European Blood Sausage
Ingredients
Bread crumbs, salt and pepper, oats, barley, suet, milk,
LOTS AND LOTS OF BLOOD
Attractiveness
No, it’s not a pudding, but a sausage. I’ve had Chinese blood sausage, and
its sweet flavor is okay, though it is meant to be finely sliced and put in
congee. I imagine the European versions of blood sausage to be a more savory
sausage, more in line of what I would imagine a sausage to be. I cannot help
but think, thanks to the ingredients, that this blood sausage (I refuse to
call it a pudding because I have trouble seeing it as a pudding) is like a
mix of hash browns and breakfast sausage, both of which I have a particular
fondness for. Admittedly, the very idea of
BLACK BLOOD
sounds like a freaking manly meal item, and I am an extremely manly man.
Inspiration
Believe it or not, from a horror novel I read a long time ago (whose title
and author I’ve sadly forgotten). It featured a seemingly benevolent host in
an isolated mansion, who offers shelter and food for any wayward travelers.
Every time travelers stop by, he serves them a meal made from previous
travelers, as he tends to murder them when they sleep. Despite the gruesome
nature of the food presented there, the foods were described as absolutely
delicious, and the host honestly enjoys meals with his guests. He also notes
that human blood is not that different from animal blood, and they taste
alike. So, yeah, I guess a certain gruesome part of me wants to experience a
sort of cannibalism (in my mind) in a manner that won’t get me branded as a
criminal.
<>
Home Page
<>
Steak Tartare
<>
Haggis
<>
Blood Sausage
<>