One of my favorites! Hit that with some garlic & hot sauce and a nice dry sparkling rosé....enter nirvana directly!
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Re: Blood Sausage

#3 Post by Jorge Henriquez » May 11th, 2012, 4:28 pm

Love it as well! Especially the Spanish morcilla.
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Re: Blood Sausage

#4 Post by Nola Palomar » May 11th, 2012, 4:33 pm

Jorge Henriquez wrote:Love it as well! Especially the Spanish morcilla.
+1
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Re: Blood Sausage

#5 Post by jhowe » May 11th, 2012, 5:29 pm

I love it too and I'm most familiar with the French, Spanish, and German blood sausages. Anybody have any experience with the Cajun stuff?
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Re: Blood Sausage

#6 Post by John Liotta » May 11th, 2012, 5:32 pm

Jorge Henriquez wrote:Love it as well! Especially the Spanish morcilla.

We had smoked morcilla last night. Finished off the last few pieces today.
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Re: Blood Sausage

#7 Post by George Hejna » May 11th, 2012, 5:49 pm

I didn't think I was a big fan. Then I got some from Publican Quality Meats in Chicago.

Amazing stuff!

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Re: Blood Sausage

#8 Post by John Liotta » May 11th, 2012, 6:09 pm

George Hejna wrote:I didn't think I was a big fan. Then I got some from Publican Quality Meats in Chicago.

Amazing stuff!

George

Next time I'm in town I really need to go there. Bowden is there now, maybe I'll just make him go there!
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Re: Blood Sausage

#9 Post by Victor Hong » May 12th, 2012, 6:58 am

George Hejna wrote:I didn't think I was a big fan. Then I got some from Publican Quality Meats in Chicago.

Amazing stuff!

George
I have loved it since my girlfriend and I ate it at Florent in 1985, when the Meatpacking District was a meatpacking district.
Indeed, on Thursday, I ordered two servings at Publican, and watched Chris Freemott, Jim Brennan, and David Kolin gobble every bit. [snort.gif]
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Re: Blood Sausage

#10 Post by George Hejna » May 12th, 2012, 7:45 am

Victor Hong wrote:
George Hejna wrote:I didn't think I was a big fan. Then I got some from Publican Quality Meats in Chicago.

Amazing stuff!

George
I have loved it since my girlfriend and I ate it at Florent in 1985, when the Meatpacking District was a meatpacking district.
Indeed, on Thursday, I ordered two servings at Publican, and watched Chris Freemott, Jim Brennan, and David Kolin gobble every bit. [snort.gif]
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Re: Blood Sausage

#11 Post by Eric LeVine » May 12th, 2012, 8:02 am

And don't forget about Black Pudding too!
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Re: Blood Sausage

#12 Post by Chris Freemott » May 12th, 2012, 4:09 pm

'twas terrific at Publican

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Re: Blood Sausage

#13 Post by Jeremy Holmes » May 12th, 2012, 10:22 pm

Christian Parra Boudin Noir is exceptional and is served at Le Severo or can be bought at Da Rosa when in Paris.
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Re: Blood Sausage

#14 Post by Linda Baehr » May 13th, 2012, 7:08 am

Eric LeVine wrote:And don't forget about Black Pudding too!
There's an Irish Pub in SF that serves a really good breakfast on weekends. Good puddings on the Irish breakfast.
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Re: Blood Sausage

#15 Post by Tran Bronstein » May 13th, 2012, 12:42 pm

Have to go against the bloodfest here. Maybe I've just never had good quality blood sausage but whenever I've had it I've always found it to be really gross. I mean really, you're eating coagulated blood! Also, I don't think it's very nutritious, either.
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Re: Blood Sausage

#16 Post by Michael Bowden » May 13th, 2012, 12:52 pm

John Liotta wrote:
Jorge Henriquez wrote:Love it as well! Especially the Spanish morcilla.

We had smoked morcilla last night. Finished off the last few pieces today.
Wait...that means you actually ate leftovers....people, this says a lot....Liotta NEVER eats leftovers.
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Re: Blood Sausage

#17 Post by Robert.Fleming » May 13th, 2012, 12:56 pm

Tran Bronstein wrote:I don't think it's very nutritious, either.
Nutritional upside: High in protein and iron. Downside: Relatively high in saturated fat.

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Re: Blood Sausage

#18 Post by Eric LeVine » May 13th, 2012, 1:02 pm

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Re: Blood Sausage

#19 Post by drsugarman » May 13th, 2012, 1:56 pm

Nola Palomar wrote:
Jorge Henriquez wrote:Love it as well! Especially the Spanish morcilla.
+1
+1 Ate this for breakfast most mornings when we were on Spain last summer. YUM!

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Re: Blood Sausage

#20 Post by Victor Hong » May 13th, 2012, 2:08 pm

drsugarman wrote:
Nola Palomar wrote:
Jorge Henriquez wrote:Love it as well! Especially the Spanish morcilla.
+1
+1 Ate this for breakfast most mornings when we were on Spain last summer. YUM!

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By that analogy, meat gravy is liquified scabs. [cheers.gif]
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Re: Blood Sausage

#21 Post by Jim Brennan » May 13th, 2012, 2:17 pm

Blood sausage is an Irish breakfast staple... Used to eat it regularly when I lived there in '92 - '93.

YUM!

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Re: Blood Sausage

#22 Post by Frank Deis » May 14th, 2012, 3:10 pm

I can't honestly remember, but I think my grandmother fed me this when I was a kid.

I have never recoiled in horror from it, it has a good rich flavor.

But a lot of people I know react like Tran, "ew! blood!!"

We saw it constantly in Spain, very very popular there, but then again I'm insensitive to it and I can't honestly remember whether I ate it there or not.

Often on the menu (or part of the buffet) for breakfast esp. in Madrid.
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Re: Blood Sausage

#23 Post by Brian G r a f s t r o m » September 17th, 2019, 1:28 am

Can't recall ever having one I disliked; some have been bland, but most I've enjoyed. Black pudding, in particular, I like.
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Re: Blood Sausage

#24 Post by Jay Miller » September 17th, 2019, 8:25 am

Maybe I've never had a good example but the ones I've had never did anything for me. I'll still try it if it gets put in front of me but I never have more than a bite or two.
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Re: Blood Sausage

#25 Post by Christine Huang » September 17th, 2019, 8:38 am

I love it! No matter the country, If I see it on a menu, I'll order it.

I also love the Korean version. Every once in a while, I'll even buy the frozen ones at HMart just to satisfy a craving. I also love Duck's Blood and Pig;s Blood Soup. Yum!

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Re: Blood Sausage

#26 Post by GregP » September 17th, 2019, 3:42 pm

Jay Miller wrote:
September 17th, 2019, 8:25 am
Maybe I've never had a good example but the ones I've had never did anything for me. I'll still try it if it gets put in front of me but I never have more than a bite or two.
Should be plenty of Russian markets in NJ. Main difference between Russian and other versions is Russian one has buckwheat instead of rice, and this, IMO, makes a huge difference, not only in texture and "density", but in flavor as well. Buy some, throw it on a well heated pan, for a minute per side, or more, and have at it. Grew up on this stuff, still love it. And every time I pass meat sections in Asian markets I look at pork blood tubs, one of these days will make my own from scratch.
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Re: Blood Sausage

#27 Post by David K o l i n » September 17th, 2019, 5:24 pm

Nums. Had some excellent morcilla off a Puerto Rican food truck this weekend.

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Re: Blood Sausage

#28 Post by Randy Bowman » September 17th, 2019, 7:56 pm

Never had blood sausage. We were in SF at an Irish pub and as a sausage lover I asked the waitress how it was. She asked if I have ever had blood sausage and I said no. She suggested I go with the Shepard's Pie instead. Loved the Shepard's Pie. Still clueless about blood sausage.
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Re: Blood Sausage

#29 Post by J. Rock » September 18th, 2019, 2:05 pm

I just had it last night at my new neighbor's (from Argentina) bbq and rather liked it. It had good flavor and almost like a pate-like texture, which surprised me the most.
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Re: Blood Sausage

#30 Post by MBerto » September 18th, 2019, 3:46 pm

Holy 7 year old thread batman!

I used to eat this stuff at my grandmother's house in south carolina. It was something in the blood sausage/head cheese neighborhood. I recall my dad describing it as "everything leftover after they were done making hot dogs". She's fry it up and we'd mix it in the grits.
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Re: Blood Sausage

#31 Post by BenjaminL » September 18th, 2019, 3:58 pm

Nola Palomar wrote:
May 11th, 2012, 4:33 pm
Jorge Henriquez wrote:Love it as well! Especially the Spanish morcilla.
+1
This- I started making my own based on a recipe on the Davis, CA wiki page. The description of the process was "it should look like a WWI Medic's field kit". It did!
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Re: Blood Sausage

#32 Post by MBerto » September 18th, 2019, 4:01 pm

Further research indicates this stuff was called liver pudding.
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