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/ck/ - Food & Cooking

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16320989 No.16320989 [Reply] [Original]

Blood Sausage

>> No.16321590
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16321590

Lecker

>> No.16321847

we had a morning market here on wednesdays when i went to secondary school, and there was this stall that sold blood sausages with caramalized onions on a bread bun. I always used to get one after school

>> No.16322035
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16322035

Black pudding. It is fucking delicious.

>> No.16322180

What does it taste like?

>> No.16322188

>>16322180
shit, if there ever was an "aquired" taste than this, literally boomer food for post war people

>> No.16322193

>>16322180
Tastes like depression

>> No.16323539

was eating at some argentinian restaurant with some people i barely knew, and when it came time to order i just said, "i'll have the sausage platter", and just pointed to a few bunch of different kinds of sausages, had no idea what they were. realized later that the surprised look was because i had mostly ordered blood sausage. don't know why they had so much of it on the menu.

>> No.16323552
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16323552

>>16323539
this is the one i remember most. it was really wet.

>> No.16323578

>>16322180
>>16322188
>>16322193
It's one of my favorite "tastes" and I am a picky eater.

>> No.16323605

>>16322188
how is it an acquired taste? it's literally the best tastes of meat all concentrated together

>> No.16323611

>>16322180
like a really good sausagey taste

>> No.16323645

>>16323578
>>16323605
>>16323611
It doesn't taste all coppery?

>> No.16323668

>>16320989
i tried korean blood sausage. it wasn't awful but i didn't want more than a few pieces. i'm a pretty open minded eater, but it was just eh. it tasted like a bland bready or rice taste mixed with that typical iron (blood) flavor.

>> No.16323680

>>16323645
I only had it once and it was just a pleasant greasy thing

>> No.16323693

>>16323645
not really. I am instantly disgusted if I accidentally taste something like liver, not sure if that's coppery or not though. Tastes very savory and thick, but I've had some with bad texture before where it wasn't as good.

>> No.16323701

>>16320989
Anywhere I can buy these in the US that's not a completely isolated butcher in the middle of nowhere? The only place I remember eating these was a diner from my hometown growing up. If I ask a butcher would he be able to procure some for me?

>> No.16323854

>>16322188
btw I'm gay if that matters

>> No.16323892

>>16322180
Very savoury, umami, meaty taste. Tastes like strong sausage. Delicious.

>> No.16323898

>>16322180
Blood and iron. Masculine people like it, fem types don't.

>> No.16323910

>>16323898
Okay but it doesn't actually taste like either.

>> No.16324698

>>16323898
It doesn't though it just tastes like cooked fat, not like bacon though, pure fat, with some spices

>> No.16324733

>>16322180
Irishfag here

I've been eating it my whole life but I can't describe the taste. Kind of a dense, bready/crispy, fatty taste

Try white pudding too, it's delicious

>> No.16324802

>>16322188
>literally [false statement]
GTFO my board, child.

>> No.16324842

>>16323552
Argie here, seems par for the course. Blood sausage here gets creamy when heated, more of a spreadable texture, it's firm and can be sliced when served room-temp as an hour d'oeuvre.

>> No.16324877

Irish blackpudding is fucking great idk what you're talking about, just tastes very sausagey, and the texture is great

>> No.16325108
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16325108

>>16320989
hngggggggg

>> No.16325152

Is it possible to make this yourself but without filler such as oats, flower or barley and instead using mince and suet?

>> No.16325291

>>16322188
>literally

>> No.16325840
File: 326 KB, 800x800, kiszka Kowalski.jpg [View same] [iqdb] [saucenao] [google]
16325840

Get yourself a ring of Kowalski kiszka
Slice off 1/4 of the ring
Slit the skin lengthwise and peel off
Cut into 4 equal sized chunks
(this part is IMPORTANT!) place chunks around the EDGE of a small plate
Nuke it for 1.5-2 mins
Carefully tip plate and slide two chunks of kiszka per slice of buttered toast
Spread it around, fold toast in half like a taco and nomnomnom

>> No.16325917

I quite like the Basque one that has little pieces of pork in it. It's moderately spicy too, moreso than plain black pudding anyway.

>> No.16326607

>>16322035
the best.

>> No.16326723

>>16325152
Probably not because the blood has to have something to absorb it otherwise it's a liquid. The sausage would be like a water balloon.