A sausage by any other name..........

Epicurean Exploits - Food and Recipes
#1

Just wouldn’t taste as kick ass!

Call it “pudding”, Boudin, morcilla, etc., blood sausage just plain rocks!

http://www.nytimes.com/2010/12/15/dining/15blood.html?ref=dining" onclick="window.open(this.href);return false;

#2

Make your own: http://honest-food.net/wild-game/wild-boar-recipes/wild-boar-charcuterie/morcilla-sanguinaccio-boudin-noir/" onclick="window.open(this.href);return false;

OR

#3

You know what they say about sausages & laws right? [wink.gif]

#4

Well this is the time of year to make that and Jamon…which we are going to do the latter with some black footed ones next week (here) [wow.gif] !

My farmer in Spain just butchered 3 hogs, they have lots of Morcilla hanging. The recipe in the village is amazing!

#5

I enjoy blood sausage, but probably not enough to seek it out. I think my grandmother used to serve it when I was a kid, and I am sure I had it once or twice when we were in Spain, kind of “by accident.”

What I get hungry for every Christmas is the “opposite” sausage, the Boudin Blanc. Wow, yum, those are really pretty special. I’m not even positive what is inside, I think probably veal, chicken, cream, and wonderful spices. It’s just a splendid flavor. You might think the Bavarian Weißwurst would be similar, but to my palate the Weißwurst is much less interesting. I enjoy it but I wouldn’t go out of my way to find one. Whereas I am already plotting to get Louise to buy me some Boudin Blanc from one of those gourmet shops down in Princeton.

#6

This is a terrific boudin blanc preparation: Boudin Blanc with Leeks and Mustard Sauce Recipe - Marcia Kiesel" onclick="window.open(this.href);return false;

#7

A good Black Pudding is pretty incredible as well.

#8

My Polish/German grandmother used to make blood soup. As a kid I thought it was the most disgusting thing I had ever seen. I like blood sausage. I would imagine I’d probably like the soup now. [snort.gif]

#9

That DOES sound attractive, although the sausages are so rich that a rich prep is almost gilding the lily.

#10

Jorge, gearing up for a holiday sausage party?!

#11

#12

RULE: Nothing succeeds like excess.

COROLLARY: The is no excess like wretched excess.

Enjoy!

#13

Hmmm… where is Serge when we need him?