blood sausage

[tanyalynn]

This is theoretical at this point, but maybe someday it won't be. Does anyone make it? Can you ask your processor for the blood from your cow/pig/other animal?

I've never had blood sausage, we just have stories in the family of my FIL enjoying it. Seems like it should be nutritious, and following the philosophy of not wasting any of the animal, it seems like a good idea.

Are there other consumeable uses for blood?

[tanyalynn]

Fess up, someone's tried blood sausage, haven't they? I think traditional in both French and Mexican cuisine (not sure about Spain).

[kl5]

I have never asked a butcher for blood, but I'm sure it would not be such a strange request, especially in a city with various ethnic groups. Here in Chicago, most Polish delis will sell their version of kiszka (KEESH-ka) or Polish blood sausage. It's good stuff, in small quantities. My grandmother used to make Czernina (we pronounce it chow-NEE-na, but that's probably wrong...), which is soup with duck blood. A Polish butcher could probably help with that. I've seen it frozen here (ducks' blood). I have also had noodle soup in Vietnamese places with solidified, cubed blood--I believe it was pork. Also good stuff, very iron-y and delicious. I have also had amazing Thai boat noodle soup with blood as an ingredient (it acts as a thickener, very velvety and rich).

I have no idea if this is the sort of response you were looking for. But anyway here is a Wikipedia entry on blood as food. Good stuff!

:

[IsaFrench]

would there be a german shop catering for expats or local customers with german ancestry in your town ? they should have blood sausages for sale (but it's sort of seasonal and rather an autumn/winter dish I believe ...)

I found one when I was living in American and wanted to give a treat to a granny who hadn't been in France in decades & hadn't had blood saussages to eat nearly since her childhood ....

have never actually made them myself
but I like to serve them sliced and grilled, together with peeled, cored and sliced apples gently cooked in butter & with mashed potatoes

[RAF]

I have made both blood pudding (sweet) and blood sausage from blood from our own animals that were butchered. I didn't care for the blood sausage, but I think we could have made it better (it was our first time). The thing with blood is that it will turn into a big red, jellowy glob just seconds after it is caught in a pot so you have to have salt in the pot that you catch the blood in and you have to stir it constantly for a few minutes to keep it from coagulating. I am not sure about how much salt needs to be added and ended up with too much once and not enough another, which definitely affects the quality of whatever you are using the blood for. Anyway, I suppose if you have a butcher who knows how to do it properly, then it isn't a big deal. The blood pudding was really good, though it took a little bit of time for me to get past the idea of eating cooked blood. It had bread, dried fruit and spices in it and was pretty sweet.

[tanyalynn]

kl5--I had no idea so many different groups of people used blood in their cuisines!

kl5 & IsaFrench--It never occurred to me to find an ethnic grocer and see if there's some for sale, the kids are young, I bet I could further warp their palates. I live near Houston, I should be able to find something!

RAF--Ah, the coagulation problem, I hadn't realized it was so quick, probably not every processor would be willing/able to deal with that. But interesting to read your experiences.

And all--thank you, it's a nice place when I can ask about eating blood and people don't respond with and :Puke

[IsaFrench]

what about that location ? you could phone and inquire before going in ...

Tindy's deli
18307 Egret Bay Blvd
Houston, TX 77058-3253, United States
[phone]