Blood sausage?

[Derek]

What's the best way to prepare a blood sausage for tomorrow nights dinner?

I want to fix it so my first experience of blood sausage unlike my pigs feet experience.

 

[BBQ Grail]

Take package of blood sausage...
Open trash can...
Insert blood sausage...
Go to store and purchase some brats or other sausage...
Grill and enjoy...

That's how I would do it.

(And yes, I've eaten blood sausage before)

 

[Kevin]

I agree with Grail!

 

[bbqbull]

As I understand it blood sausage requires an acquired taste.
I heard its nasty tasting food I have been told.

 

[landarc]

I am sure someone who loves blood sausage will chime in here soon to counter BBQ Grail's response. I happen to agree with his response. But, here is the non-biased response.

If it is a true blood sausge, which is to say at least 50% blood, then you need to poach it if that has not already been done. Once it is poached to set the fillings, you can grill them gently (no poking your sausage). I would not suggest a lot of smoke, run a clean fire with minimal smoke, blood sausage has a distinct iodine taste that will not blend well with lots of smoke (in my opinion). I would serve with a strong sweet mustard. Good luck, do not overcook, as it will turn to powder if you cook it too long, even just a little bit.

 

[BBQ Grail]

I am sure someone who loves blood sausage will chime in here soon to counter BBQ Grail's response. I happen to agree with his response. But, here is the non-biased response.

If it is a true blood sausge, which is to say at least 50% blood, then you need to poach it if that has not already been done. Once it is poached to set the fillings, you can grill them gently (no poking your sausage). I would not suggest a lot of smoke, run a clean fire with minimal smoke, blood sausage has a distinct iodine taste that will not blend well with lots of smoke (in my opinion). I would serve with a strong sweet mustard. Good luck, do not overcook, as it will turn to powder if you cook it too long, even just a little bit.

Dang! You're even smarter than bigabyte...

 

[Derek]

Thanks guys, Hey BBQ Grail, I was thinking the same thing with caramelized onions.

I'm hoping that the event I'm going to some one will be doing pigs feet and see if I can proper pigs feets.

 

[Wallaby]

I agree with them Derek. Move on to something else, quickly.uke:

Mike

 

[Bacon_99]

Blood sausage is really great when cooked right - great with breakfast and goes well with good vodka ; )

 

[zydecopaws]

I hear you cook it like carp. Get a nice plank of wood, attach blood sausage, and cook directly over coals for several hours. When it is thoroughly blackened, remove from plank, throw away the blood sausage, and eat the plank...

 

[Derek]

Blood sausage is really great when cooked right - great with breakfast and goes well with good vodka ; )

From what I've heard you have to have something hard to drink tasting blood sausage!

 

[Trout_man22]

I ate blood brats made by masters for several years while I lived in Germany. The first one only made it to the back of my throat before it came screaming out, the wife and kids loved them. Time and fire is the key, no fire just embers no smoking of the brats. If you poach them before hand (I would) then keep them on the grill just long enough to Finish them off. It has been 20 years but I still think that is the way we did em, good luck.

BTW I would also serve with a sweet mustard, pickled red cabbage and hot German potato salad

 

[Bacon_99]

Naw, is just fatty and for some reason good vodka seems to go well with fatty stuff. Never liked vodka but had it with some blood sausage, pickled herring, and some sort of pork fat on crackers when I was in Ukraine last year and it was excellent.... Helped that the vodka wasn't smirnoff.... I think a lot of stuff tastes better than it sounds or smells, just have to go for it... Oh, and the blood sausage was fried I believe, actually tasted really good - was black with white specs of fat in it....

 

[landarc]

Never ever look at it being made if you want to eat it. Derek, pigs feet are a far cry from blood sausage. I hated pickled trotters too though.

 

[Old Smoke]

YUCK!!!!!!:brushteeth: :ban: :nono: :deadhorse: DOUBLE YUCK!!!!!


Sorry It just doesn't sound at all appetizing to me.
I don't care how it is cooked.
But to each his own.
So I guess that means I agree with Grail. :-D:-D:-D

 

[Bigdog]

Definitely an acquired taste. In the old country they call it Jaternice and boil it, then serve it on top of mashed taters. The kind that I've had were made by true Czechs and it was delicious but very rich and dark black and gray. Not sure what they put in it, and very sure I don't want to know. Haven't had any in years.