Blood Sausage

[Vaino]

From my childhood have always relished family made blood sausage {Slovenian} that was baked as a whole ring the size of a bologna ring. The casing became crispy and was a choice part of the sausage w/ a layer of the actual blood sausage.

For many years have searched for a comparable commercial blood sausage and for the last 15 yrs have eaten blood sausage that is excellent but not quite the same as the family blood sausage.

The commercial blood sausage that I buy has substituted rice for the barley that was used in the family blood sausage and to my tastes, not enough marjoram is used. This spice is used in nearly every country's blood sausage and the taste greatly suffers if not used in sufficient quantity.

In camp the blood sausage is sliced into 3/4" thick rounds and the casing is removed. It's prepared {fried} prior to opening day and feeds the camp for breakfast, lunch and supper....w/o any complaints. For the one guy who doesn't partake, he eats fried bologna. Hashed brown potatoes and canned veggies are the sides.

We arrive in camp 2 days prior to opening day, so have time to prepare the blood sausage meals and this enables us to "feast" on a fabulously tasting sausage.....Fred

 

[BullRunBear]

I mentioned this post to my wife. She was told her German/Bavarian great uncles in Waukesha made blutwurst as a regular thing. She thinks they would have used barley they grew and typical German style herbs and spices. Unfortunately, if they had a written recipe, it didn't survive and there is no one left to ask.

I had no idea blood sausage was such an ancient thing using local ingredients for a huge number of variations. Always something new to learn on the forum here.

Jeff

 

[Vaino]

While stationed in Austria and making trips to Munich, the blood sausage was always different than our family recipe, but was excellent....yes...barley was used as was marjoram.

Also visited Ireland and Spain both of which had very different blood sausages...."black pudding" in Ireland and "morcilla" in Spain. The black pudding was only served for breakfast but the morcilla was served in a number of ways....alone which contained onions or in dishes of which the morcilla was different and quite strongly flavored to season whatever was being cooked. Again the marjoram was evident in both.

When my Father ret'd he lived across the road from a Polish farmer and was always asked if he would bleed the steer or hog and make the blood sausage....he used my Mother's recipe for Slovenian style blood sausage even though he was Finnish.

Blood sausage was always a favorite appetizer or served as the main meal in every deer camp through the years.

Waukesha is about 10 minutes from my house....Fred

 

[satx78247]

Try some Cajun RED BOUDIN from south LA, as it IS a blood sausage & GOOD.
(The difference in the 2 kinds is that WHITE boudin has NO added blood.)

yours, satx

 

[Black Hand]

There was a blood sausage that contained tongue pieces in Germany (or so my memory recalls...) that was delicious. Not sure why people are so put off by blood sausage of any kind - must be the idea of eating blood.

 

[satx78247]

Interesting if true, inasmuch as the most popular way to eat steaks is RARE or MEDIUM RARE, where blood runs out when you cut the steak.

Personally, I like "PITTSBURGH-style" steak. = BLOODY inside but WELL-browned outside.

yours, satx

 

[Vaino]

Forgot the name of the blood and tongue sausage you're referring to and ate a lot of it....simply delicious. In addition to the blood and tongue, big chunks of very white fat are interspersed...these just add to the enjoyment.

Usinger Sausage Co. of Milwaukee makes the same sausage......Fred

 

[Black Hand]

The last time I had it was over 30 years ago. There are many foods I miss...