I have been searching for a long while for a sweet blood sausage that has rasins in it. The sausage maker I used to get it from has passed on, and took the recipe with him. I have a lot of blood sausage recipes, but none fill the bill.
Related Forum Threads
- Bacon VS Sausage Last post on 11/8/10 at 12:27pm in Food & Cooking
- Scotch Eggs Last post on 5/25/10 at 2:18am in Food & Cooking
- wild boar meat Last post on 11/6/09 at 12:23am in Food & Cooking
- Italian sausage is pink inside ..... Last post on 10/5/09 at 5:57am in Food & Cooking
- Seafood and Pork Link Sausage Recipe Last post on 9/10/09 at 5:53pm in Food & Cooking
This is a great well written resource for any chef. If gives lots of info on cooking techniques and best practices. I can't imagine a home cook churning out mushroom or carrot powder . On the other...
The classes were great the chef's were amazing. There with you working side by side with you involved and cared about what was going on in the school but also how you were doing as a person not...
I'm a graduate of Le Cordon Bleu College of Culinary Arts-Chicago (when I graduated 10 years ago, it was still called The Cooking & Hospitality Institute of Chicago). At the time of enrollment, I...
This board has is well made and very durable, doesn't splinter under the force of sharp knives nor has it separated at the seams from repeated washing and drying like some boards do. I am drawn to...
This is an awesome board. I have had it for a little under a year right now. The board is holding up great to wear and the wood is extremely hard. I will definitely be buying another Boos board.
This has gone from search to quest !!! Sweet Blood Sausage recipe please.
Here's a recipe for sweet Italian blood pudding with raisins called brioldo. It's not my recipe, I haven't tried it, and I'm not sure if it's what you're looking for. If that isn't a ringing endorsement, what is?
I could swear I saw a post about biroldo here, but i guess it was on another forum. Biroldo was typical of the town my parents came from, Barga, and they made it in a small area of Boston, where many Barghigiani lived. I remember it being eaten as sausage, not as a sweet, though it may have been sweet. As a kid I wouldn't go near it! They used to like it sliced and cooked in a frying pan.
The word was also used as a mild insult. (Tuscan insults can get pretty wild.)
You may find this blood sausage under other denominations. It's also called MORCILLA VASCA or MORTZILLA BASQUE (Basque blood sausage). Its very well known in Basque country and in Argentina. I have some recipes but the link provided is very good.
Merry Christmas all!
I realize this thread is quite old, however I wanted to post in the appropriate thread.
Up early to setup a small continental at the hotel. I woke up thinking of one of my favorite foods, blood sausage. I have seen many names and recipes for this, including black pudding, rice ring, boudin and so on. Grandmother and mother used to cook it on a weekly when I was knee high to a grasshopper. Over the years I have found a great love for this sausage. Commonly in Ohio it is a blend of goose liver,blood and rice. I prefer it fried, but eating it cold is excellent to. I have tried to introduce it to my family from time to time from a local sausage maker. However, they do not like it. (more for me).
Has anyone had this type of blood sausage? I know sausage makers vary on the ingredients, I find the one mentioned very common. How many of my peers like the blood sausage? Just wanted some thoughts.
God is blessing all of you
- This has gone from search to quest !!! Sweet Blood Sausage recipe please.
- › Coconut oil 35 minutes ago
- › E cigarettes\vapes in food service 42 minutes ago
- › Getting the right temperatures on resting 46 minutes ago
- › Beware of Canola Oil 1 hour, 8 minutes ago
- › buying a new knife 1 hour, 17 minutes ago
- › Major problem with my lean dough 1 hour, 43 minutes ago
- › Cooking rice 1 hour, 57 minutes ago
- › May 2015 Challenge - FOWL 2 hours, 7 minutes ago
- › The recipes in Larousse Gastronomique 3 hours, 8 minutes ago
- › Tomatoe sauce and bolognese 5 hours, 53 minutes ago
- › The French Laundry Cookbook by Sian
- › Art Institute of Dallas by Kenneth Goldber
- › Le Cordon Bleu USA by Chef Sherry V
- › Architec Gripperwood 10-by-15-Inch Gourmet Sheesham Cutting, Board by laurenlulu
- › John Boos 18" Round American Cherry Chopping Block by KingNothing
- › Maple End Grain Chopping Block 15 x 15 x 2 by ChrisLehrer
- › Algonquin College School of Hospitality & Tourism by dents
- › Michigan Maple Block AGA02418 24" x 18" Maple Cutting Board by cheflayne
- › John Boos 24 by 18 by 2-1/4-Inch Reversible Maple Cutting Board by Dlee
- › Les Petits Macarons: Colorful French Confections to Make at Home by dents
- › Cutting Board Review Contest
- › Tea 101: A Beginner's Guide Part IV ...
- › Tea 101: A Beginner's Guide Part III ...
- › Cutting Bell Peppers: The Elegant Solution
- › Tea 101: A Beginner's Guide Part II ...
- › The Unsung Heroes of the Kitchen
- › Tea 101: A Beginner's Guide Part I An...
- › Mentoring New Cooks
- › Leaving the Business: The Dark Side
- › Infiltrating The Kitchen!