blood sausages

Blood sausages are boiled right after they are made to make the blood paste congeal.
When I think blood sausage, I think of the smooth Belgian kind, (Pic1+2) preferably with raisins. Blood sausage is regrettably not available in Deming, NM. I have asked several times, none can even order it.

Once again, I am confronted with the disadvantage of living in small-town America. All I can do is look at pictures and drool …

internet pictures

Pic1: blood sausages + white bratwurst
Pic2: blood sausage, sliced before frying.

internet pictures

Pic3: oven-baked with apples
Pic4: pan-fried whole

internet pictures

Pic5: sliced first, then pan-fried
Pic6: pan-fried first, then sliced in potato soup

At last ...

In 2021, during the Covid quarantine, I finally found boudin noir that I could order online within the US of A. Fabrique Délices blood sausage sold for $165 end March 2021: 10 1-lb. packages of 4 links each, overnight FedEx included. Not cheap @ $4 per link, but once I had this on my plate, I was OK with it.

For me it is nostalgia. For Marielos it is inedible. Each to their own taste. All the more for me. :-)

This boudin is a French variation produced in CA, US of A, that has more visible fat and fillers that the Belgian style, but at least it tastes OK.

I tried pan-frying sliced and whole, next time on the grill in the oven. The lack of added fat in oven-grilling definitely gives a more pleasant result.

I served this with apple sauce all three times. It is a favorite combination.
Also popular is the sweet variety red cabbage, which is usually prepared together with apples too.

INGREDIENTS

This is what you need for each servings:

1-2 links

Pic7: Fabrique Délices boudin noir

Directions

2021-03-31

Pic8-10: unpacking the blood sausages

Fedex overnight, fully frozen on arrival.
These sausages are fully cooked, but I do prefer to heat them though.

2021-04-01

Pic11: more visible fat than I prefer
Pic12+13: pan-frying

This variety has more visible fat than I prefer. A finer grind would be better imo.
This first time, I pan-fried, which is how my mother usually cooked it.

Pic14-16: cooking turns the blood sausage black

I sliced one to see how it looked inside but also to get the difference between pre-sliced and whole.
Pre-sliced is a lot darker after cooking than when cooked whole.

2021-04-04

Pic17-19: oven-baked

Different day, served with fries.

2021-04-16

Pic20-22: oven-baked, different side dishes

And again another meal, served with Normandy mix vegetables.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org