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Blood Sausage mess


General Discussion 11

Blood Sausage mess

Tom Meg | Jan 2, 2003 02:21 PM

I picked up some nice looking blood sausage from Grand Central Food Market in Manhattan the other day. Having never cooked blood sausages at home, I was sort of winging it. Simmered them in a half inch of water in a covered pot for about 15 minutes. Took off the lid, and the sausages had ruptured. Extremely unappetizing-looking, if you can imagine, but it did smell nice. One problem, I suspect, is that I had the heat too high--my cheap little stove isn't very good at simmering.

I want to give it another try, but figured I should check in with fellow chowhounds to see if anyone has any tips or favorite methods of cooking up blood sausage.


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