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Almost every country has a name for it, and, in any language, unless you've actually tasted it by force or otherwise, the mere idea of blood sausage is repulsive -- these two words can screw you up for life. I had a Ukranian uncle in Trenton, NJ. He ate kishka sauteed in a skillet with cabbage and potatoes -- I think Uncle Al added some form of red beets to it too, but, I didn't stick around the stove long enough be certain. I ran. As a child, it was a horrifying experience!
Time marched on, I grew up, and, to be fair...
... every ingredient gets equal time on my cooking blog!
Time marched on and I grew up, but, quite frankly, blood sausage has not. It's still pretty much made the same way they've been making for centuries, with blood, but, thanks to modern methods and improved fillers, it no longer has a metallic iron-esqe taste and it doesn't smell like the inside of a bat cave. The Spanish morcilla my friend gifted me with this week had a pleasant sweet onion/hint of cinnamon taste, and, smelled a lot like meatloaf. I'm not here to tell you it should be on your 'Top Ten List of Foods to Try' this year, but, at least put it on your 'Bucket List'.
A bit about blood sausage: This is the definition of "using every bloody part of the animal". In any language, European or Asian, it is the generic term for sausage made by cooking fresh, uncoagulated blood with fillers until it congeals to a puddinglike consistency when cooled. It is the blood that gives it its distinctive dark red color. Typical fillers include meat or game birds (pork, beef, sheep, duck or goat), liver, fat, bread or cornmeal, sweet potato or rice, onion and garlic, barley, buckwheat groats, or oatmeal, and, vinegar. Spices vary regionally, which is why my morcilla had a hint of cinnamon flavor. Because it is fully-cooked prior to stuffing it into casings, it can be eaten cold (as is) or hot via roasting, grilling, frying or boiling.
It's often served sliced and fried as a component in or with an egg breakfast, but, it's also good served as a snack with cheese, crackers and a bold mustard. In all cases, blood sausage has a shelf life of only a few days, so, either use it prior to the expiration date or freeze it.
Black Pudding Boudin Noir, Bloedwurst, Verivorst, Sanguinaccio, Morcilla, Kishka (Blood Sausage)!!!: Recipe yields basic instructions for cooking, serving and storing blood sausage.
Special Equipment List: cutting board; chef's knife
Cook's Note: If you're more "into" conventional sausage for breakfast (or anytime of day), you might want to give my ~ Egg Bagel, Sausage & Scrambled Egg Sandwich: A Super Breakfast for Super Bowl (or any) Sunday ~ a try. You can find the recipe by clicking in Categories, 2, 9, 17 or 25. It's "bloody good" too (wink, wink)!!!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2015)
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