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Korean blood sausage on Geary/Fillmore

nooodles | Apr 28, 2006 01:44 AM

You know when you're waiting in the checkout line at the supermarket, and suddenly you've added things to your basket and completely thrown off the balance of your carefully crafted shopping list? That's what happened to me when I saw these sausages today.

I just stopped in to buy some kimchi and raw spinach to eat with turkey porridge, but spied some sausage-like objects at the checkout stand. And you know how much I love sausage. I asked the little old man at the cashier if it was blood sausage, and he said the key words "Yes," "Very good," and "Home made." I was sold.

I lightly steamed them and they turned from dark red to almost black. They're very garlicky, not too salty, and the potential for blood sausage to be crumbly and dry is mitigated by the nicely cooked rice throughout. The casing had a nice snap to it as well. It was a lot less dense/chewy than Chinese rice blood sausage. The accompanying salt is a mixture of salt, sesame seeds, and ground Korean chili flakes. In addition to adding flavor, the salt has a nice crunch. I like.

Woo Ri Food Market
1528 Fillmore Street (just south of Geary, next to Rasselas)

Link: http://www.chezpei.com/2006/04/korean...

Image: http://www.chezpei.com/uploaded_image...

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