Anyone know how to cook Blood Sausage? (Tiens, voila du Boudin)

[Tim K]

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.

[KestrelBike]

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.

Thumbs' up, it's commercially packaged but good to know nonetheless.

Here's one I like. Be sure not to miss the last step.
4. Throw the whole mess out in the yard for the crows and go to Burger King. Blood sausage is disgusting.

Hah thanks. Trust me, the local pizzeria is the backup plan.