Blood Sausage

KevinButchering Pork, Charcuterie, From the Cellar, Pork, Sausage7 Comments

Allan Suddaby called me. He had ordered blood to make some sausage, and rather than getting a bit of blood, he got, well…a lot of blood. A big pail of it. So I offered to help him make sausage. This was our adventure.
[ps. I’m going to hope Allan weighs in either in the comments or on his blog about his thoughts on the process.]

7 Comments on “Blood Sausage”

  1. A Canadian Foodie

    The sausage looks great – but the blood splatter is disturbing. It is fun do learn new things, but I know I don’t care for blood sausage. However, I am eager for the video

  2. A Canadian Foodie

    Well – I would like to see a close up photo of the cooked sausage. What a process. Allan – I am a very fast and very good sous chef, too! Want to make some Serbian Sausage and then smoke it? Look at my post and let me know… I am in. But, it didn’t look like there was too much control when the meat was going into the casings. Couldn’t you slow it down to avoid all the air bubbles? I know our set up in Bosna was primitive, but it was essential to have control of speed and pressure of the meat going into the casing. Nice kitchen Allan. Great opportunity and great fun, Kevin! I love our local blogging community and the relationships I see growing through the love for good basic food.
    Bravo to the two of you.
    I will be making speckled goose and pork sausage this week. A small family batch… and then we will cure it and smoke it. It looks like a sausage tasting will be on the horizon in a few months. I want to make a big batch of the Serbian Sausage, too, first.
    :) Valerie (love the music on the video)

  3. Kevin Kossowan

    Valerie – We made a couple types, and they’re quite different, so I’ll try to get some finished product photo up soon. Allan and I both have sausage stuffing devices, and neither figured it was the right tool for the job as the product is too liquid to push through them. That said, we didn’t try that method and opted for the recommended funnel approach. Allan worked out the air with some love and gravity prior to poaching them off.

    For your speckle-belly [or white-fronted] goose sausage, I’d recommend doing some reading at Hunter Angler Gardener Cook linked up under Wild Food Resources on your right. Hank is a great resource.

  4. Karlynn

    I love your blog because you will do and try things that I never, ever will. ;) I can live vicariously through you, blood splatters and all.

  5. Allan Suddaby

    I was quite happy with the flavours we ended up with. I think the oatmeal version was slightly underseasoned (despite our numerous “quenelle” tests), but the spices were bang on.

    The colour changes of the sausages are striking, no? Purplish pink to burgundy to black.

    The major issue with the finished products was texture. Even after chilling overnight, the oatmeal sausage never really firmed up the way I wanted. It was difficult to cut up for frying.

    I know we poached the sausages to the proper temperature, so I’m thinking it’s just a problem with our recipe. Too much hot water in the oatmeal? I’m tempted to forgo the water altogether and just cook the oats in the blood.

    Overall a valuable experiment. I tried a couple other blood recipes today that I’ll try to write about this week.

  6. Pingback: Sub-Zero Fresh Pork Sausage Making « Kevin Kossowan

  7. Mel

    You know, I actually wasn’t grossed out by watching the process of making these sausages, and I think I’m much more likely to try some in the future, having seen it. I admit to never having seen blood sausage before now, but once they’re cooked they don’t look so bad. I’m thinking that I’d need to have a good wine pairing to make them truly palatable, though. (And I bet those coppery Burgundies just might be an awesome match. Awesome, or awful. Tough to say.)

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