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Blood sausage


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#1 Preacher

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Posted 16 April 2007 - 05:54 PM

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...".

#2 Martin Lake

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Posted 16 April 2007 - 07:14 PM

"...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.
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#3 Bluescat

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Posted 16 April 2007 - 07:33 PM

:puke:

Sorry.....can't quite stomach that.
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#4 Pan Buh

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Posted 16 April 2007 - 09:40 PM

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

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

#5 Gwydion Stone

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Posted 16 April 2007 - 09:45 PM

Eeew. I draw the line at haggis.

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#6 precenphix

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Posted 17 April 2007 - 03:45 AM

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

Edited by precenphix, 17 April 2007 - 04:38 AM.

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#7 Rabelais

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Posted 17 April 2007 - 04:27 AM

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


:sarc:

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.

#8 Absomphe

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Posted 17 April 2007 - 04:30 AM

Blood sausage is delicious.


Why, yes...

Yes, it is.

Almost as delicious as duck's blood soup!

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#9 precenphix

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Posted 17 April 2007 - 04:43 AM

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


The brawn of a statement like that!
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#10 elfnmagik

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Posted 17 April 2007 - 05:35 AM

I luv scrapple or puddin' as we call it down South. It's what grits are for.
"I really like depriving myself of things. It's fun! Very monastic." - Kosmo

#11 precenphix

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Posted 17 April 2007 - 06:10 AM

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. :puke:
Those with knowledge easily sense the truth of things. Those with egos built up on rumor and fancy, tend to maintain a hard line. - Tatan (Evan Camomile)

#12 Absomphe

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Posted 17 April 2007 - 06:25 AM

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. :)

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#13 Nymphadora

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Posted 17 April 2007 - 07:18 AM

Sheesh......you people eat everything. Stay away from my pets, you freaks.
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#14 Guillaume Lanfray

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Posted 17 April 2007 - 07:24 AM

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

#15 Brian Robinson

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Posted 17 April 2007 - 07:45 AM

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

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.

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


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. :twitchsmile:
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#16 Hunnibunni

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Posted 17 April 2007 - 09:12 AM

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.
la Fée Verte ~ I am a fan.

#17 Pan Buh

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Posted 17 April 2007 - 09:49 AM

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

#18 Joe Legate

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Posted 17 April 2007 - 10:11 AM

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

#19 Pan Buh

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Posted 17 April 2007 - 10:29 AM

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

Your generosity knows no bounds.

#20 elfnmagik

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Posted 17 April 2007 - 11:13 AM

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

Polly want a piece of white-bread?
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#21 LeRoy

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Posted 17 April 2007 - 01:18 PM

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.

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#22 Gertz

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Posted 17 April 2007 - 01:56 PM

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

#23 Absomphe

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Posted 17 April 2007 - 03:07 PM

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


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

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#24 Preacher

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Posted 17 April 2007 - 05:35 PM

Heeey, cut you fingers, and feel the taste :reaper:
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 :pirate:

#25 Die Gruene Fee

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Posted 17 April 2007 - 07:18 PM

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


Maybe because the term "Blood sausage" is also used
to refer to a women wearing clothes about 5x too small for her?
"As the evening starts to crawl, Dark shadows on the walls
Are dancing and inviting you, To come and taste it all"~ The Damned

#26 Pan Buh

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Posted 17 April 2007 - 09:30 PM

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

Never heard that one before.
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#27 Die Gruene Fee

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Posted 19 April 2007 - 07:47 PM

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!
"As the evening starts to crawl, Dark shadows on the walls
Are dancing and inviting you, To come and taste it all"~ The Damned

#28 Hunnibunni

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Posted 20 April 2007 - 03:53 AM

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!
la Fée Verte ~ I am a fan.

#29 Pan Buh

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Posted 20 April 2007 - 06:10 AM

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

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

#30 Grey Boy

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Posted 20 April 2007 - 06:36 AM

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...
I'm gonna meet pierreverte!


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