— Vicente Valle

blood sausage is a wonderful sausage and there's more Sia in Spanish. Where I used to make it quite a bit when I lived in Spain also when I worked and ran Jose Andres Flagship restaurant haleo. And blood sausage is pork meat pork fat pork blood and oftentimes cooked rice that is mixed together into a loose Emulsion and then stuffed into casings. It is a very loose draw crumbly sausage. The blood is used really as a flavoring but also as protein To help the Emulsion there, but rice and/or breadcrumbs are very important to help it integrate in the flavor of it is delightful. It's a delicate flavor you not for the faint of heart, but it's also for the faint of palette at the same time now because it doesn't have a strong overwhelming flavor. I think people are more turned off by the idea of it than the flavor of it, especially when paired with something sweet traditionally like seared apples and and cabbage something like that. It's really a wonderful thing. There's also a deep tradition of this used in French Canadian French cuisine and Acadian Cajun cuisine as well. And again, the blood is part of the animal and why should we waste anything whose life we ask to give for us. So I love more CS sausage blood sausage. It's wonderful thing. It needs to be frozen very very quickly or used after immediately after it's being made as it will go bad very quickly.