Question
Vicente Valle
What about blood sausage?
Answer
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.
