Blood Sausage Fest


I just spent the day with a bucket of blood and good company. Full video action coming soon.

5 Responses

  1. Boudin Noir. Love it.

  2. Mel says:

    I gotta say, blood sausage is one thing I don’t know if I could handle. I’m curious to see this video; maybe I will be able to overcome my revulsion…

  3. It was reading medieval historical novels and realizing that people made blood sausage because without it, they’d not have enough protein/iron to get through the winter that convinced me that a vegetarian, local diet is just not workable in my current climate/growing region. I can’t grow enough beans to get me through a winter, not on my clay soil, and I do have pasture grass in plenty that sheep happily convert into delicious meat.

    That said … I dunno if I’m quiiiiiiiite ready for blood sausage yet.

  4. CH – :)
    Mel – Like many things, it’s not nearly as nasty as you might think. That said, I’ll go on record that it’s also not my favorite sausage – but it was a heck of a lot of fun to make!!
    AJC – If one is truly concerned about using the entirety of an animal, whether for moral ethics or survival, I totally ‘get’ blood sausage. From a culinary hedonism perspective, I don’t get it. But this is a guy who will pass on foie gras and white truffle too…

  5. kateryna says:

    I love your blog Kevin. I found it when I googled lard, but this lood sausage article surprised me since I’ve revisited blood sausage recently after not having it since I was a child. .I’ve added you to my blog list on my site. We both live in Edmonton.I’m planning to order some pork fat and render my own lard soon. Glad I found you.

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