In Latvia we have blood sausage with barley in it, It's called putraimdesa. And my aunt used to make the best one from scratch. May she RIP

I brought me some Blood Sausage today at Western 🥩 Beef I love ❤️ the sausage the brand I brought was by Cortes Mitchell’s they was Delish straigh Caribbean ❤️❤️

i grew up eating "sopes de moronga;" in fabulous mexico. you are correct when you say: "garlic would have improved the flavor." sautéed in small medallions WITH chopped onion, graded garlic and serrano peppers ... girl, this dish will have your neighbors asking: what are you making? once the moronga is semi crisp, add to it chopped tomato and cilantro: you then let it simmer for a two minutes or so, DONE! the trick is you don't burn the sausage, but leave it crisp. yum bring the tortillas, por favor. enjoy!

My grandma always used to make one that was sweeter that had raisins in it. Soooo tasty. When she would cook it though or when I cook it now I take the casibg off because it's really tough. Slice it up and then get it crispy on both sides via pan frying. Not sure If that's how everywhere around the world does it though. Sometimes we would eat it as sandwiches on a hearty bread with brown mustard and onion. Other times we would just eat it with eggs. And sometimes we just fried it up and ate it as a snack by itself 😆

Great video! I love this brand of blood sausages. I eat them quite often. I butterfly cut them down its length, broil them in the oven (2.5 minutes each side), and eat them with coarse mustard and sauerkraut.

Like with many foods, there is a huge difference if you buy them prepackaged/mass produced/imported or when you get them from a local butcher. I usually cut them into parts, and then the trick is to get the outsides crisp, while the insides are still soft & moist. then put a whole piece on your fork, and dip it in cold apple sauce, get the combination of that cold, smooth, sweet apple sauce and the warm savoury, rich blood sausage...

Everytime I consider eating blood sausage or any blood forward food, I imagine my achille's cut and bleeding heavily. Not sure why that happens but that image has kept me away from blood sausage.

A good honest video with good reaction shots. After watching I realize I fall more to the carnivore side of the omnivore diet. Thanks for making and sharing!

In ireland we have our own version... brands differ greatly so I would ask a local in any country which is the best brand. Hotel types are rotten... I love Clonakilty and my son loves Denny.... it also comes in white which seems more palatable to women and children...

So typically in Latin America and the West Indies blood sausage is called Morcilla if Spanish or Blood Puddin/Pudding in English! Every country Cooks it very differently some range in savory flavors to sweet and spicy savory flavors some have no taste and some burst with flavor. I have cooked It both ways and you must try Latin American or West Indian blood sausages. You may like them ‘ you may not like them some Are boiled Then some are fried then you can boil it then fry it🎉👍🏾😆🤣🙏🏻😫it’s good either way but depending on how you do it the texture will be altered ‘!! I’m eating blood sausage Morcilla now 🇨🇴🇵🇷🇹🇹🇰🇷🇦🇷

LOL I remember eating "DA HANGS OF THE DUCK" at a 22nd street Chinese restaurant with my friend CHANG lol. It had a crunch licorice flavor lol

It has to be sliced, skin removed, & fried til crispy on both sides. Serve with ketchup, like we did in my big Polish family. We call it kizska.

@TheGeenat

Жыл бұрын

I just picked up two links from a polish butcher shop. I’m trying to figure out how to cook it.

They're delicious actually, I like the boil and brown method personally where you place in cold water, bring to boil, cook 15-20 minutes, then lightly brown in a skillet with a bit of oil for frying, good stuff The Ecuadorian version has garlic and some kind of barley stuffed in there for flavoring.

Nice. In the North of Germany where i live, the combination of blood sausage with apples and potatoes is common. The sausages are normally a bit bigger and cut into thick slices before frying. The combination is often called 'heaven and earth' - the apples grown on trees (Above - in the heavens) and the potatoes grown in the earth. Often you get a generous dose of fried onions along with it - works really well... Nowadays, you have to look for it, but when i was a kid it was a staple food item.

The Puerto Rican vesrion I had in the South Bronx was the best I've had

You should try some made in Louisiana! We do it right!

Heyyyy whats the name of that store? Ill be visiting my brother in noho this summer, we're always looking to try new dishes to make

You can also find blood boudin in Louisiana, along with white boudin. Though, it's not nearly as common as it used to be. Makes me wonder if they taste any different. Foods in Louisiana tend to be more heavy with the spices, so maybe that'll make it taste better. Compared to its French cousin, anyway.

you gotta fry it after blanching it

Got me some Boudin Noir from a fancy butcher because it was cheaper than mass produced black pudding. Agree with you on the texture, it's like chicken marrow. Prefer chewing the oats in black pudding. There's a good aftertaste but not as much flavour as I'd expect.

Hawaii, here. We eat Portuguese style blood sausage. It’s delicious! We hope you can try it one day!

@jamstagerable

Жыл бұрын

Morcela 😋

Much better then the barstool blood pudding video

Thanks sucre

I forgot to add its best sliced and fried in grass fed butter.... mmmhhhhh

I thought it tasted like bacon and had a pear like texture in my mouth but I couldn't not swallow it.

Oui c'est vrai. manger avec des pommes

How can I order this

@batvanv

2 жыл бұрын

You can order this online through amazon (:

@karterjoseph1300

2 жыл бұрын

@@batvanv how

😂😂😂

Youre not asain if you dont like tesxture lol jk😂

You deserve more likes. :/ 🤍🤍