Ever since going to England for the first time last September, I've been craving black pudding. I've seen blood sausage in a few specialty stores back here, but they've either had questionable ingredients (I know, most people would consider blood by itself questionable) or been imported and overpriced. Does anyone know of a good source in the US?
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You can get amazing blood sausage in Hamtramck, Michigan. This suburb of Detroit is known for its Polish population, and several butchers and restaurants can serve you some amazing fresh sausages, including blood varieties. With all sausages, you need to find out what other ingredients may be included with your meat, fat, and blood. Some sausages are made with grains. Alternatively, you could make your own! It's actually pretty easy to make blood sausage. Here's a good recipe: Ingredients: 1 lb leaf lard 10 lb onions, diced. This is the "filler" that is mixed with the blood. Some traditional kizkas (blood sausages) use buckwheat, some call for rice. Onions or other vegetables are a good switcheroo here for those of us on a paleo diet. 1/2 lb butter for those who "do" butter, or another 1/2 pound lard for those who do not 1 quart heavy cream for those who "do" dairy, otherwise a quart of beef stock Salt to taste Pepper to taste 1 tbsp your spice(s) of choice. Some good options are rosemary, thyme, basil 1/2 gallon beef blood natural pork casings Instructions: Remove skin from leaf lard and dice. Smother onions well in butter, cool, add leaf lard. Add all other ingredients, stirring carefully when blood is introduced. Using a funnel, fill pork casings and twist to desired size. Drop sausages into boiling water, lowering the heat immediately to prevent bursting. Using a small pot or ladle, keep the simmering water (170°F; 77°C) in motion. Cook the sausages for about 25 minutes. Using a needle or toothpick, pierce one sausage; if no blood comes out, the sausages are ready. Remove from water and lay on sheet pans lined with side towels. Yield: 8 lb Enjoy! |
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I think this a very local issue. By that I mean, your best are probably ethnic delis that serve those sorts of constituencies. In the Los Angeles area, for example, there are a few German delis that offer a wide varirty of sausages. I know they offer "véres hurka", which is a type of Hungarian blood sausage (made with rice). "Morcilla" is Spanish/Latin American blood sausage, when I was last in Argentine, it was made without rice. |
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In chicago area there's a bunch a local small delis that sell this stuff. I personally go to Calma OPtima (addison/Laramie) for my eggs, liver pate and Blood sausage. The taste is unbelievable-reminds me of what my grandma used to feed me when I was little. |
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Boudin Noir, the French version, traditionally only uses onion for binding. I don't have a source for it, but you could ask around. |
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If you have a Latino grocery ask if they have " Morcilla". It might be frozen; depending on the nationality of the recipe might have rice and peas in the mix. |
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