A legend says that blood sausage was invented in a bet between two Bavarian butchers drunk on absinthe during the 14th century. Homer's Odyssey from Ancient Greece says that "As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted...".

"...and swiftly eaten, so as not to let the flavor ruin the experience of choking down such a monstrosity." I'm pretty sure Homer says something about that, too. He must have thought about it.

Sorry.....can't quite stomach that.

Blood sausage is delicious. Try it with a splash of whisky. Really, right on the sausage.

If it's offal, I'll eat it.

Eeew. I draw the line at haggis.

Scrapple, anyone? Despite what's in it, it's bloody delicious with your greasy-spoon diner breakfast.

You got some guts to say that !

I like the Spanish Morcellia (sp ?) its seasoned a but stronger and has about 30% rice in the filling.

I remember as a kid helping grandma make head cheese. Another of those love it or hate it delicacies.

Why, yes...

Yes, it is.

Almost as delicious as duck's blood soup!

The brawn of a statement like that!

I luv scrapple or puddin' as we call it down South. It's what grits are for.

I had grits for the first time when I was down in your neck of the woods...the most recent time, actually. They're not anything special, but it's palatable. I think I'd have to draw the line with duck's blood soup, however. That's just raw as hell.

Liver puddin' is great!

In Buffalo, I used to enjoy the Polish/German version, liver dumpling soup.

One bowl of that fatty, starchy goodness would cure anything, especially a bad case of dysentery.

Sheesh......you people eat everything. Stay away from my pets, you freaks.

Blood sausage? Duck's blood soup? Where's that vampire emoticon?

Oh yes. Quite good. Here's some that I've found here in the states that is a very good approximation.

That same website sells some of the products used to make the 'Airs', 'Foams' and spherifications with various ingredients from El Bulli (considered one of the best restaurants in the world). If you like experimenting, and love to cook, I suggest trying them out.


In Spain, we had a dish that was just a square of gelatinized blood served with onions over it. All I can say, is that it was... interesting.

Basically every thing mentioned makes me wanna toss my cookies. The exception being grits- & only if they are homemade- NEVER instant.

Though my husband would be drooling at the whole thread- go figure.

Why is it that more women don't claim to be fond of blood sausage?

Mild compared to the suggestions being made but I made some pretty tasty Rumaki last night.

The Cat clips your gooseberries and you serve her sublime liver?

Your generosity knows no bounds.

Polly want a piece of white-bread?

Blood sausage,fried potatoes and scrambled eggs mixed together in a skillet for breakfast. I had a Portuguese friend who made this when we were deer hunting. It was a lot better than I thought it would be.That was 20 years ago and I haven't had any since.

Fried slices of blood sausage with syrup. Now that is yummy.

With a spokeswoman like Lorena Bobbit, who needs a big show of numbers?

Heeey, cut you fingers, and feel the taste
It's delicious! Just like non smoked hot dogs with
a taste of rust on the end...
And it gets fun dipping your fingers in ethanole after-
wards

Maybe because the term "Blood sausage" is also used
to refer to a women wearing clothes about 5x too small for her?

And that's why she gets referred to in the plural?

Never heard that one before.
And now you have taken my innocence.

Hmmm, my edit option vanished....

Well, I suppose some of the blood-sausages can be referred to in the plural...

If the waistline is tight enough,
you could suspect them of being 2 sausages linked together!

I was looking at the dinner menu for the restaurant we are going to Tuesday night. 1st thing I see on the menu- Blood Sausage. Eeek!

I'm guessing the better half got to pick that restaurant. And he's already drooling.

I'm tellin' ya, a shot of whisky right on it and a beer to wash it all down. Mmm.

Some years ago I was on a soccer team with some friends from work, it was an all asian league,
they were a bunch of rough & nasty bastards, but that's not my point.

All the wives and girlfriends of the players would come to the games and sit together,
during the 2nd half they would start putting out a ton of food and starting up grills,
we always had a great feast after matches.

One time they made this amazing soup, I always ate first and asked after.
This soup was dayglo green and had bits of "meats" and veggies in it.
The base was a spicy curry stock and the "meats" were tripe and blood sausage.
I must say, it was pretty damn tasty.
I also liked the grilled corn with a coconut glaze brushed on it, mmm...

Callos Soup?

Maybe a Cambodian version.

I like the "eat first, ask later" mentality. There's a lot of things I really like that I wouldn't have tried if I had known what they were beforehand.

Good Advice- I may stop googling all the menu options & just wing it- I'll prolly be happier.

& Yes, my beloved chose the restaurant. I mean who out of the blue decides "Honey, we're having Austro-German for dinner" (other than my husband or a native of course).

There are 4 things I am pretty confident about:
1)If it ends in "kraut" its probably sour;
2) If it ends in "wurst" its probably a sausage;
3) I cant really pronounce anything on the menu- ( maybe I'll slur & blame the booze)
4) I will not be ordering the :Blutwurstgrstl, kipfler & sauerkraut .

Dang, I thought this thread was about the new male-porn version of "Blood Diamond".

You mean football.

Correct, I didn't want to confuse the American audience.

Try
Rinder Rouladen, (beef rolls)
Sauerbraten (Vinegar Marinated beef)
or Jagerschnitzel. (Pork medalilions)

Kraut just means cabbage...
Sauer is sour.

& some who do not like SauerKraut like RotKraut.
It is made with red cabbage & is sweeter.
Krautsalad is cabbage salad, and also really nummy!
I prefer mine still warm.

I love Scrapple; used to eat it every morning when I was younger living in Virginia. Now that I live here in Indiana, they do not sell it around here.

As a kid, I grew up being served liver, heart, kidneys and tongue and never thinking anything strange about it. If I was a good girl, my childhood mother cooked lamb kidneys in a tiny little enameled skillet for me for breakfast. My sister and I always fought over the marrow in the beef and ham bones.

Last year I ordered veal kidney with bernaise sauce for dinner one evening in Paris. It was delicious. I thought my friend would was going to lose it having to eat her dinner across the table from me! She was a real trooper.

I do not and will not eat sweetbreads, rocky mountain oysters, chiterlings, tripe or anything else that is so disgusting that they have to name it something other than what it really is. (I put all winter squashes in that don't eat category, too. Yech.)

I was ready to fall in love with you until you dissed tripe.

It may be negotiable.
Offfal folks have more fun.

I never could get into scrambled pigs brains and eggs.

Chicken liver is another matter. MMMMMMMMMMMMM Good.

Beat's the heck out of calve's liver, that's fer sure.

Great. The first day I can have real food and you are discussing this. Where is my antacid?

Fry a half pound of bacon till crisp and set aside.

Drain the bacon grease into a custard dish.

Dredge the calves liver (Elk Liver is great too) in flour and dust with black pepper.

Use a Tbsp or two of bacon grease in the pan and fry the liver.

After you have fried the liver set it aside. Slice up an onion and saute it in the pan ( add a bit more bacon grease if necessary).

When the onion is translucent add two Tbsp of flour to the pan and stir it around till it starts to brown. You might need a bit more bacon grease if it is all absorbed. Once the flour starts to brown add a cup of milk and stir it till it thickens. Add more black pepper to taste.

Serve the liver with onion gravy and crumbled bacon on top.

accompanyments, Rice and a vegetable of choice.

You good ol' boys can make anything taste yummy, even if it kills us all, can't you?

My Mama would feed us "Brains n Eggs" for dinner when we were kids. I think she was hoping some of the brains might sink in. I don't think it helped a bit. It would be fine with me if I never eat brains again.

Rumaki? Oh yes, please!

Rumaki is so good it doesn't even count as offal.

Except when I was a kid. My dad loved it (as I do now) and mom cooked it with some regularity. It made me gag (as it does my kids now). The sins of the father. . .

We eat blood sausage here in Tampere, Finland.

http://en.wikipedia.org/wiki/Mustamakkara


Typical place to eat it is at the outdoor market in the summertime, sitting at tables underneath umbrellas. The thing to order is called "mustamakkara ranskalaiset" (black sausage and french fries), and it also comes with mustard, ketchup, relish, and lingonberry jam. Goes down really good with a cold bottle of coke.

Excellent stuff, but it has been known to produce a bit of gas for a day or two. Small side-effects to pay for such a delicious meal :-)

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