I came across on article on blood sausage and now I'm curious:

What does it taste like?

Can it be purchased at a local US butcher?

Moe Storchacancoscow wrote:
> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?
>
> Can it be purchased at a local US butcher?
>


I don't know about buying it in the U.S., but I have tasted it. The
flavor is mild. If it is made with onions and apples, it has a slight
oniony sweet flavor. Personally, the last time it was served to me, I
tried it, admitted it wasn't bad, but couldn't get past the newness, the
weirdness and knowing what it was made of. I took the one bite and
couldn't finish. My hosts were more understanding than I deserved.


--Lia

Moe Storchacancoscow wrote:
> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?
>
> Can it be purchased at a local US butcher?
>


I don't know about buying it in the U.S., but I have tasted it. The
flavor is mild. If it is made with onions and apples, it has a slight
oniony sweet flavor. Personally, the last time it was served to me, I
tried it, admitted it wasn't bad, but couldn't get past the newness, the
weirdness and knowing what it was made of. I took the one bite and
couldn't finish. My hosts were more understanding than I deserved.


--Lia

"Moe Storchacancoscow" > wrote in message
...
> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?
>
> Can it be purchased at a local US butcher?

When I lived in Ireland, and I'm talking a loooong time ago, it was a staple
there as part of a cooked breakfast. It was called black pudding and was
made with blood, barley, (I think), and fairly spicy tasting. I enjoyed it
and would be happy to eat it again if it was offered to me.
>

"Moe Storchacancoscow" > wrote in message
...
> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?
>
> Can it be purchased at a local US butcher?

When I lived in Ireland, and I'm talking a loooong time ago, it was a staple
there as part of a cooked breakfast. It was called black pudding and was
made with blood, barley, (I think), and fairly spicy tasting. I enjoyed it
and would be happy to eat it again if it was offered to me.
>

"Anthony" > wrote in message
...
>
> "Moe Storchacancoscow" > wrote in message
> ...
> > I came across on article on blood sausage and now I'm curious:
> >
> > What does it taste like?
> >
> > Can it be purchased at a local US butcher?
>
> When I lived in Ireland, and I'm talking a loooong time ago, it was a
staple
> there as part of a cooked breakfast. It was called black pudding and was
> made with blood, barley, (I think), and fairly spicy tasting. I enjoyed
it
> and would be happy to eat it again if it was offered to me.

I live in Ireland, and it still is a staple here - I eat it once or twice a
week, and the supermarket shelves are full of it. There can be huge
variations in taste between different brands, and again between Irish black
pudding and English black pudding. I'm trying to think how to describe the
'average' taste - I suppose like a spicy (but not hot) sausage. One of the
spices used is often cloves, and another is white pepper. I like mine with
grilled tomatoes and Colman's English mustard, with extra white pepper
sprinkled over the top.

Jo


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.614 / Virus Database: 393 - Release Date: 05/03/04

"Anthony" > wrote in message
...
>
> "Moe Storchacancoscow" > wrote in message
> ...
> > I came across on article on blood sausage and now I'm curious:
> >
> > What does it taste like?
> >
> > Can it be purchased at a local US butcher?
>
> When I lived in Ireland, and I'm talking a loooong time ago, it was a
staple
> there as part of a cooked breakfast. It was called black pudding and was
> made with blood, barley, (I think), and fairly spicy tasting. I enjoyed
it
> and would be happy to eat it again if it was offered to me.

I live in Ireland, and it still is a staple here - I eat it once or twice a
week, and the supermarket shelves are full of it. There can be huge
variations in taste between different brands, and again between Irish black
pudding and English black pudding. I'm trying to think how to describe the
'average' taste - I suppose like a spicy (but not hot) sausage. One of the
spices used is often cloves, and another is white pepper. I like mine with
grilled tomatoes and Colman's English mustard, with extra white pepper
sprinkled over the top.

Jo


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.614 / Virus Database: 393 - Release Date: 05/03/04

While frolicking around in rec.food.cooking, Anthony of said:

>When I lived in Ireland, and I'm talking a loooong time ago, it was a staple
>there as part of a cooked breakfast. It was called black pudding and was
>made with blood, barley, (I think), and fairly spicy tasting. I enjoyed it
>and would be happy to eat it again if it was offered to me.

You mean, blood sausage is the same thing as black pudding? I've had
blood sausage, years ago, before going veggie, and I had completely
forgotten about it until the OP mentioned it. To the best of my memory,
it tasted rather sweet, and looked different from the "blood pudding"
which you can get here in Stockholm; more firm, for one thing.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Barbara Cartland's arj range of cosmetics..."Cruelty without Beauty"
Skipweasel - master of tqt (Sheddie)

While frolicking around in rec.food.cooking, Anthony of said:

>When I lived in Ireland, and I'm talking a loooong time ago, it was a staple
>there as part of a cooked breakfast. It was called black pudding and was
>made with blood, barley, (I think), and fairly spicy tasting. I enjoyed it
>and would be happy to eat it again if it was offered to me.

You mean, blood sausage is the same thing as black pudding? I've had
blood sausage, years ago, before going veggie, and I had completely
forgotten about it until the OP mentioned it. To the best of my memory,
it tasted rather sweet, and looked different from the "blood pudding"
which you can get here in Stockholm; more firm, for one thing.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Barbara Cartland's arj range of cosmetics..."Cruelty without Beauty"
Skipweasel - master of tqt (Sheddie)

"MEow" > wrote in message
...
> You mean, blood sausage is the same thing as black pudding? I've had
> blood sausage, years ago, before going veggie, and I had completely
> forgotten about it until the OP mentioned it. To the best of my memory,
> it tasted rather sweet, and looked different from the "blood pudding"
> which you can get here in Stockholm; more firm, for one thing.
> --
There are, as Darkginger said, variations on the blood sausage theme, but
the version served in Ireland is there called black pudding and is a
somewhat spicy sausage. Its origins are Nordic. In the middle east Jews
banned the eating of blood, as did the early Christians and Islam. The
Nordic peoples, OTOH, did not find it proper to waste the souls of animals ,
but thought that on the contrary by drinking the blood they might partake of
the strength and qualities of the slain beasts. The introduction of
Christianity did not make the Nordic peoples give up their traditional blood
dishes , black soup, black pudding and paltbread.

"MEow" > wrote in message
...
> You mean, blood sausage is the same thing as black pudding? I've had
> blood sausage, years ago, before going veggie, and I had completely
> forgotten about it until the OP mentioned it. To the best of my memory,
> it tasted rather sweet, and looked different from the "blood pudding"
> which you can get here in Stockholm; more firm, for one thing.
> --
There are, as Darkginger said, variations on the blood sausage theme, but
the version served in Ireland is there called black pudding and is a
somewhat spicy sausage. Its origins are Nordic. In the middle east Jews
banned the eating of blood, as did the early Christians and Islam. The
Nordic peoples, OTOH, did not find it proper to waste the souls of animals ,
but thought that on the contrary by drinking the blood they might partake of
the strength and qualities of the slain beasts. The introduction of
Christianity did not make the Nordic peoples give up their traditional blood
dishes , black soup, black pudding and paltbread.

"Moe Storchacancoscow" > wrote in message
...

> I came across on article on blood sausage and now I'm curious:
> What does it taste like?

It's interesting. What I've had here in Denmark is relatively mild,
in the usual tubular sausage shape. It's traditionally sliced, fried
in butter and served with cinnamon sugar in autumn/Christmas (the
traditional slaughter time).

> Can it be purchased at a local US butcher?

Don't know. I don't remember seeing it, but I also wasn't looking for
it. Odds are, if you can find a butcher shop which actually
slaughters on-site, they'll make something.

-j

"Moe Storchacancoscow" > wrote in message
...

> I came across on article on blood sausage and now I'm curious:
> What does it taste like?

It's interesting. What I've had here in Denmark is relatively mild,
in the usual tubular sausage shape. It's traditionally sliced, fried
in butter and served with cinnamon sugar in autumn/Christmas (the
traditional slaughter time).

> Can it be purchased at a local US butcher?

Don't know. I don't remember seeing it, but I also wasn't looking for
it. Odds are, if you can find a butcher shop which actually
slaughters on-site, they'll make something.

-j

On Wed, 17 Mar 2004 07:17:09 -0800 (PST), (Moe
Storchacancoscow) wrote:

>I came across on article on blood sausage and now I'm curious:
>
>What does it taste like?
>
Depends on national style and the individual sausage maker. It occurs
in many pork-using traditions.

It is called _boudin_noir_ in French, blutwuerst in German, black
pudding in the UK.

Some kind I have had (Polish??) had grain in it along with the
seasonings and blood. French just has onion and seasonings.

The UK black pudding is a bigger diameter and is served as part of a
traditional breakfast. The serving looks like a small hockey puck. It
is, as you would expect, less highly seasoned than the French or
German types.

>Can it be purchased at a local US butcher?

It is a long time since I have bought sausages in a supermarket, but I
seem to recall that a big sausage factory (Parks) had it along with
lots of other pork products in the Star Market at the Prudential
Center in Boston, where we lived in the late 60s and early 70s.



Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen

On Wed, 17 Mar 2004 07:17:09 -0800 (PST), (Moe
Storchacancoscow) wrote:

>I came across on article on blood sausage and now I'm curious:
>
>What does it taste like?
>
Depends on national style and the individual sausage maker. It occurs
in many pork-using traditions.

It is called _boudin_noir_ in French, blutwuerst in German, black
pudding in the UK.

Some kind I have had (Polish??) had grain in it along with the
seasonings and blood. French just has onion and seasonings.

The UK black pudding is a bigger diameter and is served as part of a
traditional breakfast. The serving looks like a small hockey puck. It
is, as you would expect, less highly seasoned than the French or
German types.

>Can it be purchased at a local US butcher?

It is a long time since I have bought sausages in a supermarket, but I
seem to recall that a big sausage factory (Parks) had it along with
lots of other pork products in the Star Market at the Prudential
Center in Boston, where we lived in the late 60s and early 70s.



Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen

While frolicking around in rec.food.cooking, jacqui{JB} of Cybercity
said:

>It's interesting. What I've had here in Denmark is relatively mild,
>in the usual tubular sausage shape.

That's the kind I've had. Have you also tried black pudding so you can
tell what, if any, difference there is between them?
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Barbara Cartland's arj range of cosmetics..."Cruelty without Beauty"
Skipweasel - master of tqt (Sheddie)

While frolicking around in rec.food.cooking, jacqui{JB} of Cybercity
said:

>It's interesting. What I've had here in Denmark is relatively mild,
>in the usual tubular sausage shape.

That's the kind I've had. Have you also tried black pudding so you can
tell what, if any, difference there is between them?
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Barbara Cartland's arj range of cosmetics..."Cruelty without Beauty"
Skipweasel - master of tqt (Sheddie)

Moe Storchacancoscow wrote:
>
> I came across on article on blood sausage and now I'm curious:

Shades of my childhood in the 1960s east coast.

> What does it taste like?

Mild and rich. Much like most meat based sausages.

> Can it be purchased at a local US butcher?

The last time I saw "blood tongue" at a butcher was years ago, but if
you have a local butcher shop (not just the meat department at a
grocery store) ask them for any blood sausage and where you can find
some.

I had German style as a kid, being from a mostly German family. I
recently saw an Irish style on FoodTV channel.

Moe Storchacancoscow wrote:
>
> I came across on article on blood sausage and now I'm curious:

Shades of my childhood in the 1960s east coast.

> What does it taste like?

Mild and rich. Much like most meat based sausages.

> Can it be purchased at a local US butcher?

The last time I saw "blood tongue" at a butcher was years ago, but if
you have a local butcher shop (not just the meat department at a
grocery store) ask them for any blood sausage and where you can find
some.

I had German style as a kid, being from a mostly German family. I
recently saw an Irish style on FoodTV channel.

In article >, Moe Storchacancoscow > wrote:

> Can it be purchased at a local US butcher?

Yes. Find a place that specializes in sausage, and they can probably
steer you to various versions. If you're in the Minneapolis area I've
seen it at Kramarczyk's. I've also seen a packaged blood tounge
(if you can believe it, it looks even worse than headcheese)
in local markets. I tried it (twice) and it was good--the tongue
flavor predominated, but the blood adds a distinctive note.

I've only had a more traditional blood sausage once, and it was
Italian, at a place in Milwaukee. It was one of the best sausage
experiences I've ever had.

Mike Beede

In article >, Moe Storchacancoscow > wrote:

> Can it be purchased at a local US butcher?

Yes. Find a place that specializes in sausage, and they can probably
steer you to various versions. If you're in the Minneapolis area I've
seen it at Kramarczyk's. I've also seen a packaged blood tounge
(if you can believe it, it looks even worse than headcheese)
in local markets. I tried it (twice) and it was good--the tongue
flavor predominated, but the blood adds a distinctive note.

I've only had a more traditional blood sausage once, and it was
Italian, at a place in Milwaukee. It was one of the best sausage
experiences I've ever had.

Mike Beede

Moe Storchacancoscow wrote:
>
> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?

It tastes like blood sausage.
>
> Can it be purchased at a local US butcher?

Depends on where one lives. We buy it in ABQ at a German butcher.

Moe Storchacancoscow wrote:
>
> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?

It tastes like blood sausage.
>
> Can it be purchased at a local US butcher?

Depends on where one lives. We buy it in ABQ at a German butcher.

"MEow" > wrote in message
...

> >It's interesting. What I've had here in Denmark
> >is relatively mild, in the usual tubular sausage shape.

> That's the kind I've had. Have you also tried black
> pudding so you can tell what, if any, difference there
> is between them?

Hmmm ... maybe. I vaguely recall having blood pudding in Belgium or
France -- Belgium, probably -- but it doesn't stand out in my mind as
being particularly memorable (come to that, what I've had here in DK
is only memorable because it was a "first" and because it was
sprinkled with cinnamon and sugar).

Right, that's it -- I've clearly eaten too wide a variety of food.

-j

"MEow" > wrote in message
...

> >It's interesting. What I've had here in Denmark
> >is relatively mild, in the usual tubular sausage shape.

> That's the kind I've had. Have you also tried black
> pudding so you can tell what, if any, difference there
> is between them?

Hmmm ... maybe. I vaguely recall having blood pudding in Belgium or
France -- Belgium, probably -- but it doesn't stand out in my mind as
being particularly memorable (come to that, what I've had here in DK
is only memorable because it was a "first" and because it was
sprinkled with cinnamon and sugar).

Right, that's it -- I've clearly eaten too wide a variety of food.

-j

While frolicking around in rec.food.cooking, jacqui{JB} of Cybercity
said:

>Right, that's it -- I've clearly eaten too wide a variety of food.
>
There's no such thing :0)
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Barbara Cartland's arj range of cosmetics..."Cruelty without Beauty"
Skipweasel - master of tqt (Sheddie)

While frolicking around in rec.food.cooking, jacqui{JB} of Cybercity
said:

>Right, that's it -- I've clearly eaten too wide a variety of food.
>
There's no such thing :0)
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Barbara Cartland's arj range of cosmetics..."Cruelty without Beauty"
Skipweasel - master of tqt (Sheddie)

BubbaBob wrote:
>
> Arri London > wrote:
>
> > Moe Storchacancoscow wrote:
> >>
> >> I came across on article on blood sausage and now I'm curious:
> >>
> >> What does it taste like?
> >
> > It tastes like blood sausage.
> >>
> >> Can it be purchased at a local US butcher?
> >
> > Depends on where one lives. We buy it in ABQ at a German butcher.
> >
>
> Alpine Sausage Kitchen?
>
>

That's the one. The only one in town, although I'm told years ago there
was another one.

BubbaBob wrote:
>
> Arri London > wrote:
>
> > Moe Storchacancoscow wrote:
> >>
> >> I came across on article on blood sausage and now I'm curious:
> >>
> >> What does it taste like?
> >
> > It tastes like blood sausage.
> >>
> >> Can it be purchased at a local US butcher?
> >
> > Depends on where one lives. We buy it in ABQ at a German butcher.
> >
>
> Alpine Sausage Kitchen?
>
>

That's the one. The only one in town, although I'm told years ago there
was another one.

Bubbabob wrote:
>
> Arri London > wrote:
>
> > BubbaBob wrote:
> >>
> >> Arri London > wrote:
> >>
> >> > Moe Storchacancoscow wrote:
> >> >>
> >> >> I came across on article on blood sausage and now I'm curious:
> >> >>
> >> >> What does it taste like?
> >> >
> >> > It tastes like blood sausage.
> >> >>
> >> >> Can it be purchased at a local US butcher?
> >> >
> >> > Depends on where one lives. We buy it in ABQ at a German butcher.
> >> >
> >>
> >> Alpine Sausage Kitchen?
> >>
> >>
> >
> > That's the one. The only one in town, although I'm told years ago there
> > was another one.
> >
>
> I work less than a mile from Alpine. For lunch I often get a blood and
> tongue w/ cheese and German mustard sandwich there with a big dill pickle
> on the side. Yummm
>

We tend to go about once a month for decent ham and salami and of course
the blood sausage.

Bubbabob wrote:
>
> Arri London > wrote:
>
> > BubbaBob wrote:
> >>
> >> Arri London > wrote:
> >>
> >> > Moe Storchacancoscow wrote:
> >> >>
> >> >> I came across on article on blood sausage and now I'm curious:
> >> >>
> >> >> What does it taste like?
> >> >
> >> > It tastes like blood sausage.
> >> >>
> >> >> Can it be purchased at a local US butcher?
> >> >
> >> > Depends on where one lives. We buy it in ABQ at a German butcher.
> >> >
> >>
> >> Alpine Sausage Kitchen?
> >>
> >>
> >
> > That's the one. The only one in town, although I'm told years ago there
> > was another one.
> >
>
> I work less than a mile from Alpine. For lunch I often get a blood and
> tongue w/ cheese and German mustard sandwich there with a big dill pickle
> on the side. Yummm
>

We tend to go about once a month for decent ham and salami and of course
the blood sausage.

"Moe Storchacancoscow" > wrote in message
...
> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?

It tastes like a spiced sausage; the blood is just a medium.
>
> Can it be purchased at a local US butcher?
>


German butcher -> Blutwurst.

If you live in a neck of the woods where you don't have a German butcher
(that means you live in Suckville, get over it) check out these guys:

http://www.karlehmer.com/index.asp?cat=2461


Jack Hemowurst

"Moe Storchacancoscow" > wrote in message
...
> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?

It tastes like a spiced sausage; the blood is just a medium.
>
> Can it be purchased at a local US butcher?
>


German butcher -> Blutwurst.

If you live in a neck of the woods where you don't have a German butcher
(that means you live in Suckville, get over it) check out these guys:

http://www.karlehmer.com/index.asp?cat=2461


Jack Hemowurst

Moe Storchacancoscow wrote:
> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?

yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

HTH !

Moe Storchacancoscow wrote:
> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?

yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

HTH !

In article >,
(James) wrote:

> (Moe Storchacancoscow) wrote in message
> >...
> > I came across on article on blood sausage and now I'm curious:
> >
> > What does it taste like?
>
> I'm familiar with Chinese blood sausage - it's quite heavily seasoned
> and tastes good.

Ditto black pudding, which is North English/Scottish blood sausage.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

In article >,
(James) wrote:

> (Moe Storchacancoscow) wrote in message
> >...
> > I came across on article on blood sausage and now I'm curious:
> >
> > What does it taste like?
>
> I'm familiar with Chinese blood sausage - it's quite heavily seasoned
> and tastes good.

Ditto black pudding, which is North English/Scottish blood sausage.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

The Spanish have a wonderful bean dish, "Fabada Asturiana" (maybe spelled
wrong) which uses blood sausage. Without the blood sausage the dish is
very flat.

French blood sausage has a mild chocolate taste and is used in a number of
different dishes. When I was quite young I had German Blood sausage and
did not care for it, don¢t really remember the taste. If I get back to
Germany will have to try it again.



On Wed, 17 Mar 2004 07:17:09 -0800 (PST), Moe Storchacancoscow wrote:

> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?
>
> Can it be purchased at a local US butcher?


--
JakeInHartsel

The Spanish have a wonderful bean dish, "Fabada Asturiana" (maybe spelled
wrong) which uses blood sausage. Without the blood sausage the dish is
very flat.

French blood sausage has a mild chocolate taste and is used in a number of
different dishes. When I was quite young I had German Blood sausage and
did not care for it, don¢t really remember the taste. If I get back to
Germany will have to try it again.



On Wed, 17 Mar 2004 07:17:09 -0800 (PST), Moe Storchacancoscow wrote:

> I came across on article on blood sausage and now I'm curious:
>
> What does it taste like?
>
> Can it be purchased at a local US butcher?


--
JakeInHartsel