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/ck/ - Food & Cooking

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13384355 No.13384355 [Reply] [Original]

Anyone know a good way to try blood sausage in the US? I've always wanted to try a full english breakfast

>> No.13384371

>>13384355
Kill a pig

>> No.13384445
File: 61 KB, 481x354, 24dfd2a6628c3d5ad8b22579197401f0.jpg [View same] [iqdb] [saucenao] [google]
13384445

Go to a market and buy it. I've seen it at Mexican and Korean markets. The Korean one is really good. I don't know why they call it a sundae, though. It's not made out of ice cream. Those slant-eyed gooks sure are weird.

>> No.13384464

>>13384355
There are different kinda of blood sausage. The bong one, black pudding won't taste the same as other kinds of blood sausage.

>> No.13384474

I don't like blood sausage

>> No.13384554
File: 133 KB, 640x480, kiszka.jpg [View same] [iqdb] [saucenao] [google]
13384554

>>13384355
>Anyone know a good way to try blood sausage in the US?

Get pic related
Cut off 1/4 of the ring
Slit the skin lengthwise and peel it off
Slice it into 4-6 pieces
Arrange them around the _edge_ of a small plate (this is important!)
Nuke them in the microwave for 1.5 minutes
Make two pieces of toast
Tipping the plate, carefully slide the kiszka slices onto the toast and it spread around
Nomnomnom!

The reason for placing the kiszka slices around the edge of the plate, is because they become very soft after nuking and if they’re in the middle of the plate, they’ll get all smeared around as you try to transfer them to the toast and you’ll end up wasting most of it.

>> No.13384561

>>13384355
Full English breakfast? Just find your nearest Arab and suck him dry.

>> No.13384582

>>13384561
Ok, Jamal.

>> No.13384586

>>13384355
>>13384445
You fucking coastals need to be hung, I swear to god I want the boogaloo so bad so that I can indiscriminately exterminate you
>>13384355
In the Upper Midwest you can get local made blood sausage. Although whites are dying out so it's getting harder to find you might have to go to a non-white store.
But the blood sausage you want will be made by a Polish or German meat-producer, usually regional.

>> No.13384606

You don't need blood sausage or black pudding for a full English, any regular sausage will do.

>> No.13384621

>>13384582
>implying I’m an Amerimutt
What’s the word they always use? Ah, yes: O B S E S S E D

>> No.13384623

>>13384621
Just because he's black doesn't automically make him American.

>> No.13384632

>>13384586
>boogaloo
I hate coasties too, anon, but stop spouting that Fagbook bullshit. You’re making us look bad.

>> No.13384636

>>13384586
RIP, flyover anon,
Got butthurt and memed upon.

>> No.13384655

>>13384355
Snaggle toothed Britbong here

Now you're talking sexy...

>> No.13384750

Go into a german specialty store and order blutwurst. They are quite common.
Or go into an English specialty store and order black pudding.
Or any number of latin american or spanish speciality stores and order morcilla (my preference is puerto rican).
Or a korean specialty store and order sundae (they also make it into a soup called sundaegook)
Etc

>> No.13384773

>>13384355
Find any non-jewish deli near you and they probably have some.

>> No.13384788

>>13384750
>Or any number of latin american or spanish speciality stores and order morcilla (my preference is puerto rican).
>Or a korean specialty store and order sundae (they also make it into a soup called sundaegook)
But this will have awful Latin and Asian spices in it?
You want the European blend of spices, why would you put gross Sopa de Macao or Rotten Baby Bird spices in a fine English Breakfast?
Leave the disgusting mess that is brown cooking to the disgusting browns.

>> No.13384832

>>13384788
lmao ok boomer

>> No.13384836

>>13384586
Shut up flyover

>> No.13385588

>>13384355
Go to Korean market, they sell it frozen.

>> No.13385595

I've seen it in spic super markets. Also international markets

>> No.13385845

>>13384355
Does it actually taste like blood. That iron disgusting taste from biting your lip? If so I can't understand it

>> No.13385853 [DELETED] 

Check all your local Irish Pubs menu's on Lycos or Webcrawler. Nothing better than a full english breakfast after a night of having sex with little girls then drinking way too much at a mates house.

>> No.13385895

>>13384355
The same way that you'd try a blood sausage anywhere?
I'm not a big fan though honestly.

>> No.13385907

>>13385845
No nothing like that, more like seasoned meat.

>> No.13386138

>>13385845
Nope, more like liver paté

>> No.13386154

>>13385845
It doesn't really have much blood in it.

>> No.13386215

>>13385907

>>13386138

Liver has that taste


>>13386154

What's the rest the? Grain?

>> No.13386235

>>13386215
Fat and meat, sometimes oats. It's just a normal sausage that incorporates a little blood in the mix.

>> No.13386243

https://foodanddrink.scotsman.com/food/10-things-might-not-know-stornoway-black-pudding/

This shit is the best.
I think it's illegal in the USA.

>> No.13386276

>i've always wanted to try a full english breakfast

i bet u have u fuckin queer

>> No.13386383

>>13386235
Hmm ok

>> No.13386409

>>13386243
Backed for being the best.

>> No.13386449

>>13384355
You could try making it yourself.

>> No.13386457

>>13386449
How much would I need to bleed to make one sausage?

>> No.13386458

>>13384355
colombian restaurants

>> No.13386460

>>13386457
Are you asking me to give you a recipe?

>> No.13386511

make your own, this recipe is amazing:
https://www.youtube.com/watch?v=QXtnS2PM9iw

>> No.13386604

>>13384355
blood sausages tips:
>Delicious when cooked for at least 30 minutes at medium heat with charcoal until the skin becomes dry and literally explodes, Dripping DRY MEAT from the sides. This is when you know it's cooked
>Disgusting when eating raw. Mentally ill people will deny but don't worry, these are the same people who claims eating raw bacon is very tasty too.

>> No.13386610

>>13386235
That doesn't sound so bad when you put it that way. If it's just an irony, offal thing like liver, I could definitely do that.

>> No.13386746

>>13384355
>Anyone know a good way to try blood sausage in the US? I've always wanted to try a full english breakfast
Blood sausage on the full breakfast isn't about just that it's blood sausage, but that it's spiced the way that the English spice their sausage, a distinct and comfy kind of flavor profile that is reminiscent of spice cake. The white pudding, the sausage made with filler grains like oats and potato, has a similar spice. Haggis, has these aromatics added too. White pudding, my preferred of the two sausages, has hints of clove, coriander, mace, nutmeg, allspice, sage, whereas black pudding might just have allspice. There are plenty of pubs serving it up, especially in areas with Brit tourism, such as Florida.

But, the English aren't the only people who eat blood sausage. Any rodizio or churrascaria steakhouse, anything Argentinean, should have it. They love their mixed grill of choices. Morcilla should be one of the choices. The Knife restaurant always has it.

If you can find any kind of eastern european populace, visit their meat counter and deli choices, and you'll probably see it. It's perishable, so it might be frozen only. In fact, the perishability is why most blood sausage is the first item prepared and eaten when a family slaughters an animal to feast. It's the first to go! But the perishability and the fact it's not 100% meat most of the time, is why it's not an American item. I think it could even be banned, and only available by import.

>> No.13388104

>>13386215
I’ve never had any liver product that taste like iron rich fresh blood, but ok.

>> No.13388769

>>13384554
My grandma buys this and mixes it with eggs. Delicious
My grandparents love this brand. They’ve been eating it their entire lives and they’re both healthy in their 80s.

>but msg bad

Nah. Sugar is worse than salt or msg.