Does anyone have any good recipes for cooking blood sausage? My friend has a couple sausages he got from his dad, and we're trying to figure out how to cook it. He murdered the first batch by trying to sautee it in a pan but it quickly burnt (although they were 1/4" thick slices, the outside was absolutely charred and the inside was raw).
It doesn't need to be anything super fancy, just want to make it at least edible.
I can't help you out, but I hope it tastes better than it looks. [Puke]
Do a search for blood sausage, there's 1/2 doz places with info to cook them.
haha I know, only at my 30+ age now will I entertain the thought of eating it.Quote:
Originally Posted by Sharpienads
Yeah, but I thought that the grizzled, wizened COAR-15 chefs might have something up their sleeves :DQuote:
Originally Posted by Great-Kazoo
Or you could look at this post
https://www.ar-15.co/threads/57885-B...=Blood+Sausage
I swear I searched!!!! wth..... thanks! ETA: this thread can still serve as a "preparation/DIY" thread, as there were no recipes in the above linkQuote:
Originally Posted by SuperiorDG
All of it I have ever seen cooked was black on the outside and red on the inside. It should have been cooked in the processing, so it can be eaten cold, but I would check if it was homemade.
Here's one I like. Be sure not to miss the last step.
1/2 cup unsalted butter, softened
1/2 cup crumbled Gorgonzola or other blue cheese
3 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh Italian parsley, minced
1 teaspoon crushed red pepper flakes
2 garlic cloves
1/4 cup pine nuts
kosher salt and freshly ground pepper to taste
8 (8 ounce)blood sausages
1. Preheat an outdoor grill for medium-high heat.
2. Place the softened butter, Gorgonzola cheese, thyme, rosemary, parsley, red pepper flakes, garlic, and pine nuts into the bowl of a food processor. Puree until incorporated, taste, then season to taste with salt and pepper.
3. Season the sausage on all sides with salt and pepper. Grill to desired doneness on preheated grill, about 5 minutes per side for medium rare. To serve, top each with about 2 tablespoons of the butter.
4. Throw the whole mess out in the yard for the crows and go to Burger King. Blood sausage is disgusting.
Thumbs' up, it's commercially packaged but good to know nonetheless.Quote:
Originally Posted by MarkCO
Hah thanks. Trust me, the local pizzeria is the backup plan.Quote:
Originally Posted by Tim K
oh man...haven't had blood sausage since 99 when dining with some Scottish friends in Gibraltar. Thought you cooked it the same as you would any sausage, like say chorizo ground sausage or a Jimmy Dean fm the tube.