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Blood Sausage - Page 4

post #46 of 50
12/18/09 at 5:43am
Quote:
Originally Posted by iammatt View Post
I forgot how much I love a good, I mean really good, blood sausage. Had one tonight, and it was fantastic. I can't stand a whole plateful of the stuff, but nothing is better than a few slices of rich, well spiced black pudding.

this isn't for me. sorry. I try it every few years, still don't like it
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post #47 of 50
12/18/09 at 6:21am
Quote:
Originally Posted by kwilkinson View Post
I've never had it, but I really want to try some quality stuff.

it's delicious. i prefer it when the skin is already crispy.
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post #48 of 50
12/18/09 at 10:03pm
yes!! GOD YES!

when my friends visited me in argentina for the weekend i made sure to cook them up some murcillo for breakfast - they were frightened.

more for me!
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post #49 of 50
12/18/09 at 11:52pm
I really cannot bring myself to enjoy it. My older relatives, mostly reared in Scotland and Ireland, love the stuff.
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post #50 of 50
12/19/09 at 12:01am
I buy Morcilla from Despana in NYC often. It's great sliced and pan fried for a couple of minutes and served drizzled with olive oil and pimenton. I also make a version of Asturian bean stew with it. Despana specializes in Spanish foods but a lot of their sausages are made in Queens, though they are still good to very good and different than stuff you can get elsewhere. Some Polish delicatessens, like Eagle Provisions in Park Slope, also sell a tasty version of blood sausage aka "Krovyanka". If you are looking to make your own, asian markets are the only places that carry pig's blood, AFAIK.
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